Len Dennis
TVWBB Diamond Member
Yup. Didn't know either but came across the word in a puzzle and thought I'd look it up. Turns out it's similar to a bagel but is baked (but not boiled).
Very very slack dough but is extremely tender (like a papo seco). Gives a nice crusty bottom as well (all water, no milk). I'd recommend this for bakers who have some experience as the dough is quite diffficult to work with.
https://www.foodrepublic.com/recipes/everything-you-need-to-know-about-the-bialy-including-a-recipe/
This is what they're supposed to look like:
But mine didn't . They started out that way. Using a poolish BTW adds a ton of flavour.
But once baked they looked like mini volcanos.
The onions don't stick either so once the finished bialy was cut, I just dump the onions that fall off onto the cut halves, add some butter and cheddar on the side.
Very very slack dough but is extremely tender (like a papo seco). Gives a nice crusty bottom as well (all water, no milk). I'd recommend this for bakers who have some experience as the dough is quite diffficult to work with.
https://www.foodrepublic.com/recipes/everything-you-need-to-know-about-the-bialy-including-a-recipe/
This is what they're supposed to look like:
But mine didn't . They started out that way. Using a poolish BTW adds a ton of flavour.
But once baked they looked like mini volcanos.
The onions don't stick either so once the finished bialy was cut, I just dump the onions that fall off onto the cut halves, add some butter and cheddar on the side.
