Low Histamine Classic Bialys
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Learn more →Ingredients
8 servings
For the dough
- 1 tsp active dry yeast
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp granulated sugar
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¾ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp neutral oil (such as canola or vegetable oil), plus more for the bowl
For the filling
- 1 medium yellow onion, finely chopped
- 1 tbsp neutral oil
- 1 tbsp poppy seeds
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid poppy seed, please tap it and change its rating to Red.
- ¼ tsp kosher salt
Instructions
- 1
In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the flour, kosher salt, and 1 tbsp neutral oil to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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