Bialys | Sponge Method

For the Bialys complete recipe and directions click on the link:
justonebiteplease.com/2018/10...
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
-------------------
Oh, to have a freshly baked Bialy warm from the oven is one of life's greatest joys. A mitzvah for your senses as you bite into this savory puffy disk that is delightfully crisp, soft, and chewy and gives way to the savory flavor of deeply caramelized onion and poppyseed filling that sits atop a thin crispy center layer.
-------------------
#bialy #onion #baking
-------------------
“Just One Bite, Please?”
Blog: www.justonebiteplease.com/blog
Facebook: / justonebiteplease Instagram: / justonebiteplease
Twitter: / just1biteplease
Email: [e-mail]
-------------------
Purchase Equipment on Amazon: (Amazon Associate) Shop Amazon at: www.amazon.com/shop/justonebi...
-------------------
Music:
George Street Shuffle by Kevin MacLeod (KZbin Create Audio Library)
Airport Lounge by Kevin MacLeod (KZbin Create Audio Library)
Bluebird by E's Jammy Jams (KZbin Create Audio Library)
Handprints by John Deley and the 41 Players (KZbin Create Audio Library)
Book Bag by E's Jammy Jams (KZbin Create Audio Library)
Forget Me Not by E's Jammy Jams (KZbin Create Audio Library)
Ersatz Bossa by John Deley and the 41 Players (KZbin Create Audio Library)

[@monicabv6275]

By far my favorite bread making channel. I could watch you kneading forever, like you make me want to do bread everyday for the rest of my life haha

[@JustOneBitePlease]

Hello Mónica, I'm so glad you like my channel. Making and baking bread every day is a wonderful life goal. I hope you have a wonderful weekend and please let me know if you have any questions about this or any other of my recipes. Thank you for writing and Happy Baking!

[@dorothyfu7540]

I never heard of this bread before. Learned something new. Loved the presentation.

[@JustOneBitePlease]

Hi Dorothy, I want to sing the praises and promote this lesser know cousin to the famous bagel. I appreciate you for taking the time to share your comment and actively being part of the Just One Bite, Please? community. Thank you!

[@gracieosornio9291]

you are a true artisan and such an inspiration chef! thank you for the amazing videos

[@JustOneBitePlease]

Hi Gracie, Thank you so much for your kind words of support for my work. I really appreciate you for taking the time to share your comment with me and Just One Bite, Please? community. Have an amazing weekend!

[@kseminole]

omg!!! gREAT!! i TELL PEOPLE i'm a bagel person but truthfully I'm a closet bialy lover. Now after your directions I'm ready !!!!!

[@JustOneBitePlease]

Hello kseminole, It nice to meet you. I'm trying my best to sing the praises of "Bialys" to the world. I'd love to hear about your baking adventure making the recipe. Thank you for taking the time to write. Happy Baking!

[@drtripp46]

Sweet Lord I just need to taste one now! Great job with the presentation (love the sound track) Damn mouth watering.

[@JustOneBitePlease]

Hello Dave, It is my pleasure to meet you. I'm so glad you enjoyed the presentation of my Bialy video. Please let me know if you should have any questions when you make your own. Thank you so much for taking the time to leave your kind comment. Have a great weekend!

[@tloller52]

Regardless of the food you are preparing, which is always fabulous, your videos are works of art in themselves from a technical standpoint. Big fan here.

[@JustOneBitePlease]

Hello Tom, It is nice to meet you! I so appreciate your generous and kind words of support for my work. Being able to engage, teach, and share with people like yourself through KZbin and my website has been a great honor. Please let me know if you should have any questions when making any of my recipes. Thank you for taking the time to share your comment with me and the Just One Bite, Please? community. Have a great day!

[@Rob_430]

I love Bialys and have made them. These look yummy. I’ve made them a while back and used a recipe from Inside Jewish Bakery. They use dried onions, rehydrated with oil and poppy seeds. It’s easier too, just another way, but most recipes do like yours. Now I want one with cream cheese. Was at the store, they had Miami Onion Rolls, similar. Thanks, Rob

[@JustOneBitePlease]

Hello Rob, It is my pleasure to meet you. There is nothing better than a warm Bialy slathered with fresh cream cheese. I appreciate you taking the time to share your experience making the Bialys. I love to hear what you think of the Caramelized Onion Poppy Filling recipe when you get a chance to make it. Thank you for writing and have a great day!

[@martyrose]

As always, simply beautiful!😀👍

[@JustOneBitePlease]

Thank you, Marty! 😊

[@Lagolop]

The filling looks great! Will try your recipe for sure.

[@JustOneBitePlease]

Hello Lagolop, It is nice to meet you. Let me know if you should have any questions. Thank you for writing. Happy Baking!

[@wafaa-deep369]

مراحل الأعداد كثيرة لكن النهاية رائعة كالعادة وصفاتك دائما جميلة ومميزة لا تغيب علينا كثيراً من فضلك فنحن نفتقدك

[@JustOneBitePlease]

مرحباً وفاء أحمد ، كلمات دعمك تساعدني على مواصلة عملي. أشكرك على مشاركة أفكارك معي. آمل أن تكون متسقة في إنتاج مقاطع فيديو جديدة ومشاركة معرفتي. شكرا لك على الكتابة ولأنك مشترك. لتكن عطلة نهاية الأسبوع الخاصة بك رائعة.

[@wafaa-deep369]

♡♥

[@anasardinha5836]

Yeah!! Qué buen final. Se me hizo agua la boca. Pronto probaré tu receta. Gracias

[@JustOneBitePlease]

Hola Ana, es un placer conocerte. Bienvenido a la sección "¿Solo un bocado, por favor?" comunidad. Por favor, avíseme si tiene alguna pregunta sobre esta o cualquiera de mis otras recetas. Muchas gracias por tomarse el tiempo para escribir y compartir sus pensamientos conmigo. Ten un día maravilloso.

[@carlovil]

I had tried a few other recipes and they were all not quite right. Your method was perfect. Definitely a keeper!

[@JustOneBitePlease]

Hello Hebe, it is my pleasure to meet you. I'm so happy you found the recipe and instructions for the Bialys helpful for creating the best results. Thank you so much for taking the time to write and share your experience and results with us. Have a wonderful day!

[@lordyass8041]

Jamais entendu parler de cette super recette !! Vraiment extraordinaire !! Mille merci...

[@JustOneBitePlease]

Bonjour Lord Yass, il me fait plaisir de vous rencontrer! Je suis ravi de vous présenter un nouveau produit de boulangerie. Veuillez me faire savoir si vous avez des questions. Merci beaucoup d'avoir pris le temps d'écrire et de passer une merveilleuse journée!

[@justinwernick7574]

I have made your recipe many times and each time they come out better. I give them to selected friends and I get rave reviews. Great recipe. One shortcut I do is to put the formed bialys on the parchment paper on the transfer board and then widen them there. Just one less step. Thank you, Thank you.

[@JustOneBitePlease]

Hello Justin, It is wonderful to hear from you. I appreciate you taking the time to write and share your experience making the Bialys. Your friends are lucky to have you sharing your baking creations with them. Have a great day!

[@TheTrueRae]

Oh how I wish I could enjoy! You make this look so easy, ... perhaps I can make these, they look so delicious! I will try.... wish me luck. So far I have not had the success I had so hoped for. ~smile~ I think it takes practice!! Thank you so much for sharing.

[@JustOneBitePlease]

Hi TheTrueRae Smile, You are right practice is part of learning any skill. I hope you have a great time making the Bialys. Please let me know if you have any questions. Thank you for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a wonderful day!😀

[@dougbarton5162]

These bialys are every bit as good as the best commercial bakery's in New York. Flavorful with a wonderful crust and crumb. Follow the excellent instructions exactly and you will definitely be pleased.

[@JustOneBitePlease]

Congratulations on your baking success, Doug! How wonderful to hear about your baking adventure and results making the Bialys. There is nothing better than a fresh Bialy still warm from the oven. I can smell the caramelized onion filling right now. Thank you so much for taking the time to share your experience with me and the Just One Bite, Please? community. Have a great day!

[@morokiya55]

This looks like the real thing. Must try!

[@JustOneBitePlease]

I'd love to hear about your baking adventure!

[@anissabelaid7710]

I like much your recipes. Continue to share the pleasure with us

[@JustOneBitePlease]

Hello Anissa, It is good to hear from you. Thank you for your kind word of support for my work. Have a wonderful day!

[@Nothingmuch1039]

You are the real deal! I just found out I love to make bread this week! Weird right? Ill be hanging out here a lot!

[@JustOneBitePlease]

Hello Lyle 1039, I'm Welcome to my channel and the Just One Bite, Please? community! It is wonderful you found your love for bread making. Please let me know if you ever have any questions. Thank you for taking the time to share your comment and Happy Baking!

[@hlieboff59]

Hi again, I have a quick which nobody can seem to answer. Okay, so you make your Bialys with the 68% water to flour ratio. I make mine 58% water to flour ration. What is the difference between these 2 ratios and how does it affect the outcome of the Bialys, in texture and shape, etc. Any help on this subject is greatly appreciate. I'm going to try your recipe this weekend. Can't wait!

[@JustOneBitePlease]

Hello Howard, The hydration of dough has an effect on the final crumb and crust structure. The lower the hydration in the dough the denser the crumb will be and the crust will be thicker and chewier. A dough with higher hydration the more open and airy the crumb structure will be and the crust will be thinner, lighter, and crisp in texture. The higher hydration means the dough will be much stickier to work with compared the lower hydrated dough. I appreciate you taking the time to write and ask your questions. Have a great time making and baking your bialys. P.S. I'd love to hear about your bialy baking adventure and results!

[@dougbarton5162]

The higher hydration will yield a more airy crumb.

[@claudiaalvarez7769]

¡Le quedó súper delicioso el pan de cebolla caramelizada! 😋👌👏👏👏💖

[@JustOneBitePlease]

Hola Claudia, es bueno saber de ti otra vez. Estoy tan contenta de que hayas disfrutado el video. Gracias por escribirme. Espero que tengas un maravilloso fin de semana.

[@nahuelaraujo]

Maestro ! Saludos de Mendoza, Argentina!

[@JustOneBitePlease]

Hola Nahuel, te agradezco que te hayas tomado el tiempo de comentar y de apoyar mi trabajo. Espero visitar Argentina algún día. Gracias y que tengas un maravilloso fin de semana.

[@nahuelaraujo]

Just One Bite, Please? Gracias! Abrazo!

[@JustOneBitePlease]

😊♥️

[@pfv1247]

These are the handsomest bialys I've seen on the youtube.

[@JustOneBitePlease]

Hello PF V, It is my pleasure to meet you. I appreciate you kind comment about the Bialys. Please let me know if you should have any question about this or any other my other recipes. Thank you for writing and have a great day!

[@zyzafonalzyzafon49]

professional 😋😋👍🏿👍🏿👍🏿👍🏿

[@JustOneBitePlease]

Thank you so much, Zyzafon Alzyzafon!

[@wafaabuljubian4216]

Great 👍 job 💪💪

[@JustOneBitePlease]

Hello Wafa, It is nice to meet you. Thank you for your kind words for my work. Please let me know if you should have any questions about this or any of my other recipes. Have a great day! Cheers!

[@user-bo9ee1ps8o]

احسد العجين تقوم بتدليله كثيراً 😘 من يقول لك انني سأعمل مثلك كاذب 🤥 لأنني ببساطة جداٌ كسولة 😔 لكن يعجبني اللعب بالعجين مثلك😉 و تدليكه بيدي 🙌 انت رائع يا رجل 👨 و عملك متقن و جميل و مدهش 👌 لك ودي و تحياتي 🕊🌺👏🇮🇶

[@JustOneBitePlease]

آمل أن أشجع الجميع على قضاء وقت ممتع عند الطبخ والخبز. من خلال الممارسة لا يمكننا سوى اكتساب مهارات جديدة. أنا دائما على استعداد للإجابة على أي أسئلة قد تكون لديكم. أتمنى لك الأفضل! شكرا لك على الكتابة ولديك يوم رائع!

[@naconde9567]

👏👏👏👏👏parabéns

[@JustOneBitePlease]

Olá @n@ Conde, Obrigado por tomar o tempo para comentar. Tenha um ótimo dia!

[@alia152]

تصنع لوحات فنية جميلة رائع جدا

[@JustOneBitePlease]

شكرا جزيلا فيفي! استمتع بعطلة رائعة في نهاية الأسبوع.

[@user-bo9ee1ps8o]

عجبتني المقلاة كثيرا كثيرا . هل هي افضل بالأستخدام عند الطهي !

[@JustOneBitePlease]

نعم ، باستخدام مقلاة وبطي البصل سوف يجعلها حلوة ولذيذة.

[@morehn]

I've made these once before from George Greenetein's Secrets of a Jewish Baker and they were incredible

[@JustOneBitePlease]

Hello morehn, It is nice to meet you. I would love to hear about your results when you get a chance to make the recipe. Please let me know if you should have any questions. Thank you for taking the time to write. Have a great day!

[@morehn]

@@JustOneBitePlease Okay, you inspired me to make them again. I'll have to scale down the recipe to one day's worth of bread, but that should be easy enough by converting your measurements through baker's percentage.

[@hlieboff59]

Love your video because I love bialys and making them. Question. Where can I buy that white board you use at end to slice bialys with parchment paper onto Stone in oven. Thanks so much. A fam from newjersey

[@JustOneBitePlease]

Hello Howard, It is nice to meet you. Welcome to the Just One Bite, Please? community. The board was cut from a sheet of 5 mm plywood underlayment. Please let me know if you should have any other questions. Thank you for taking the time to write. Happy Baking! P.S. I'd love to hear about your Bialy making adventures!

[@hlieboff59]

@@JustOneBitePlease To make a long story short, it's taken me like 10-15 years to master the bialys. Up until march of this year, all was fine, but from Middle of march to August, my bialys were coming out very pale. Frustrated! So I research online and sure enough my oven needed to be recalibrated. Was reading 25 degrees lower than what it should be. But for the bialys I start out with on youtube, mark straussman's recipe, then use yours from when you start making the bialys into balls to the end. I also make sponge, let it sit out for about 24 hours and then make final dough and let it sit out 3-4 hours, etc. For the onions, I don't like them so dark. I sauteed them for only 4 minutes. nd before I put them in oven, I use everything but the bagel seasoning, which adds a nice everything touch. I don't like bagels anymore, and don';t even buy bialys from the store anymore. I have made these for alot of people and they absolutely love them. I guess the hotter the oven...the better. Thanks for being kind and replying, I appreciate it. Be safe and well my fellow bialyson!

[@bradlybaldwin2609]

I’m doing this now, everything went well until I mixed the remaining flour salt and 7/8 cup of water, now after fermenting again, it’s super hard heavy and tears easy not like the nice flappy and smooth dough you have, wondering if I should add a little more water to it right now and continue fermenting? Bummer!

[@JustOneBitePlease]

Hello Bradly, I appreciate you waiting for my response. How did your bialys turn our for you? May I ask if you measure by volume or did you weigh the ingredients. I'm happy to help you have success when making my recipes. I look forward to hearing about your outcome. Thank you for taking the time to share your experience.

[@frenchyalicea649]

Just curious, why use all purpose as opposed to bread flour or high gluten flour? Wouldn't the higher protein % be a touch more traditional?

[@JustOneBitePlease]

Hello Frenchy Alicea, It is nice to meet you. The use of All-Purpose Flour and its lower protein provides light crisp and tender baked good. Using Bread Flour or High Gluten flour will make for a chewier baked good. As the baker we can decide what we want from the final baked good and choose the flour to suit our goal. I'd love to hear about your baking adventure when you make the Bialys. Thank you for taking the time to write and have a great day!

[@venusreena2532]

High gluten is what they use for factory produced bialy.. and of course the bakers choice of balance.. I wish i could make a good bialy..

[@Lagolop]

Don't get focused too much on "bread" vs "AP". It's the protein content that counts. Where I live we never used "bread flour" because what is sold as AP has a high protein content as it is.

[@kevinkamsonkamson2688]

This is my first time i have this pastry....it look simple but nice..👍...which country pastry is this?

[@JustOneBitePlease]

Hi Kevin, Bialy is short for Bialystoker Kuchen which in Yiddish means “little bread from Bialystok” from the city of Białystok in Poland. It was brought to the United States by the Jewish Polish immigrants. The bread takes a few hours but the results are well worth the effort. Please let me know if you have any questions. Thank you for sharing your comment and have a great weekend!

[@isabel95]

Now THESE look like the bialies I used to get in Brooklyn. I've been using my bread machine to make the dough and they just aren't puffy enough and don't have the craggies that I see in yours. I have a round pizza stone and am wondering if you can bake these in batches, keeping the finished fermented bialys in the fridge.

[@JustOneBitePlease]

Hello Isabel, It is nice to meet you. The doughs hydration produces the open airy crumb structure you see in the video. Yes, you can bake the bialys in batches by refrigerating half of the final shaped and filled bialys. Place them on parchment paper and cover with plastic wrap and refrigerate until the first fully fermented batch goes into the oven. Here is the link to the full recipe with detail instructions: justonebiteplease.com/2018/10/11/bialys/ I'd love to hear more about your bialy memories and Brooklyn! Thank you for taking the time to write and ask your question. Happy Baking!

[@isabel95]

@@JustOneBitePlease Nice to meet you, too...and a BIG BIG thanks for the link to the detailed instructions. I was struggling through the transcription and trying to get everything down, along with taking notes as I watched the video. It will be a big help having your details! I am currently awaiting the shipment of barley malt syrup and will report on my results when I use it! Thank you again. I grew up in Crown Heights and went to bagels, bialies, lox, pickles, sauerkraut, etc. to Schechtman's, on Utica Avenue. I can still recall the scent of the place and ordering an 1/8 pound of nova, embarrassed at having to order so little. We weren't rich! I also remember that there were two delis on Utica Avenue, one kosher and one non-kosher. Hot Dogs were 15 cents kosher and 12 cents non kosher. I also remember getting the most delicious knishes from whom I've determined to be "Ruby" who sold them for 7 cents from a cart outside Winthrop Junior High School. Sometimes he parked it elsewhere. You can find some info about him on the web. I've been hoping for a recipe for the nice flat knishes he made. They were ultra delicious.

[@isabel95]

I did it! Despite the fact that either my digital scale is way off or my 80 year old brain was having a fart and at 88 grams each I only wound up with 10 bialys (to which I had to keep adding flour after the first preferment) they looked beautiful. I had to make 3 batches because I could only fit 4 on my pizza stone. Couldn't wait to cut one open to see that spongy look which WAS there! These really were the best homemade bialys I've made, but I don't know if I want to devote six hours to another batch. Thank you for sharing this magic recipe.

[@carlovil]

I’m making this recipe again by popular demand. Can I turn it into an overnight proof for the poolish, or should I do it when the final Dough is put together?

[@JustOneBitePlease]

Hello Hebe, You can reduce the instant yeast in the "Sponge" to 1/4 tsp. and ferment it overnight. The next day you can mix the final dough and add the remaining 3/4 tsp. of instant yeast to the final dough. This will provide you with the same fermentation and proofing time in the recipe. I'd love to hear about your final results. Thank you for writing. Happy Baking!

[@matxavier5]

Did you ever try with the poolish?

[@justinwernick7574]

At what point can you put them in the fridge to be baked the next day? Is it after they are formed?

[@JustOneBitePlease]

Hello Justin, It is nice to meet you. I appreciate you waiting for my response. I've had large increase of correspondence during this time. I'd recommend to bulk retard the dough on step 9 in Mixing the Final Dough. The next day you can pick up where you left off in the recipe directly from the refrigerator. Continue the recipe as written. Final proofing might be a bit extended as the dough warms up slowly. Thank you for writing to ask your question and have a wonderful time baking! Cheers!

[@user-bo9ee1ps8o]

لكن لما تقوم بأراحة العجين كثيراً ؟ و هل تصلح ان تحشى بفواكه مجففة او قطع تفاح 🍎 مع القرفة و السكر شكراً 🌺

[@JustOneBitePlease]

تسمح الراحة بتكوين وتشطيب بسهولة دون التمزق والسحب. يمكن ملء العجين والمقلية. التفاح والقرفة ستكون لطيفة!

[@engyelshapory5537]

👌🏼👍🏻❤️👏🏽

[@JustOneBitePlease]

Thank you, Engy! 😊♥️

[@mimakobida3529]

عجبتني الطريقه لكن لم افهم قليلا !؟؟😢

[@JustOneBitePlease]

إليك رابط الوصفة الكاملة والاتجاهات المترجمة إلى العربية: translate.google.com/translate?sl=en&tl=ar&js=y&prev=_t&hl=en&ie=UTF-8&u=https%3A%2F%2Fjustonebiteplease.com%2F2018%2F10%2F11%2Fbialys%2F&edit-text= واسمحوا لي أن أعرف إذا كان لديك أي أسئلة.

[@minouchka5655]

I need Imust I have to do thaaaaaaaaaaat

[@JustOneBitePlease]

Hi Minouchka, Please let me know if you have any question when you make the recipe. Have a great day! 😊

[@minouchka5655]

@@JustOneBitePlease thank you I don t have malt syrup do I really need it or what else may I use

[@JustOneBitePlease]

Good morning Minouchka, You can use 1 teaspoon (8 grams) of Demerara Sugar (Sugar in the Raw) to replace the Barley Malt Syrup. Please let me know if you have any other questions. Happy Baking!

[@minouchka5655]

thank you so much have a nice day

[@maitrayeekhanna8429]

Can you please share the measurements ?

[@JustOneBitePlease]

Hello Maitrayee, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2018/10/11/bialys/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@maitrayeekhanna8429]

Thank you so much. I shall try your recipes😊

[@PeterParker-ij7nz]

Has anyone baked these on cookie sheets?

[@JustOneBitePlease]

Hello Peter, It is nice to meet you. If you don't have a baking stone you can preheat an inverted sheet tray in the oven and then slide the bialys on the parchment paper onto the hot sheet tray to get the best oven spring. Turn the sheet tray during baking to bake and brown the bialys evenly. Please let me know if you should have any other questions. Thank you for taking the time to write. Have a great time making your bialys!

[@soniasharmin753]

14 April poila boishak. Bangla New Year. Bangladesh all puple is very happy.

[@JustOneBitePlease]

হ্যালো হুরেরারার রান্নাঘর, এটা আপনার কাছ থেকে শুনতে খুব সুন্দর। আমি আপনাকে একটি আনন্দদায়ক উদযাপন আছে আশা করি। আমাকে লিখতে সময় দেওয়ার জন্য আপনাকে ধন্যবাদ। চমৎকার দিন কাটুক আপনার!

[@soniasharmin753]

Hi my name Amina Tabbasum

[@JustOneBitePlease]

It is nice to meet you, Amina!

[@soniasharmin753]

Ur Bangla writer is very nice. I hope u ushe my 14 April Bangla New Year