Name: Ana's NY Bialys
Prep time: 35 min
Cook time: 35 min
Yield: 16
Ingredients: Active dry yeast - 2 (.25 ounce) packages; White sugar - 2 teaspoons; Warm water (110 degrees F (43 degrees C)), divided - 1 ¾ cups; All-purpose flour - 3 ½ cups; Bread flour - 1 ½ cups; Vital wheat gluten (Optional) - 1 tablespoon; Kosher salt - 2 ½ teaspoons; Onion juice - ¼ cup; Vegetable oil - 1 tablespoon; Minced onion - ½ cup; Poppy seeds - 1 ½ teaspoons; Kosher salt - ½ teaspoon; Cornmeal, or as needed - 2 tablespoons

Ingredients for - Ana's NY Bialys

1. Active dry yeast 2 (.25 ounce) packages

2. White sugar 2 teaspoons

3. Warm water (110 degrees F (43 degrees C)), divided 1 ¾ cups

4. All-purpose flour 3 ½ cups

5. Bread flour 1 ½ cups

6. Vital wheat gluten (Optional) 1 tablespoon

7. Kosher salt 2 ½ teaspoons

8. Onion juice ¼ cup

9. Vegetable oil 1 tablespoon

10. Minced onion ½ cup

11. Poppy seeds 1 ½ teaspoons

12. Kosher salt ½ teaspoon

13. Cornmeal, or as needed 2 tablespoons

How to cook deliciously - Ana's NY Bialys

1 . Stage

Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.

2 . Stage

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.

3 . Stage

Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.

4 . Stage

Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.

5 . Stage

Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.

6 . Stage

Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.

7 . Stage

Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.

8 . Stage

Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.

9 . Stage

Center oven rack and preheat oven to 425 degrees F (220 degrees C).

10 . Stage

Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.

11 . Stage

Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.