How to cook a delicious Bialy

Step 1 : First, mix 240 grams of flour with 140 grams of water, a pinch of salt, and a pinch of yeast to prepare the pre-ferment.

Step 2 : This mixture is left to rest overnight, allowing it to ferment slowly and develop flavor.

Step 3 : The next day, in a separate container, combine the pre-ferment with an additional 465 grams of flour, 250 grams of water, 2.5 grams of yeast, and 10 grams of salt.

Step 4 : Knead all of this for about ten minutes until you get a homogeneous and elastic dough.

Step 5 : Then, cover and let it ferment in a warm place for about 90 minutes, until it doubles in size.

Step 6 : Once fermented, divide the dough into portions of about 75 grams each.

Step 7 : Form balls with each portion, let them rest for about 10 minutes, and then gently flatten to form thin discs.

Step 8 : These discs should ferment a second time for about 45 minutes in a warm place.

Step 9 : Meanwhile, cook the chopped onion in a skillet with a tablespoon of butter or oil and a pinch of caraway seeds for about 15 minutes on low heat until caramelized.

Step 10 : Crush the caramelized onion and let it cool.

Step 11 : To prepare the egg wash, beat one egg with a tablespoon of water, a pinch of salt, and a pinch of sugar.

Step 12 : Preheat the oven to 220°C.

Step 13 : Gently press in the center of each disc to form a small hollow, brush with the beaten egg, and fill with the caramelized onion.

Step 14 : Finally, bake the filled discs for about 15 minutes until golden brown.

Step 15 : Then, remove from the oven and let cool on a wire rack before serving.