Bialys is a bread similar to bagels originating from Polish Ashkenazi cuisine. Freshly made bialys have a warm, cozy aroma with a crusty exterior and fluffy-light interior. These bialys are speckled with onions and a mixture of seeds. Serve toasted with cashew cream cheese.
Onion and Poppy Seed Bialys —Polish Ashkenazi Bread [Vegan]
For the Sponge:
- 2 1/4 cups warm water (105-110°F), divided
- 1 package active dry yeast
- 2 teaspoons sugar
- 2 tablespoons solid vegetable shortening
- 1/2 cup minced onions
- 1/2 teaspoon freshly ground black pepper
- 3 cups bread flour
For the Topping:
- 2 tablespoons vegetable oil
- 1 cup minced onions
- 2 teaspoons poppy seed
- 2 teaspoons sesame seeds
For the Dough:
- 2 tablespoons melted, unsalted vegan butter
- The sponge (above)
- 1 tablespoon salt
- 3 cups bread flour (plus more for dusting work surface)
To Make the Sponge:
- Into a small bowl, add 1/4 cup of water, the yeast and a pinch of the sugar. Stir to combine and set aside for five minutes until yeast dissolves and becomes creamy.
- Add the vegetable shortening to a small pan and melt over medium heat. Add the onions and stir until onions are softened, about 3 minutes.
- Transfer the onions and shortening into the bowl of a stand mixer fitted with the paddle attachment. Add the remaining 2 cups of water, the sugar, and black pepper. Confirm that the mixture is no hotter than 110°F, otherwise, let it cool for a few minutes.
- Add the yeast and mix with the paddle on low speed. Add the flour in a steady stream until the flour is incorporated. Scrape down the sides, if they stick. Cover with plastic wrap and let the sponge rise at room temperature for 1 1/4 hours.
To Make the Topping:
- In a medium skillet, heat the vegetable oil over medium heat and sauté the onions, poppy seed, and sesame seeds together until the onions are soft and translucent, about 5 minutes. Set aside to cool.
To Make the Dough:
- Brush the inside of a large bowl with a little of the melted butter and set aside. The remaining butter will be used for coating the top of the dough.
Mixing and Rising:
- When the sponge is ready, return the bowl to the stand mixer and fit it with the dough hook. On low speed, beat in the salt and as much flour as needed to make a dough that cleans the sides of the mixing bowl. Increase the speed to medium and knead the dough for 3-5 minutes. Smooth the dough into a round and place it in the buttered bowl. Cover with a towel and let rise at room temperature for 1 1/2 hours.
- Meanwhile, position the oven racks on the bottom two levels of the oven. Place a large ovenproof skillet on the bottom rack. When it’s time to cook the bialys, mix 1/4 cup water and 4 ice cubes and place them in the skillet — this will create steam for the cooking.
- Spray a large baking sheet with vegetable spray and sprinkle it with cornmeal. Set aside.
- Half an hour before you’re ready to bake the bialys, preheat the oven to 500°F.
Shaping the Dough:
- Divide the risen dough in half. Leave the other half in the bowl, covered with a towel. On a lightly floured work surface, divide the first half of dough into 6 equal balls.
- Work with one at a time and keep the others covered with a towel. Shape the dough into a round and flatten out the center to create a 1/2-inch wide rim. Prick the center with the tines of a fork. Transfer to the baking sheet and cover with another clean kitchen towel.
- Continue to form the other 5 dough balls and place them on the baking sheet. Spoon a little of the onion mixture on top of each bialy and again, prick the centers with the tines of a fork.
- Add the ice water mixture to the pan inside the oven. Place the sheet pan with the bialys on the rack above the ice-water skillet. Bake for 10 minutes, then turn down the oven to 450°F and bake for an additional 5 minutes. Remove from oven (and turn the oven back to 500°F) and cool the bialys on a rack.
- Repeat the process with the remaining dough balls.