Rye Free Classic Bialys

Total time2 hr 55 min

Prep time40 min

Cook time15 min

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Ingredients

8 servings

For the dough

1 tsp active dry yeast
1 tsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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 oil 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
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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