Bialys

Mix the dough: In a bowl, whisk together the flour and the yeast, then whisk in the salt. With the dough hook, on low speed, gradually add the water, mixing until the flour mixture is moistened. Raise to medium speed and continue mixing for 7 minutes until soft and elastic.

Let the dough rise: Place the dough in a lightly greased container, press down, and lightly spray the top. Cover with plastic wrap and mark the side of the container for doubling. Allow rising for 1 1/2 to 2 hours at 75 to 80°F until doubled.

Shape the dough and let it rise: Deflate the dough and transfer it to a floured counter. Divide into 6 equal pieces and round each into a smooth ball. Set on a floured baking sheet, cover, and let rise for about 2 hours until almost doubled.

Make the onion-poppy seed filling: In a small pan, heat the oil, add the onion, and sauté over medium heat for about 5 minutes until translucent. Remove from heat, add poppy seeds, salt, and pepper, and cool.

Preheat the oven: Preheat to 475°F with a baking stone or sheet on the lowest shelf and a pan on the floor of the oven.

Make the craters for the filling: Pinch the center of each dough piece, stretch to 4 1/2 to 5 inches in diameter, and form a crater. Place on a lined sheet and spoon 1 teaspoon of filling into the center.

Bake the bialys: Place the sheet on the hot stone or sheet, add ice cubes to the oven floor, and bake for 6 to 10 minutes until pale golden with brown spots.

Cool the bialys: Remove from oven and transfer to wire racks to cool until just warm.