Wolf & Fin

Bialys With the Anova Precision Oven - Test 1


Amount Ingredient Calories Link
255 grams Water 0 Use Fresh Water!
1 tsp. Active Dry Yeast 12
1 tsp. Sugar 16
420 grams Bread Flour 1529
1/2 tsp. Onion Powder 5
2 tsp. Kosher Salt 0
1 tbsp. Olive Oil 120
2 tbsp. Salted Butter 204 Buy Fresh!
1 tsp. Poppy Seeds 16
1 cup Onion 64 Buy Fresh!
1/8 tsp. Kosher Salt 0
1/8 tsp. Black Pepper 1


In a stand-up mixer bowl, combine warm water, sugar and active dry yeast. Let the mixture sit for 10 minutes, or until it begins to bubble. Add the bread flour, 2 teaspoons of kosher salt and onion powder and mix on low speed until just combined. Next, change the speed to medium and knead the dough for 8 minutes until the dough is smooth and feels elastic.

Remove the dough from the bowl and shape it into a ball. Apply a light coat of olive oil in a medium size mixing bowl and insert the dough. Cover the dough with plastic wrap and place it in a refrigerator to proof overnight.

Next day, remove the dough from the refrigerator and divide it into 6 equal pieces (about 4 ounces each). Shape each piece of dough into a smooth ball. Line two baking sheets with parchment paper and lightly grease the paper with olive oil. Then place the balls of dough on the prepared baking sheets leaving at least 2 inches between them. Lightly flour the balls of dough and cover with plastic wrap. Let the dough balls rise for one hour, until they doubled in size, soft and puffy.

While the dough is rising, make your filling. In a sauté pan, heat up the olive oil over a medium-high heat. Add the diced onions and 2 tablespoons of salted butter. Cook over medium heat, stirring occasionally. Cook for 15 to 20 minutes to bring up more intense flavor and caramelize the onions. Transfer cooked onions to a small mixing bowl, add 1/2 teaspoon of poppy seeds, 1/8 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Stir to combine and set aside for later use.

Take each dough ball and make an impression in the center. Expand the well with your fingers, working from the center to the edges. Make the well about 2 to 3 inches in diameter. The dough at the bottom of the well should be about 1/4-inch thick.

Melt 1 tablespoon of butter. Fill each formed bialy with 1 teaspoon of the filling mixture, brush the top with melted butter and sprinkle lightly with poppy seeds. Place the prepared bialys on a piece of parchment paper. Place a pizza stone in the oven and pre heat using the settings below.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 375 °F
Steam: 100%

Place the bialys in the oven and bake with steam for 8 minutes, or until light brown.

Step 2 - Bake With Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 375 °F
Steam: 100%

Time: 8 Minutes

Once done, remove and cool the bialys on a wire rack for 5 minutes. Serve warm.

We wanted the bialys to be light and fluffy so we baked them with steam. The problem is it made the dough to rise too much especially the center. We would like them to be more like a doughnut or bagel in appearance. Maybe next test we will try baking them without steam.


Bialys pair well with a Riesling or Malbec.


A single bialy is about 298 calories.

Recommended Serving Size: 1 bialy (Approximately 298 cal.)
Total Servings: Approximately 6

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.