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If you like a thicker bialy (which is great for sandwiches) let the dough rise longer. For thin bialys, reduce the rising time.
1 1/2 cups warm water, 105 to 115 degrees F
1 whole egg, beaten with 2 tablespoons water for wash
1 tablespoon kosher salt, for sprinkling
5 teaspoons active dry yeast
2 teaspoons sugar
5 1/2 cups carbquik
2 1/2 teaspoons kosher salt
1/2 cup dehydrated onion flakes
2 tablespoons vegetable oil
1 1/2 tablespoons poppy seeds
How To Prepare:
-Preheat oven to 450┬║F.
-Whisk together warm water, yeast and sugar in a large bowl, stir in one cup of carbquik and salt. Add most of the remaining carbquik and stir with a wooden spoon to make a soft mass. Attach dough hook to mixer; mix 8 to 10 minutes adding additional carbquik as need to form firm smooth dough, or knead by hand.
-Cover the dough and allow to rest for about 45 to 60 minutes. Line 2 large baking sheets with baking parchment paper.
-Place dehydrated onions in a bowl and add hot water and allow the onions to soak for 15 minutes. Drain the onions well, place in a bowl and add the oil and poppy seeds if using. Set aside.
-Punch down the dough and divide into two. Divide each half of dough into six equal pieces. Allow dough to rest 10 minutes.
-Roll or stretch each portion into a 4- or 5-inch oval or circle, being careful not to overwork the dough. Place bialys on prepared baking sheets, with your fingers make indentations in the center about the size of a half dollar (do not go through the dough). Lightly brush the outer perimeter with the egg wash. Spoon about 2 teaspoons of prepared onion topping and a little sprinkle of salt, if using. Cover with a floured tea towel and allow to rise 30 to 40 minutes or until puffy.
-Bake until golden brown, approximately 25 to 30 minutes. (If the bialys are browning too fast, reduce heat to 425 degrees F).
Number of Servings:
Carbs per serving - include all nutritional information if known: