Instructions: I have made many versions of bialys (usually disappointed by most) but the recipe in George Greensteins book, "Secrets of a Jewish Baker" is the closest yet. I would definitely recommend buying the book if you want to try and reproduce some of the New York style breads. The flavor and moistness achieved by using altus (soaked pieces of rye bread, then squeezed out) in his NY Rye made the loaf very close to what I grew up eating. If anyone can suggest how to make a loaf of rye or pumpernickle have a more domed, rather than flat, shape Id appreciate it.

Combine topping ingredients and set aside.

In a large bowl sprinkle yeast over the warm water to soften; stir to dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly until dough forms up and comes away from the sides of the bowl.

Turn out the dough onto a floured work surface and knead, adding small amounts of flour as needed, for 10 to 12 minutes.

Shape the dough into a ball; place in a large oiled bowl and turn to coat.

Cover and allow to rise 30 minutes. Press out all of the air with your fingers and allow to rise until doubled in size (20-30 minutes).

Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 6 equal pieces. Roll into balls. Cover and allow the dough to rest for 10 minutes.

Roll out each ball into a 3 1/2 inch circle. If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece.

Evenly space the circles on 2 floured or cornmeal dusted baking pans. Cover with flour rubbed cloths and allow to rise until puffy. Make an indentation from the center outward, leaving a 1-inch rim. A shot glass with a 1" bottom also works well. Press with a circular motion. Dribble bit of the reserved topping into the hole. Dust lightly with reserved flour. Cover with cloths and allow to proof until puffed up.

Bake without steam in a preheated 450F oven for 15-20 minutes.

Make 18 bialys.

You may have to play with the recipe a bit, for example, I form them into 15 bialys...guess the bakers in my neighborhood were a bit more generous!

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