Bialy (by Zuch) - Overnight

By stancec44

Ingredients

• Optional (can add to roasted onions & garlic:
• 1500 grams flour (high gluten)
• 500 grams starter
• 800 grams water
• 100 grams sugar
• 15 grams instant yeast
• 50 grams salt
• oven roasted onions and garlic
• Poppy Seeds
• Roasted Peppers
• Jalapenos (can add to roasted red/yellow peppers)

Details

Servings 2

Preparation

Step 1

Mix dry and then wet, as with Bagel dough (see recipe). Put into fridge for 1-12 hours. Separate with dough scraper into 4 oz. pieces. Roll into balls and let rest at room temp 20-40 minutes.

Preheat oven to 425 – 495 degrees. Coat rolling surface with lots of flour and coat the ball in flour. Pat out a little flatter, and roll with pin just a bit. Then hold in fingers and rotate in fingers (like a little pizza) to form a bit of a rim. Then stipple center with fingers and flatten with bottom of dry cup measure and stipple again. Should be about 4” in diameter. Put about a rounded Tbsp. (or more) of filling (oven roasted onions and garlic – not too dark, as they will roast more as bialy cooks) and press into center. Sprinkle with poppy seads and a little Kosher Salt. (Can also use roasted peppers – even add some jalapenos to red/yellow peppers and onions.)

Place on parchment lined baking sheets – no more than 6 per sheet.

Bake for about 15 minutes. They should not be too light – dark brown.