Ingredients
Units
- all-purpose flour for rolling and baking
- 1 lb. prepared pizza dough (store-bought is fine)
- 2 Tbsp olive oil or canola oil
- 1 onion, chopped finely
- 6 Tbsp poppy seeds
- salt, to taste
Instructions
- Preheat oven to 475°F. Flour a baking sheet and set aside.
- Cut dough into 6 (for larger bialys) or 8 (for smaller ones) equal pieces.
- Shape each piece of dough into some semblance of a 4” or 5” circle (they need not be perfect—in fact it’s better if they aren’t). Let the dough rest for 10-15 minutes.
- While the dough rests, heat the oil in a large frying pan over medium heat.
- Add the chopped onion and cook for 7-9 minutes, or until very soft and golden-brown.
- Add the poppy seeds and salt and pepper to taste.
- Remove from heat and allow to cool for at least 5 minutes.
- Press about 1 ½ Tbsp of the onion mixture (more, if it will fit) into the well you created in each bialy.
- Bake for 12-14 minutes, or until the bialys are golden-brown with crisp bottoms.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi