Bialy or Bialystoker Kuchen

Steps

1. Place water in a mixing bowl, sprinkle with yeast, stir in sugar
2. Let sit for about 5 minutes, until a foamy layer begins to form on top
3. Stir in 1 teaspoon salt and 2 cups of flour until combined
4. Add the additional flour to make a stiff dough, kneading for about 5 minutes
5. Grease a large bowl with one tablespoon of oil, add the dough to the bowl and turn to coat all sides with oil
6. Cover and let rise for about 90 minutes or until doubled in size
7. While the dough rises, saute the onion in 1 tablespoon of oil over medium-high heat until it just begins to get a little color
8. Add the garlic and cook for 2-3 minute
9. Remove from heat, add poppy seeds and sesame seeds, season with salt and pepper
10. Punch down the dough and divide into 6 portions
11. Gently stretch the surface of the dough, tucking it to one side and pinching together, to give you a smooth surface
12. Place the pinched side down on a lightly floured surface, cover and let rise for about 20 minutes
13. Preheat oven to 475 degrees
14. Make an indentation in the center of each bialy using your thumb or a tool
15. Place on a parchment covered baking sheet, spacing as far apart as possible
16. Fill the indentation with a spoon full of the onion mixture
17. Beat the egg with a tablespoon of oil and gently brush over the bialy
18. Bake for about 10 minutes, until golden with brown spots
19. Keep wrapped in plastic after the bialy cool, freeze if you’re keeping for longer than a day, but I doubt they’ll last that long