When I was younger and my dad still ate gluten, we use to walk to a local bagel store every morning before he dropped me off at preschool.
I would have a sesame or poppyseed bagel with cream cheese (and remember being disgusted by the horribly uneven bagel to cream cheese ratio) while he would order a bialy.
Well, he would order one but I would usually toss aside my bagel and eat it instead. As picky as I was, I knew a good breakfast when I tasted it.
That morning routine seem so far away now, especially considering my dad hasn’t eaten a bagel, let alone a slice of bread, in nearly a decade.
Since I’m interested in gluten free cooking, today I decided to make gluten free bagels. As I was making the dough I remembered the bialys from my childhood, and was inspired to recreate them.
I can’t take credit for the dough because I used Pamela’s bread mix, but the final texture was fantastic. Of course, like all gluten free breads, the bialys were distinguishable from normal gluten ones, but they still tasted great.
Seriously, look at the beautiful texture of the bialys:
However, in the interest of giving you full disclosure, there is one issue with the bialys I made.
In my defense, I tried to cut the onions, I really did. It’s just– I had my glasses on and the sink running and glass of hot water by the cutting board to boot, and I still was chopping wildly with one eye closed and the other one in severe pain. Eventually I just gave up.
For anyone still confused, here’s the problem with these bialys: the onion pieces should be finely diced while mine are the size of small spaceships.
Also, while I’m being honest, I didn’t cook the onions nearly long enough. Don’t be like me and cook them until they are golden brown.
Moral of the story: be stronger than me – chop the onions finely and cook longly.
Still, these bialys were delicious and even though I may have to accept my failure and scoop off the topping, I will be making them again. Just with precut onions (or someone else’s help).
Gluten Free Bialys
- 3 ½ cups Pamela’s Bread Mix
- 2 tsp instant yeast
- 1 1/3 cup warm water
- ¼ cup oil
- 2 onions, finely chopped
- 2 tbs oil
- ½ tsp salt
- 1 tsp poppy seeds
- In a stand mixer with a whisk attachment, mix the Pamela’s Bread Mix, instant yeast, warm water, and oil. Whisk on medium speed for 3 minutes.
- Scoop out ½ cup sized portions of the dough and flatten into disks on a greased baking sheet.
- Cover with plastic wrap and allow to rise for an hour.
- Bring water to a boil and boil each disk for 25 seconds. Return to a baking sheet. (Technically bialys are not boiled, however I like the texture it gives the final product and chose to include this step.)
- Create divots in the dough by smoothing the insides of the disks with wet fingers.
- To make the filling, heat up the 2 tablespoons oil in a large saucepan.
- Add the onions and sauté until golden brown.
- Stir in the salt and poppy seeds and remove from heat.
- Divide the filling among the bialys and bake for 20-25 minutes in a 400 degree oven.