How To Make Bialys
Eddie (Lisa's Husband) · panningtheglobe.com · 2021 · 12 Bialys
Get the method at panningtheglobe.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.
- More salt than 77% of recipes: 2.2% of the flour weight against the typical recipe's 2%.
- Sugar or malt in the middle half of recipes: 0.9% of the flour weight against the typical recipe's 0%.
Ingredients (13)
- 1 ¾ cup plus 2 Tbsp all-purpose flour (236g)236 g
- 1 cup lukewarm water (236g)236 g
- 1 tsp instant yeast (3g)3 g
- ½ tsp honey≈ 3.5 g
- ½ tsp brown sugar≈ 2.3 g
- Pre-ferment from aboven/a
- ¾ cup lukewarm water (175g)175 g
- 3 ¼ cups all-purpose flour (400g), plus more as kneaded (see what I did?)400 g
- 2 ¼ tsp sea salt (14g)14 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ½ large onions (or 2 medium sized), diced to produce 2 ½ cupsn/a
- ¼ cup vegetable oil≈ 55 g
- ¼ tsp salt≈ 1.5 g
- 2 tsp poppy seeds (optional)≈ 10 g
flour 636 gbatter 1070 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 22 recipes. Shaded: the middle half. Tick: the median.
- Water65% · 57th percentile · median 63%
- Salt2.2% · 80th percentile · median 2%
- Yeast0.5% · 45th percentile · median 0.5%
- Sugar or malt0.9% · 66th percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 500°F / 260°C
- median 475°F
- Time
- 10 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.
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