Have you had a bialy before?
This week our Tuesday with Dorie baking group is exploring a culinary baked goodie from Bialystok, Poland. Similar to a bagel, the bialy has it’s own personality thanks to the sautéed onions that are sprinkled on top of this doughy roll.
So, here is my question. If we have one bialy, we should have more than one bialies. Or is the plural form an exception to the rule so we could always associate the bialy with Bialystok?
Back to onion bialys. The recipe is by contributing baker Lauren Groveman. And that sautéed onion makes all the difference. My husband keeps saying that when I start frying onions, he can’t think of anything else… We enjoyed the bialys for lunch slathered with veggie cheese spread (cottage cheese, greek yogurt, fresh veggies, spices, extra virgin olive oil) along with curried cauliflower soup. Comfort food, indeed!
I made half a recipe and we did not completely O. D.
Shortening is a major page-turner in a cookbook for me. The onions got sautéed in grapeseed oil and I also used some whole wheat flour. I washed the bialys with an egg white before heavily sprinkling them with poppy seeds.