They look a bit like bagels but they are not. The original recipe comes from Poland and the name resembles to the name of the city they come from (Bialystok). Traditionally they are filled with onion and poppy seeds. They are directly baked and not first boiled like bagels.
Ingredients (for 6 pieces)
- 60gr sourdough starter
- 180ml water
- 250gr bread flour (add more flour if the dough is very sticky – this depends on our starter)
- 1 tablespoon sugar OR 1 teaspoon honey
- pinch of salt
Steps
PREVIOUS DAY
- Mix the sourdough with the water
- Add the honey (if you use sugar, add it with the next step together with the flour)
- Add the salt and the bread flour
- After everything is mixed let it rest on the counter and the first hour fold it at least 3 times
- If you let the dough rest in the fridge, you go on with the recipe the next day. But if you start early in the morning, you can bake them also the same day
DAY OF BAKING
- Divide your dough in 6 balls
- Place them in a baking sheet and let them till they almost double (it should take max a couple of hours in temperature room around 21 degrees Celsius)
- Flour the balls slightly and spread the flour all around (while they still remain on the surface – do not move them)
- Then add a tiny bit of flour in the middle of each ball
Do these steps for each bialy
- Push with your thumb in the middle of each ball and then make the hole a bit bigger
- Do not make a hole till the baking pan. You should just create space in the middle, where you can place the filling
- Always be gentle with the dough. You do not want that it looses the bubbles it got these hours resting
- When you have them all ready in your baking pan, then add your filling in the space you created
- Bake in a preheated oven in 190 degrees Celsius 25 minutes approximately till they get golden on top
If you want to make bagels here is a recipe: Sourdough bagels
Yannis and Stella @Apollon, Naxos 