In a bowl mix yeast and warm water and set aside for 5 minutes.

In a kitchen aid, stand mixer bowl add flour, salt, water, yeast and mix and knead for about 7 minutes, until you get smooth, fairly stiff dough.

Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 3 hours, till it's just about doubled in bulk.

While the dough is rising, make the filling. Fry the chopped onion, poppy seeds, in the oil over medium high heat; it'll brown very quickly, so stir often. Fry till it's a dark golden brown, with even darker charred bits. Sprinkle with the salt, spices and stir to combine, and fry for about 1 minute and remove from the heat. Transfer to a small bowl to cool.

Pre -heat the oven to 450°F.

Gently deflate the dough, and divide it into 6 pieces (about 93g). Shape the dough into small ball and set aside for 30 minutes covered with plastic wrap and a towel. After 30 minutes take each ball and press it into 4" to 4.5" circles, each with a small rim. (Keep the remaining pieces of dough covered.)

Place the shaped circles on a parchment-lined or lightly greased baking sheet. Prick the center of the circle with a fork and a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy.

Evenly spread the heaping 1//2 tablespoon of filling into the center of each bialy, the part defined by the rimmed edge. Set aside for another 20 minutes.

Bake the bialys for 16 minutes. Keep a bowl of hot water in the bottom tray of oven, so that it will create steam and help to develop nice crust.

Once bialys are golden brown remove from the oven, and cool on a rack.

Serve warm with dollop of cream cheese.

Enjoy.