A cousin of the bagel, a bialy is a chewy, flat roll with a depression in its center filled with a mixture of onions and poppy seeds. Originally from Bialystok, Poland, these exceptional little breads are difficult to find in the United States outside New York City.

Prepare the dough for:

Divide the dough into 8 equal pieces and roll each piece into a ball. Place on an oiled baking sheet, cover loosely with plastic wrap, and let rise until puffy, about 1 hour.

Meanwhile, heat in a medium skillet over medium heat:

Add and cook, stirring, until very soft and just starting to brown:

Remove from the heat and stir in:

Preheat the oven to 450°F.

When the dough is ready, stretch each piece of dough into a roughly 6-inch round. Use your fingers to press the dough thinner in the center than at the edges. Place the bialys on 2 greased baking sheets. Spoon about 1 teaspoon of the onion filling onto the center of each bialy, where the dough is thinner, and spread out the filling so it covers the thinner part of the dough. Bake until the bialys are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.