===Notes===
Source: "Secrets of a Jewish Baker," by George Greenstein
Yield: 18 bialys

===Ingredients===
  * 2 cups warm water
  * 3 packages active dry yeast
  * 4 teaspoons sugar
  * 3 teaspoons salt
  * 6 to 6-1/2 cups bread flour
  * Flour for dusting (preferably rye flour for added flavor)
  * Oil for greasing bowl

=====Topping:=====
  * 5 tablespoons chopped onion
  * 2 teaspoons poppy seeds
  * 1 teaspoon vegetable oil
  * 1 pinch salt

===Method===
  - 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 to 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" 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" 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 450°F oven for 15 to 20 minutes.