NY Bialys

01Method

1. 1

   Heat oven to 200°F (95°C), then switch it off and keep the door shut to create a warm proofing environment.

2. 2

   Combine yeast and sugar with half a cup of warm water in a large bowl. Allow the mixture to sit until foamy and creamy, 7 to 12 minutes.

3. 3

   Whisk together the all-purpose flour, bread flour, vital wheat gluten, and the larger measure of salt in a separate bowl, then add to the yeast mixture. Mix the remaining warm water with the onion juice and pour over the flour mixture. Stir until a shaggy dough comes together.

4. 4

   Turn the dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl, turning to coat. Cover with a clean towel and set in the warm oven until the dough has tripled in size, about 1½ hours.

5. 5

   Deflate the dough and flip it over. Cover with plastic wrap and return to the oven for a second rise until doubled in size, about 45 minutes.

6. 6

   Deflate the dough again and transfer to a floured surface. Divide into 2 equal logs, then cut each log into 8 pieces. Lay the pieces flat, cover with a towel, and let them rest for about 10 minutes.

7. 7

   Warm the oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until golden, about 5 minutes. Remove from heat and stir in the poppy seeds and the smaller measure of salt. Allow the filling to cool to room temperature.

8. 8

   Press each dough piece into a round roughly 3½ inches across, with a slightly thicker center and thinner edges. Dust two baking sheets lightly with cornmeal and arrange the rounds on them. Cover with plastic wrap and let rise until about half again their size, approximately 30 minutes.

9. 9

   Position a rack in the center of the oven and preheat to 425°F (220°C).

10. 10

    Use the base of a greased shot glass to press a deep well into the center of each round. Fill each well with a small spoonful of the onion mixture. Cover loosely with plastic wrap and let the bialys puff slightly without doubling, about 15 minutes.

11. 11

    Bake in the preheated oven until lightly golden, rotating the pans halfway through for even browning, about 15 minutes total.