Bialys Lab · Calculator

Design your own bialys

The sliders start at the typical batch: the median of 22 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

Flour weight (g)

500 g, about 4 cups, makes one typical batch.

Start from a recipe

Load a real recipe's percentages into the sliders. Search by title or site.

Grams per 100 g of flour

Water
315 g · 63%about 1 1/3 cups
In the middle: 45% of recipes use more, 50% less.
A softer, wetter dough than a bagel, which is why a bialy is chewy but not dense; it is baked, never boiled.
Salt
10 g · 2%
In the middle: 31% of recipes use more, 40% less.
About 2% of the flour.
Yeast
2.5 g · 0.5%
In the middle: 45% of recipes use more, 36% less.
Less yeast and a slow or overnight rise is the traditional route; the center is pressed flat before baking so it does not puff.
Sugar or malt
none · 0%
None, like 63% of recipes.
Usually none or a little malt or sugar; the flavor comes from the onion filling.
Fat
none · 0%
None, like 81% of recipes.
Traditional bialys use none; the oil in the onion filling is counted as an extra.

Your bialys

Your bialys in grams, with approximate volumes
Ingredient	Grams
Flour	500 gabout 4 cups
Watermilk, buttermilk, yogurt, cream and water	315 gabout 1 1/3 cups
Salt	10 g
Yeast	2.5 g
Sugar or maltwhite sugar, brown sugar, honey and syrups	none
Fatbutter, oil and shortening	none
Total	828 g

828 g in all from 500 g of flour, counting only the groups above.

Closest real recipe: Classic Bialys (kingarthurbaking.com).

BakeThe median of 19 recipes is 475°F (245°C), most for 10 to 19 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on water, salt, yeast, sugar or malt and fat at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

1
Classic Bialys · kingarthurbaking.com
water 61% · salt 2% · yeast 0.5% · sugar or malt 0% · fat 0%
2
How to Make Bialys: A Step-by-Step Guide · alexandracooks.com
water 68% · salt 2% · yeast 0.4% · sugar or malt 0% · fat 0%
3
Classic Polish Bialy Recipe - ChainBaker · chainbaker.com
water 58% · salt 2% · yeast 0.5% · sugar or malt 0% · fat 0%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 22 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g.