Everything You Need To Know About The Bialy (Including A Recipe)

*Make the starter or poolish the night before with 1/2 cup flour, 1/3 cup water and 1/4 teaspoon active dry yeast. Mix together and leave out at room temperature overnight. Combine 2 ounces of warm water with the yeast to dissolve. Combine all dough ingredients together except the salt.When dough comes together, knead for 6 minutes.Add salt and knead for another 2 minutes. Set aside to rise for 2 hours.Roll into a log on a flour dusted surface. Scale out dough at 3 ounces a ball (about 16 bialys total)Press each out to shape without overworking and leaving 1" lip around edge.Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.Sauté onions in 1 tablespoon olive oil until light caramel in color but at higher heat. Make center depression in each one and fill with the filling.Sprinkle bialys lightly with poppy seeds and salt.Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes. More homestyle Eastern European on Food Republic: Gefilte Fish Without The Jar, Jelly and General UnpleasantnessTop 5: LA High-End Matzo Ball SoupBuckwheat Kasha Instead Of...