Preparation info

  • Dough Yield:


    bialys at 3 oz each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

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 Bialys, originally made by Jewish bakers in Bialystok, Poland, came to New York about one hundred years ago.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 o