Bialys

The oven I have currently takes 20 minutes to reach 500°: so I start the oven 20 minutes before final proofing is done. Bake bialys 13-15 minutes or until puffed up and slightly browned on top. The time must be extended if you opt for no center depression and toping. This recipe by John Mitzewich off the internet slightly modified. It works.

Dough:
4 cups bread flour
½ teaspoon (half a package) of yeast
1½ teaspoon salt (sprinkle in)
2 cups water.

Filling:
(you can make this any way that suits your fancy)
1 tablespoon olive oil
1 large yellow onion
½ teaspoon kosher salt
1 tablespoon bread crumbs
2 teaspoons poppy seeds
1 tablespoon green onion sliced up
1 pinch my curry powder.

Combine bread flour, yest, salt, and water for dough in a bowl. Mix until wet, soft and sticky. Cover and leave at room temperature for AT LEAST 12 HOURS.

Heat olive oil at medium, add diced onion, and salt and cook until onion is soft and golden brown. Turn off heat and add bread crumbs, poppy seens, green onion and currey powder and mix up.

Transfer dough (gently! do not break up the glutin by pounding). Press dough into circle about 1" thick and divide into 8.

Roll each piece into a ball tucking the sides underneith. Place on baking sheet covered with parchment paper and generously coated with flour. Dust the tops with flour and cover and let proof for 45 to 60 minutes.

Turn on oven and bring to 500°.

With floured fingers stretch to form bagle shape but do not puncture middle: thin but not broken.

Fill hollow centers with 1 teaspoon of filling and spread that up the sides.

Lightly spray bialys with water and sprinkle with poppy seeds.

Bake for 12-13? minutes.