So, I didn’t make this recipe recently, but I couldn’t resist a Polish post to celebrate Casimir Pulaski Day.
Since I grew up in Illinois, there were two extra holidays we got each year. They were Abraham Lincoln’s birthday (of course in the Land of Lincoln, we celebrated the 16th president individually), and Casimir Pulaski Day.
Pulaski isn’t celebrated much outside of Illinois, but he was a Revolutionary War hero from Poland and is credited as a founder of the U.S. cavalry. And he seems like a pretty cool and worldly dude.
Usually I try to make something each year to celebrate my Polish roots and celebrate the Illinois holiday. This year I didn’t have my [expletive deleted] together to get something Polish together in time for today’s holiday.
Fortunately, I made bialys a few years ago in my previous life as a newspaper reporter, and the little not-bagels are made on a sheet pan.
So, here’s a little recipe extra for lyal readers:
For the starter or polish
- ½ c. all-purpose flour
- 1/3 c. water
- ¼ t. active dry yeast
For the bialy dough
- 1 starter
- 1 ½ c. warm water
- 2 ½ t. active dry yeast (or one package)
- 1 ½ T. honey
- 2 T. olive oil
- 1 ½ t. salt
- 3 c. bread flour
- 1 c. all purpose flour
For the bialy filling
- 5 cloves garlic, minced
- 2 medium onions, chopped
- 2 T. oil
- 2 T. poppy seeds
- Salt, to taste
The night before you plan to make the bread, make the starter before going to bed. Stir together the flour and yeast. Mix in the water until a sticky dough forms. Cover and let rest overnight.
When ready to make the dough, mix together the yeast, water and honey. Let the yeast activate for about 15 minutes. Then, add the starter, olive oil, salt, all-purpose flour and about 2 c. of the bread flour.
Turn out on a floured surface, and knead, adding in the remainder of the bread flour as necessary. Knead for about 5 to 10 minutes.
Place dough in a large bowl that has been coated with oil. Over with oiled plastic wrap and let rise in a cool place for about 2 hours.
Once dough has about doubled in size, punch it down in the bowl and then divide it into about 20 even pieces. Roll each dough piece into a ball and then stretch out to about a 3-inch round. Place round on floured baking sheet and indent around the middle, leaving about a 1-inch lip around the edge. Repeat with remaining dough pieces, leaving enough space in between dough rounds so the bialy can rise a second time.
Cover with oiled plastic wrap or a tea towel and let rise for about 1 hour.
Preheat oven to 450 degrees.
During second rise, mince garlic and chop onion. Pour oil into large cast-iron skillet and let warm over medium heat. Once hot, add in onions and garlic and cook for a few minutes before turning heat to medium low. Cook for 20 to 30 minutes over medium-low heat, stirring occasionally until caramelized. Once browned, remove from heat and add in the salt and poppy seeds.
Once second rise is complete, add ½ to 1 T. of the filling into each of the bialy indentations until it’s all used up. Place baking sheet (or sheets) into oven and cook for 12 to 15 minutes. Enjoy warm and with cream cheese!