Bialy

A traditional Polish bread roll with a chewy texture and a flavorful onion and poppy seed topping.

Ingredients - Serves 8

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a flat round disc, about 4 inches in diameter.
Place the dough discs on the prepared baking sheet and let them rest for 10 minutes.
Meanwhile, in a small bowl, mix together the chopped onion, poppy seeds, and olive oil.
Make a small indentation in the center of each dough disc and fill it with a spoonful of the onion-poppy seed mixture.
Bake the bialys in the preheated oven for 15-20 minutes, or until golden brown.
Remove from the oven and let them cool on a wire rack before serving.