Bialy: 4 Ways

by Kate on February 23, 2015

Bialy: 4 Ways -

This is a sponsored post on behalf of Collectively and HP.  As always all opinions are my own.

Bialy, if you live in (or near) New York you probably know exactly what I’m talking about and this spectacular little gem needs no introduction. If you’ve never had this experience you’re really missing out but I’m here today to change that for you. Bialy. They’re crisp, golden outside while tender inside. Bialy are almost like a bagel. Maybe they’re distant relatives, like the cousin you only see at weddings and funerals. However, bialy have no hole and they’re baked right off the bat, no boiling before baking. In the middle, they have a depression that’s traditionally filled with cooked onions and poppy seeds.

Bialy: 4 Ways - FoodBabbles.comIt’s that depression that is the selling point for me, folks. It holds so many possibilities for me. Sure, with this base bialy recipe you can create that traditional onion bialy but why stop there? Let’s bend the rules a bit, shall we? That middle divot could hold a whole lot of cheesy goodness. Another possibility could be cheese and pepperoni for a pizza bialy version. Do you like things a little spicy? Then a cheddar jalapeño bialy is right up your alley. No matter what you choose to fill your bialy with, you’re sure to enjoy these for breakfast, handheld lunch or an afternoon snack!

Bialy: 4 Ways - FoodBabbles.comAs a food blogger, I’m always connected. Connected to my laptop, my tablet, my cellphone. Recently I received the new HP x360. Have you seen it? It’s so amazing and was the inspiration behind my Bialy: 4Ways. I love how HP x360 bends the rules. The x360 can transform in 4 different modes, from a laptop to a tablet to tent or stand! That’s what makes this such an exciting new product, it’s like all my devices in one!

Bialy: 4 Ways - FoodBabbles.comWhen I’m not busy working in laptop mode, I can easily tent or stand it to watch movies or listen to music while I bake or wash to inevitable dishes that come along with food blogging. When I’m in total relaxation mode or on-the-go I can bend my HP x360 into tablet mode to read my favorite books on Kindle!

Being a music lover, I’m super psyched to hear that HP’s partnered with Meghan Trainor. They’re going on tour together for Meghan’s “That Bass Tour.” While out on tour, her crew along with fans like you, are busy creating a documentary of the whole experience! The compilation will be complete with a behind the scenes look at the tour and user videos from each of the tour stops, which means your videos on Instagram, YouTube and Vine could be part of this iconic experience.  You can follow along by checking out the Behind The Scenes videos from the tour HERE!

Bialy: 4 Ways -



**Disclosure: This is a sponsored post on behalf of Collectively and HP.  As always all opinions are my own.

Bialy: 4 Ways

5 hours

Bialy: 4 Ways

Tender dough filled with traditional onions and poppy seeds or any other number of fillings! The possibilities are endless.


  • 2 cups all-purpose flour
  • 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 3/4 cup water, warm room temperature
  • Fillings:
  • Traditional - onions sautéed in olive oil with poppy seeds, salt and black pepper to taste
  • Cheese of your choosing
  • Marinara sauce topped with mozzarella cheese and pepperoni
  • Shredded cheddar cheese and slice jalapeño peppers


  1. In the bowl of a stand mixer fitted with a dough hook, whisk together flour and yeast. Add salt and whisk again. With mixer running on low speed, slowly drizzle in warm water. Increase speed and knead until soft, elastic and pulls away from the sides of the bowl, adding a little more flour or water, if needed (about 7 minutes.)
  2. Transfer dough to a large bowl sprayed lightly with olive oil spray, turning dough to coat. Cover with plastic and allow to rise at warm room temperature until doubled in size, 1 1/2 - 2 hours.
  3. Gently deflate dough and transfer to a lightly floured work surface. Split dough into 6 even pieces. !Shape The Dough: "Maintaining as much air as possible in the dough, round each piece by pulling the dough together to form a pouch, stretching to make a smooth skin, and pinching it together where the edges meet. Set it on a floured baking sheet or tray, pinched side down. (The rounds will be 2 1/2 inches by 1 1/2 inches high.) Flour the tops and cover with plastic wrap." For a visual, see recipe source HERE
  4. Allow bialy to rise at warm room temperature for 2 hours, until almost doubled.
  5. Preheat oven to 475 degrees and (preferrably) place a baking stone or baking sheet inside. Line a baking sheet with parchment paper. Set aside.
  6. Firmly pinch the center of the risen dough and pinch/stretch to 4 1/2 - 5 inches wide, forming a crater in the center. Place onto prepared baking sheet. Spoon or sprinkle desired fillings into the center of the bialy.
  7. Slide the parchment paper onto the baking stone or hot baking sheet. Bake in preheated oven for 8-10 minutes until golden. Remove from oven and cool on a wire rack until warm to the touch.


{ 2 comments… read them below or add one }

Holly February 23, 2015 at 2:53 pm

These are on my list of “must-bake-breads”. Your post is the encouragement I need to give bialy a try!


Kate February 23, 2015 at 8:38 pm

I’m so happy to hear I’ve given you that little nudge to give it a try Holly 😉 I hope you enjoy them! After I did this post I realized now I need to make a sweet bialy!


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