This week’s Tuesdays with Dorie recipe is for onion bialys, which are somewhat similar to a bagel without the hole. The recipe is Polish in origin. I’ve not had the best luck making bagels, but some of the other Tuesdays with Dorie bakers said that these were easy and they came together fairly easily. Ok, I decided to give them a shot. You can see how all of the other bakers faired with this recipe by visiting the Tuesdays with Dorie site . You can find the recipe with a quick Internet search.
I agree that these weren’t very hard to make, but they do take time. With two raising times, each at about an hour and a half, these are an all afternoon affair. It seems like lately I haven’t had very much time to bake, not very much time to do much of anything! It took me all of Sunday afternoon to make these. I guess I didn’t mind but it seems like all of the recipes in this book take a really long time. I am looking forward to a muffin or a cookie or something that comes together quickly.
I seemed to have too much dough to make 12 bialys; I think I should have made 14 or 16 and made them smaller. They baked up nicely, although I left mine in the oven at 450 for a little longer than 5 minutes. Most of mine were puffy all around, rather than flatter in the middle and puffy on the sides. I guess you really have to prick the dough a lot to keep them from being puffy. I liked these, which was a little surprising because I don’t like onion bagels and I wasn’t sure if these would be the same. The onion is nice, but not too strong, which is what I find to be the case with onion bagels. I’m glad I tried these.
Recipe from Baking with Julia by Dorie Greenspan, pages 90-92.