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Mix the dough. In the bowl, whisk together the flour and the yeast, then whisk in the salt. Gradually add the water, mixing for about 1 minute or until the flour mixture is moistened. Raise the speed to medium and continue mixing for 7 minutes.
Let the dough rise. Place the dough in a greased container, cover, and allow it to rise for 1 ½ to 2 hours or until it has doubled.
Shape the dough and let it rise. Deflate the dough, cut it into 6 equal pieces, and shape each piece into a round. Allow the bialys to rise for about 2 hours.
Make the onion-poppy seed filling. Heat the oil, add the onion, and sauté until translucent. Remove from heat and add poppy seeds, salt, and pepper.
Preheat the oven to 475°F 30 minutes before baking.
Make the craters for the filling. Pinch the center of each piece of dough to form a crater and spoon 1 teaspoon of filling into the center.
Bake the bialys. Place the baking sheet with the bialys in the oven and bake for 6 to 10 minutes until golden.
Cool the bialys. Transfer the bialys to wire racks to cool.