Bialys don’t get nearly as much love as their popular cousin, the bagel, but are definitely worth knowing. Make sure you plan ahead when you make them—you’ll need to let the starter do its thing for 8–24 hours.
Prep Time: 20 minutes, plus 45 minutes to rise and 8–24 hours to ferment Cook Time: 16–20 minutes Makes: 6 bialys
FOR THE STARTER
1 teaspoon (3 g) yeast
¼ cup (30 g) cassava flour
½ cup (120 ml) water
FOR THE BIALYS
½ cup (120 ml) water
2 teaspoons (6 g) yeast
1 teaspoon (5 ml) honey
1 egg + 1 white
160 g (1½ cups) almond flour
100 g (¾ cup + 2 tablespoons) cassava flour
75 g (½ cup) potato starch, plus more for forming bialys
1 tablespoon (15 g) psyllium husk
1 teaspoon salt
½ medium onion, cut into small dices
2 teaspoons (10 ml) olive or avocado oil
1 teaspoon (3 g) poppy seeds
Coarse sea salt, optional
Combine the starter ingredients and stir to combine. Cover with plastic wrap and allow the mixture to sit at room temperature for at least 8 hours, and up to 24.
After the starter has sat for 8–24 hours, combine the water, yeast and honey in a small bowl. Set aside for 5 minutes, or until it becomes foamy and active.
With a handheld or stand mixer, beat the eggs until they’re frothy and lighter in color, about 2 minutes. To them, add the almond flour, cassava flour, potato starch, psyllium husk and salt, along with the starter and yeast mixture.
Beat the mixture on high for 2–3 minutes. It should form a very sticky dough. Liberally dust a work surface with potato starch and turn the dough onto it. With floured hands, divide the dough into six portions and form each into a disc, about an inch (2.5 cm) thick. Place on a parchment-lined baking sheet and cover with plastic wrap. Set aside for 45 minutes in a warm, draft-free place.
Meanwhile, sauté the onions in the oil over medium-high heat until golden brown, about 6–8 minutes.
After the bialys have risen, make an indentation in the center, about 1 inch (2.5 cm). Liberally brush the tops of the bialys with water. Fill the indentation with the onions, and sprinkle with poppy seeds and coarse salt, if using.
Bake them for 10–12 minutes, or until they spring back to the touch. To brown the tops, place under a broiler for 2 minutes, or until golden brown.
Bubbe’s tip: You won’t be able to still call it a bialy, but if you want more of a roll, skip the indentation and the onions and you’ll have a good sandwich roll. I’ll take mine with chopped liver.