Carbquik Bialys

Servings: 12

Net Carbs Per Serving: 4g

1 1/2 cups warm water, 105 to 115 degrees F

1 whole egg, beaten with 2 tablespoons water for wash

1 tablespoon kosher salt, for sprinkling

5 teaspoons active dry yeast

2 teaspoons sugar

5 1/2 cups carbquik

2 1/2 teaspoons kosher salt

1/2 cup dehydrated onion flakes

2 tablespoons vegetable oil

1 1/2 tablespoons poppy seeds

-Preheat oven to 450ºF.

-Whisk together warm water, yeast and sugar in a large bowl, stir in one cup of carbquik and salt. Add most of the remaining carbquik and stir with a wooden spoon to make a soft mass. Attach dough hook to mixer; mix 8 to 10 minutes adding additional carbquik as need to form firm smooth dough, or knead by hand.

-Cover the dough and allow to rest for about 45 to 60 minutes. Line 2 large baking sheets with baking parchment paper.

-Place dehydrated onions in a bowl and add hot water and allow the onions to soak for 15 minutes. Drain the onions well, place in a bowl and add the oil and poppy seeds if using. Set aside.

-Punch down the dough and divide into two. Divide each half of dough into six equal pieces. Allow dough to rest 10 minutes.

-Roll or stretch each portion into a 4- or 5-inch oval or circle, being careful not to overwork the dough. Place bialys on prepared baking sheets, with your fingers make indentations in the center about the size of a half dollar (do not go through the dough). Lightly brush the outer perimeter with the egg wash. Spoon about 2 teaspoons of prepared onion topping and a little sprinkle of salt, if using. Cover with a floured tea towel and allow to rise 30 to 40 minutes or until puffy.

-Bake until golden brown, approximately 25 to 30 minutes. (If the bialys are browning too fast, reduce heat to 425 degrees F).

If you like a thicker bialy (which is great for sandwiches) let the dough rise longer. For thin bialys, reduce the rising time.