Homemade Bialy with Onion and Poppy Seeds – Vegan version

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Caramelized Onion

1. 5
   Heat the oil in a wide pot and fry the onion over medium-low heat 15 minutes, stirring, until it is very soft and golden.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.

To assemble

1. 6
   Let the onion cool and mix it with the poppy seeds.
2. 7
   Divide the dough into 8 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball, then roll it into a round 1 cm thick.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
3. 8
   Press a deep well into the center of each round and fill it with the onion and the poppy seeds.
4. 9
   Place the rounds on parchment paper on a baking sheet, with space between each round.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
5. 10
   Cover and Let rise another 20 minutes, until the rolls have risen.

   ⚙ ProofingPlastic wraporKitchen towel
6. 11
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 12
   Brush the rolls with the beaten flax egg.

   Pastry brush

   💡The flax egg gives the rolls a shiny golden crust, and seeds sprinkled on it stick to it.
8. 13
   Bake 15 minutes, until the rolls are golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.