I Have Heard Bialys Described as “bagels without the holes.” With bad press like that, it’s unlikely that people will go out of their way to find one. Bialys, originally made by Jewish bakers in Bialystok, Poland, came to New York about one hundred years ago. For many of the years I owned a bakery in southern Vermont, we made bialys each Saturday, and I can’t remember a time that there was ever an unsold bialy at the end of the day. They are delightful little rolls, with just a whisper of onion flavor permeating the dough. The dough is stretched out just before baking, leaving a thin indentation in the center that is surrounded by a circular ridge of dough, and is finished with a dollop of onion filling placed into the central cavity. With a hot oven and a quick bake, the result is a chewy and delicious treat.
|Medium Onion, Finely Chopped|
|Bread Crumbs Fresh, From A White Loaf||About
Use chopped garlic in place of (or along with) the onions. Poppy or sesame seeds, alone or mixed together, can also be sprinkled onto the bialys before baking.
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