 It is not clear what the origin of the bialy is.
Suspiciously similar to a pletzlach, sometimes called an onion board in this country, it is also akin to an old Middle Eastern filled dough called sfeeha. In Central Asia you'll find similar rolls filled with onions. The Georgian bread punched down with the thumb and made in rounds for the Sabbath is exactly the same. It is possible that a Jewish baker from Bialystok, Poland (thus bialy), was in the army in Central Asia, tasted an interesting snack bread and brought the idea back to his bakery. Chances are the name bialy stuck in the United States.
Ingredients:
2 cups warm water
2 packages active dry yeast
1 teaspoon sugar
7 to 8 cups flour
2 tablespoons salt
1/2 cup bread crumbs
1 large finely diced onion
1 tablespoon poppy seeds
Kosher salt
1.) Pour the water into a bowl. Add the yeast and the sugar and mix. Let sit about 10 minutes until the yeast starts to bubble.
2.) Put 7 cups of the flour and the salt in a large bowl. Add the yeast mixture and stir well. Work the ingredients together with a spoon, then turn out, and knead with your hands until the dough becomes a soft smooth ball. Place in a greased bowl and let rise, covered, for an hour or so, or until doubled.
3.) Punch down and divide into 16 balls. Place on a board, cover with a towel, and let rise about a half hour.
4.) Using a rolling pin, flatten each ball to about a 4-inch diameter circle. Then, using your fingers, stretch the sides and then, using your thumb, press down in the center, making a large indentation. Sprinkle the bread crumbs, onion and/or poppy seeds, and salt in the center. Repeat with the remaining 15 balls.
5.) Place on a greased cookie sheet and bake in a pre-heated 450-degree oven for 8 to 10 minutes or until done.
Yield: 16 bialys (P)
Tip: You can use an egg wash around the sides if you like, but most New York bialys do not have that.
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