How to Make Chewy Bread Bialys

Question: I’d love to be able to make the bialys found in some supermarkets. Would you have a recipe?

Answer: We found one in “Better Than Store-Bought” (Harper & Row: 1979) by Helen Witty and Elizabeth Schneider Colchie. They describe them as “Another bread for those who love the chewiness of real water bagels and pretzels.”

This one, less dense than the aforementioned, is lightly sprinkled with poppy seeds and minced onion. Eat bialys sliced, toasted, and buttered, or stuffed with tongue, ham or corned beef.

BIALYS

2 cups warm (110 degree) water

1 package dry yeast

2 teaspoons sugar

3 teaspoons salt

1 1/4 cups gluten flour

3 1/2 cups all-purpose flour, about

1 tablespoon oil or lard

1 1/2 teaspoons poppy seeds, about

1/3 to 1/2 cup finely minced onion

Combine 1/2 cup warm water, yeast and sugar in large mixing bowl. Let stand until foamy, about 10 minutes.

Mix remaining 1 1/2 cups warm water, 2 1/2 teaspoons salt, gluten flour and all-purpose flour into yeast mixture. Knead vigorously on floured surface until smooth (dough will be soft.)

Form dough into ball and place in greased bowl, turning greased side up. Let rise, covered with plastic wrap, until tripled, about 1 1/2 hours. Punch dough down, turn over, cover and let rise again until doubled.

Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Place flat, cover with towel and let rest. Meanwhile, combine oil, poppy seeds, onion and remaining 1/2 teaspoon salt. Set aside.

Pat dough into flattened rounds slightly higher in middle than at edge, about 3 1/2 inches in diameter. Place on lightly floured board, cover with dry towel and then damp towel, and let rise until increased by about half, about 30 minutes. Do not let over-rise.

Press bottom of small jar or shot glass about 1 inch in diameter into center of each bialy to make deep indentation. Spread reserved topping over bialys. Let rise 15 minutes more, but do not allow to double.

Carefully transfer bialys to 2 (14x17-inch) ungreased baking sheets. Bake at 425 degrees on upper and lower oven racks 6 to 7 minutes, then switch rack positions and reverse pans front to back. Bake bialys until evenly and lightly browned, about 5 to 6 minutes more.

Cool on racks. Store bialys in plastic bag in refrigerator 1 to 2 days or freeze several months. Makes 16 bialys.

Address questions on food preparation to You Asked About ..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.