Bialy

The bialy is a type of bread roll, consumed as an alternative to the bagel. Typically three to four inches in diameter, it has a depressed center and a doughy, chewy circular rim flecked with chopped onions. The dough is made with high-gluten flour, fresh baker’s yeast, salt, and water. Both bialys and bagels are associated with Jewish American culinary traditions. However, the awareness and popularity of bagels have reached a national level, while bialys remain virtually unknown.

Bialys differ from bagels in four significant ways: ingredient content, manufacturing process, general appearance, and flavor. Unlike bagel dough, bialy dough does not have added sugar or sweeteners. Bialys are baked, whereas bagels are kettle-boiled and then baked. Bialys have a signature depression, but never a hole. And bialys are always doughy and have the taste of onion, while bagels are available in a variety of flavors.