Brooklyn Bialy Recipe(Bialystok Kucken)

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Brooklyn Bialy Recipe(Bialystok Kucken)
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Ingredients
10
Count
Nutrition
323
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
  2. In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
  3. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
  4. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
  5. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
  6. Add flour if you think the dough is too moist , a tablespoon at a time.
  7. If the dough is looking dry, add warm water, a tablespoons at a time.
  8. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
  9. On a floured board or counter, punch dough down and roll into a log.
  10. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
  11. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
  12. Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
  13. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
  14. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
  15. Preheat oven to 425 degrees F.
  16. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
  17. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
  18. Remove from oven and let cool on wire racks.
  19. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
  20. NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
  21. Makes 8 bialys.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.89 Kcal (1352 kJ)
Calories from fat 17.99 Kcal
% Daily Value*
Total Fat 2g 3%
Sodium 731.73mg 30%
Potassium 110.4mg 2%
Total Carbs 65.16g 22%
Sugars 0.89g 4%
Dietary Fiber 2.71g 11%
Protein 9.58g 19%
Vitamin C 0.5mg 1%
Iron 1.8mg 10%
Calcium 28.4mg 3%
Amount Per 100 g
Calories 208.2 Kcal (872 kJ)
Calories from fat 11.6 Kcal
% Daily Value*
Total Fat 1.29g 3%
Sodium 471.81mg 30%
Potassium 71.18mg 2%
Total Carbs 42.02g 22%
Sugars 0.58g 4%
Dietary Fiber 1.75g 11%
Protein 6.17g 19%
Vitamin C 0.3mg 1%
Iron 1.2mg 10%
Calcium 18.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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