Vegetarian Classic Bialys

Total time2 hr 55 min

Prep time40 min

Cook time15 min

These chewy little rolls get their signature dimpled shape from a simple yeasted dough that's kneaded until smooth, then divided and pressed into wide, thin-rimmed wells. Each one gets loaded with sweet, golden-cooked onions and a scatter of poppy seeds before a hot oven bakes the rims deep brown and crisps up the bottoms. There's no schmear, no filling swap, no fuss — just flour, yeast, and onion doing all the work, which makes this an easy, satisfying bake to add to a vegetarian bread basket. Best eaten the day they're baked, still warm enough that the onion topping is fragrant. Great alongside soup, piled with cream cheese and tomato, or eaten plain straight off the rack.

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Ingredients

8 servings

For the dough

1 tsp active dry yeast
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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