One way to make them slightly chewier is to refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough. Bialys usually have a thin layer of caramelised onions and poppy seeds. I decided to use only onions, and then lots of it. I also made one batch with some crumbled paneer too. Being Indian and having been brought up on spices in my food, I also added some garam masala to spice up my filling. You can use whatever filling you would like. Remember the filling needs to be savoury.
This video is shows a pretty good demonstration on making Bialys and here's one that tells you how to eat one , if you'd like to take a look!Here are a couple of videos, if you want them.
Bialys (Adapted from King Arthur Flour )
These Bialys are being YeastSpotted too.