This bialy recipe, from Baking with Julia, was simpler even than making bagels -- it omits the boiling step and bakes for just 10-12 minutes. The recipe calls for a full teaspoon of pepper in the dough, which added tons of flavor, but proved a bit strong. Next time I'll reduce the pepper to just 1/2 tsp. for more balance. But either way you do it, you'll be fine. Just remember to poke holes -- lots and lots of holes -- in your dough before baking, and you're all set.
|Bialystock and Bloomin' Onions: first attempt.|
|Poke lots and lots of holes. Or else you'll end up with a big poof (Which is appropriate for The Producers, but not for a bialy.)|
Inevitably, the word bialy spins me into a vortex of 1960's movie images involving Nazis, comb-overs, pretzel bras and lederhosen. Thus I feel obliged to take a moment to reflect upon these classic quotes from The Producers. See if you can recall:
- "I'M HYSTERICAL! I'M HYSTERICAL! ... I'M WET! I'M WET! I'M WET AND I'M HYSTERICAL! ...I'M IN PAIN! I'M IN PAIN AND I'M WET AND I'M STILL HYSTERICAL!"
- "I'm not so sure about this year. I'm supposed to be the Grand Duchess Anastasia, but I think I look more like the Chrysler Building."
- "Hold me, touch me. Hold me, touch me. Where is hold me, touch me?"
- "Ulla dance!"
|Baked bialys, properly poked.|
For more detailed accounts of the bialy-making experience, visit the other bloggers from Tuesdays with Dorie. For the recipe, buy the book.
|My favorite phood photo yet!|