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Bialys served with Caramelized Onions
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5 from 2 votes

Bialys – Chewy Rolls Topped With Caramelized Onions

Bialys are soft and chewy rolls that closely resemble the Bagels. These are usually filled with caramelized onions and baked until golden brown.
Prep Time15 mins
Cook Time30 mins
Rising time -3 hrs
Total Time3 hrs 45 mins
Course: Appetizer, Baking recipes, Breakfast, Buns and Rolls
Cuisine: Asian
Diet: Low Calorie, Vegetarian
Servings: 8 rolls
Calories: 207kcal

Equipment

  • Mixer 
  • bowl
  • pan
  • Cloth
  • Tray

Ingredients

  • 3 cups Bread flour plus more to dust the dough
  • 1 teaspoon Instant yeast
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 ¼ cup Warm Water
  • 2 tablespoon Milk for brushing the top of the dough – Optional (I did not use milk)

To make the filling –

  • 3 large Onion chopped finely
  • 1 teaspoon Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Garam masala
  • to taste Salt

Instructions

To make the dough –

  • Mix together the flour, yeast, sugar and salt in the bowl of the mixer. Now slowly add the water and run the mixer (with the dough hook attached) in medium spend to bring the dough together. Let the dough rest for about 10 mins at this stage. Resting the dough allows it to absorb more water.
  • Now again run the mixer and knead the dough well (for about 8- 10 mins) adding more water or flour (if needed). Knead until the dough is smooth and elastic, but not sticky.
  • Shape the dough into a ball and keep it in a well oiled bowl to rise. Let it rise for about 2 hrs or until doubled in size. For me it took only an hour to rise to double its volume (with about 60 F temperatures). So keep an eye when the dough is rising. If you are not making Bialy’s right away, you could refrigerate the dough after the first rise.

Make the filling –

  • In a pan, heat oil and add the cumin seeds. Let the seeds sputter and then add the chopped onions. Add the required amount of salt and let the onions cook in medium flame.
  • Keep stirring the onions until it become golden brown color. At this stage add the garam masala and cook it for 2 more mins.
  • Keep it aside and let it cool to room temperature.

To make the bialys –

  • Sprinkle the work surface with flour and then drop the risen dough. Divide the dough into 8 equal parts.
  • Shape each part into a tight ball by shaping it a bit by your hands and then rolling it on the work surface keeping the dough within your fingers.
  • Place the rolls on a lightly greased tray and let it rise for about an hour more or till it leaves a depression when pressed with the fingers. Cover the tray with a cloth when rising.
  • Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through. This step reminded me of making the outer covering of the Kozhukattai's :)
  • Once shaped the bialy should be about 4 inch wide, with the depression being about 3 inches wide and a 1 inch border. Prick the center of the bialy with a fork so that it does not puff up while baking.
  • Place the shaped Bialys on a parchment lined (or lightly greased) tray. Place the caramelized onion filling in each of the depression. If using milk, brush the outer ring of the bialy with the milk.
  • Bake the bialys at a preheated 450 F oven for about 15 mins, until they are golden brown.
  • Cool on a cooling rack and then serve warm.

Notes

Expert Tips and FAQ's
  • If using paneer, add it during the last 5 mins of baking to avoid burning of the cheese.
  • The rising time varies, so keep an eye to avoid over rising of the dough. Also in general I noticed that this dough rises faster than any other bread that I have baked before.

Nutrition

Calories: 207kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 153mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg