Ingredients

• 2 1/4 cups warm water (not more than 115F / 46C)
• 2 teaspoons sugar
• 2 1/4 teaspoons yeast
• 2 tablespoons shortening (only if you add onion to the dough)
• 1/3 cup sweet onion, finely chopped (I did not use onion in the dough)
• freshly ground black pepper, to taste
• 3 cups (approx 400 grams) bread flour
• 2 tablespoons canola oil (I used peanut oil)
• 1 cup sweet onion, finely chopped (I used white onions)
• 2 teaspoons poppy seeds
• 1 tablespoon salt
• 3 cups (approx 400 grams) bread flour

Instructions

1. For the sponge: In a large glass bowl, whisk together the water, sugar and yeast and allow to stand about 5 minutes or until foamy. If using onions in dough: In a small saute pan over low heat, sweat 1/3 cup onion in shortening until it’s soft and translucent.
2. With a wooden spoon, stir the flour and onion mixture into the yeast mixture. Stir for about 3 minutes then cover tightly with cling film and let stand about 90 minutes or until doubled and bubbly.
3. For onion topping: Sweat remaining onion in canola oil with poppy seeds over low heat until translucent, set aside to cool.
4. For the bialys: Preheat the oven to 500 F. Place an oven proof pan or baking tray in the bottom of the oven and your baking stone or heavy baking tray in the center.
5. When the sponge is ready, add salt and 2 cups (approx 260 grams) bread flour and begin to knead the soft dough right in the bowl. Add as much flour as is needed to obtain a workable dough and knead until it’s soft and pliable, about ten minutes total.
6. Cover the bowl tightly with cling film and allow to rise until doubled in bulk, about 90 minutes.
   Divide the dough into 12 portions and shape each into a round about half an inch thick. Create a depression in the center and prick well with a fork.
7. Divide the onion mixture evenly between the breads and prick the centers again before baking.
   Put ice cubes or cold water into the skillet or baking tray to create steam. Transfer the breads onto your baking stone or baking tray with a bit of cornmeal to prevent sticking. (I used a cookie sheet to help transfer the bialys onto a baking stone)
8. Bake ten minutes at 500 F, reduce temperature to 450 and bake a further 5 minutes or until golden brown. Cool on a wire rack