Vegan Classic Bialys

Total time2 hr 55 min

Prep time40 min

Cook time15 min

Checking the ingredient list, there's nothing here that runs afoul of a plant-based kitchen — yeast, flour, water, oil, onion, and poppy seeds are all fair game, which makes these chewy little rolls an easy win. The dough itself is wonderfully simple: a slow rise builds that classic bialy chew, and hand-shaping each round with a deep central well is what gives these their signature look. Sweet, golden-edged onions mingle with poppy seeds in that well, turning savory and fragrant as the high heat of the oven crisps the bottoms and deepens the rims to a rich brown. Pull them apart while still warm and you get a pillowy, slightly crackly crumb with that onion-poppy filling baked right into the center. They're fantastic solo, split for sandwiches, or piled with your favorite spreads. This one's a genuinely solid pick for a vegan bread basket.

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Ingredients

8 servings

For the dough

1 tsp active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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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 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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