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Adapted from The Bread Bible
The dough of bagels and bialys is very similar — both are chewy and intense — but bagels have a crisp outer shell that comes from boiling them before they’re baked, and bialys have a soft, chewy crust. It has a springy soft crumb and a floury crust, and they don’t keep long at all. You should either make them for the day you want them or pop them quickly into the freezer so they taste as fresh as possible when you’re ready for them.
Yield: Six 4 x 1 1/4-inch high bialys or six flat 5 x 1-inch high bialys
2 cups (10.5 ounces/300 grams) King Arthur high-gluten bread flour, preferably, or bread flour
1/2 teaspoon (1.6 grams) instant yeast
1 teaspoon (6.6 grams) salt (the more authentic bialys I have had use a bit more salt, so feel free to dial it up if you like a saltier roll)
3/4 cup plus 2 tablespoons (7.25 ounces/206 grams) water, at room temperature
Onion-Poppy Seed Filling
2 1/4 teaspoons vegetable oil
6 tablespoons (1.5 ounces, 43 grams) onion, chopped
3/4 teaspoon poppy seeds (I love poppy seeds on a bialy, but this did seem more than I was used to; I might dial it back next time)
1/4 teaspoon sea salt
Black pepper to taste
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