Pizza Dough Bialys

If you have lived in New York (or anywhere with good Jewish deli and bagels), you have likely encountered bialys, the bagel's flatter, more flavorful cousin. Unlike bagels, bialys are not boiled, and instead of a hole, they have a filling, typically onions and poppy seeds. I make them out of simple, cheap pizza dough. And yes, store-bought is fine.
  1. 1.
    Start with a pound of pizza dough, either homemade or store-bought. Let it come to room temperature if it hasn't already, and set it on a floured surface.
  2. 2.
    Cut the dough into 6 equal pieces.
  3. 3.
    Roll each piece into a ball. Sprinkle with a little more flour.
    This will make the shaping process easier later on.
  4. 4.
    Flatten each ball.
    You may have to pick each one up and stretch it a bit, like you're making baby pizzas.
  5. 5.
    Flour a baking sheet.
    Normally, I would tell you to use parchment paper, but a flour-y bottom is a classic bialy trait.
  6. 6.
    Arrange each round on the baking sheet.
    Leave a little room in between each one.
  7. 7.
    In a large frying pan, heat 2 tablespoons olive oil, vegetable oil, or unsalted butter over medium heat.
  8. 8.
    Add 1/2 chopped onion.
  9. 9.
    Cook, stirring occasionally, until the onion browns, about 7 minutes.
  10. 10.
    Add 2 tablespoons poppy seeds and 1/2 teaspoon salt.
    Stir well.
  11. 11.
    Remove from heat and transfer the mixture to a bowl. Let cool for at least 5 minutes.
  12. 12.
    Use your fingers or the back of a floured spoon to make an indentation into the center of each dough round.
    You're making a hole for your tasty filling.
  13. 13.
    Spoon about 1 1/2 tablespoons filling into each dough round's indentation.
    It's totally fine for it to spill out a little.
  14. 14.
    This is what they should look like.
  15. 15.
    Cover the tray loosely with plastic wrap and let rise for 30 minutes.
  16. 16.
    Once risen, bake the bialys at 400 degrees for 18-22 minutes, until golden-brown.
  17. 17.
    They should be crisp on the outside but chewy on the inside.
    Plus a pleasantly lightly-floured bottom.
  18. 18.
    Serve them plain, or with butter, cream cheese, or anything you'd put on a bagel.