In the bowl of a stand mixer combine 5 c of flour and the salt. Using a dough hook, beat in the  water containing the yeast. Cold water produces a slow rise.

Slowly beat flour and water, gradually adding more flour as necessary. If the mixture is too sticky, add more flour. A little more water if it is too stiff, but err on the side of stickiness!

Raise the mixer speed to medium and beat only until the mixture holds together, but is still sticky. Gather the dough into a ball and place in a clean, large ungreased glass or ceramic bowl. Cover loosely with a clean towel and set in a warm, draft free area. (I often preheat my oven to warm. Then I turn it off and place the dough inside while leaving the oven door cracked open.) At this point if you prefer, you can cover your dough with plastic wrap and place the bowl in the fridge overnight. When you remove it, let it come to room temperature do a light knead until dough is smooth and elastic using more flour as necessary.

Let rise for 3 – 3 1/2 hours or until double in volume. Press the dough with your index finger and if the dough springs back into place than it has risen enough. My house is cold so sometimes this takes longer.

Now it is time to knead. You can use the dough hook or use your hands. I use the dough hook for about 10 minutes but be careful not to overheat your motor. Now turn the dough onto a floured board and knead by hand for 5 – 10 minutes or until the dough is smooth and elastic. Work in additional flour as needed, but this may not be necessary.

Shape back into a ball and place back in mixing bowl and cover loosely with a towel. Let rise again, though this time it should only take about 1 1/2 hours. Again make a depression with your finger to see if the dough springs back.

Now it is time to make your poppy seed onion mixture. Into the minced onions, add 1 T of crumbs and set the mixture aside, loosely covered. After about three hours the mixture should have thickened to the texture of loose wet sand. If it is too liquid, add more crumbs a little bit at a time.

Punch down the risen dough. (This is my favorite part!) Divide dough into approximately 4 equal portions and roll each of these between the palms of your hands into ropes that are about 2″ in diameter. From each rope, cut or pinch off  3 or 4 pieces depending on how big you want your bialy. I weigh mine and aim for about 3 oz each. Roll each rope piece gently into a ball with lightly floured hands. When all rolls are formed, cover them with a towel and let rest for 45 minutes.

If you have a pizza stone, now is the time to use it. I have a very dark, heavy square baking sheet so I use that to bake my bialys on. Place one oven shelve in the lower third of the oven and the other in the top third of the oven. Preheat to 450 degrees with your baking sheet inside.

Working with well floured hands, lift each round and slip the index and middle fingers of both hands underneath with both thumbs working on top. Press and lightly stretch the center bottom dough, forming a well, but not a hole, and leaving about 1 1/2″ rim of unpressed dough. Or the alternate method which might be easier, is to use a small jelly glass to flatten the center and twist to spread the dough. Use the sides of your hands and shape the rims of the bialys. (These don’t have to be pretty!)

Add most of the poppy seeds to the onion and put a teaspoonful into each middle. Brush the tops of the bialys with water and sprinkle with a few more poppy seeds.

Now place the bialys about 1″ apart on parchment paper and then place on the preheated baking surface. Bake 15-20 minutes or until the bialys are as golden brown as you want them. If the bottoms are browning too fast, start in the lower third of the oven and after 10 minutes, slide the sheet onto a shelf in the upper third of the oven. This way the onions won’t burn and the bottoms won’t become too crisp.

I prefer a pale bialy where the outside begins to take on a golden hue. If you insert a thermometer and it reaches 190 degrees the bialys are done.