Recipe slightly adapted from Paul Krebs of Schenectady County Community College. Method adapted from Jim Lahey. Yield = 18 bialys Notes: You don't have to make these bialys using the no-knead, long, slow rise method. If you want to make them in the same day, increase the yeast to 2 teaspoons, and decrease the water to 2¾ cups. Knead the dough by hand or in a mixer until smooth and elastic. Let it rise for two hours, then proceed with the recipe. Also, Krebs recommends using a high-protein flour. For the Lahey dough and for these bialys, I am partial to tipo 00 flour.