Bialys with onion poppy seed filling

Stir bread flour, yeast, a little kosher salt and room temperature water with a wooden spoon into a very wet, sticky no-knead dough.

Cover and leave at room temperature at least 12 hours.

Cook diced onions in olive oil in a skillet over medium heat with a big pinch of salt, stirring occasionally, until soft and golden brown; do not go too dark, as the hot oven will char some of them.

Off the heat, stir in breadcrumbs, poppy seeds, green onion and a touch of cayenne; let the filling cool.

Scrape the bubbly dough onto a floured surface, dust the top, press down and divide into eight equal portions with a bench scraper; optionally weigh the dough and divide the grams by eight.

Roll each portion into a ball with just enough flour by cupping a hand over it; stretch the surface over the top and tuck under.

Set on floured parchment on a baking sheet spaced 2-1-2-1-2; dust the tops with flour.

Cover with a light clean towel and proof 45 minutes to an hour, until about doubled.

With floured fingers, press and pull from the centre out to form a ring with a couple of inches of very thin, almost see-through dough in the middle, without tearing it.

Spoon about one rounded teaspoon of filling into each centre and smear a little up the sides, not onto the top of the ring.

Spray with cold water and sprinkle lightly with poppy seeds, mostly in the centre.

Bake in the centre of a 500 degree oven about 12 minutes, until puffed and browned top and bottom.

Cool on a cooling rack until at most just warm before eating.