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How to Make Bialys: A Step-by-Step Guide

Alexandra Stafford · alexandracooks.com · 2015 · 18 bialys

Against 22 bialy recipes

Close to the middle of 22 bialy recipes on every ingredient.

See how all 22 bialy recipes compare →

Get the method at alexandracooks.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.

  • Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.5%.
  • No sugar or malt, like 63% of recipes.
Water: 68%, 66th percentileSalt: 2%, 55th percentileYeast: 0.4%, 30th percentileSugar or malt: 0%, 32nd percentileFat: 0%, 41st percentileWaterSaltYeastSugaror maltFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1000 g (7.5 cups) bread, all-purpose or tipo 00 flour1000 g
  • 20 g (5 teaspoons) kosher salt20 g
  • 4 g (1 teaspoon) instant yeast* (see notes above)4 g
  • 3 cups (680 g) water** (see notes above)680 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons olive oil or neutral oil (grapeseed, canola, etc.)≈ 27 g
  • 2 small onions, dicedn/a
  • kosher saltn/a
  • ¼ cup fresh bread crumbs≈ 59 g
  • 1 tablespoon poppy seeds plus more for sprinkling≈ 15 g

flour 1000 gbatter 1704 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 22 recipes. Shaded: the middle half. Tick: the median.

  • Water68% · 66th percentile
  • Salt2% · 55th percentile
  • Yeast0.4% · 30th percentile
  • Sugar or malt0% · 32nd percentile
  • Fat0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 475°F
Time
8 to 12 minutes
median 14 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.

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