Bialys - New York City Style Bagel-Shaped Polish Buns
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Date: 2021-09-04
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Comments and reviews: 9
Food
To my confused Polish friends, these buns apparently originated in Bialystok Poland and were brought to NYC by Jewish immigrants, where alongside bagels became a very popular baked good. I'm guessing they are now more popular there than in Poland these days, but maybe we can change that. I should probably change it to New York Style. :)
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To my confused Polish friends, these buns apparently originated in Bialystok Poland and were brought to NYC by Jewish immigrants, where alongside bagels became a very popular baked good. I'm guessing they are now more popular there than in Poland these days, but maybe we can change that. I should probably change it to New York Style. :)
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Heather
60 years ago, I used to get bialys on the Lower East Side of New York, made in a bakery overnight once a week, on 14th Street over by the East River. The shapes were wider and flatter than what you're showing. Allowing more of the onion filling to be exposed ensured the onion mixture never made the bread soggy.
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60 years ago, I used to get bialys on the Lower East Side of New York, made in a bakery overnight once a week, on 14th Street over by the East River. The shapes were wider and flatter than what you're showing. Allowing more of the onion filling to be exposed ensured the onion mixture never made the bread soggy.
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2064
This is fascinating. I'm Polish and I've never heard of bialys. Must be a Polish-American thing. We have something called cebulak, it looks very similar but it's with onion only (no poppy seeds. Anyway, it looks delicious, I'm definitely making some of those now!
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This is fascinating. I'm Polish and I've never heard of bialys. Must be a Polish-American thing. We have something called cebulak, it looks very similar but it's with onion only (no poppy seeds. Anyway, it looks delicious, I'm definitely making some of those now!
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Magiczna
It s so interesting! I m from Poland and I ve never heard of them. We have cebularze tho, which conceptually are pretty much the same, but they are as flat as pizza and have more onion. It s fascinating to learn about polish heritage in the states
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It s so interesting! I m from Poland and I ve never heard of them. We have cebularze tho, which conceptually are pretty much the same, but they are as flat as pizza and have more onion. It s fascinating to learn about polish heritage in the states
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AzzureSky
I can finally be like all these people and say, that I'm from Poland and never heard of it. Which isn't that much surprising, because we have a lot regional dishes and if you aren't from exact part of Poland, you wouldn't know about them.
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I can finally be like all these people and say, that I'm from Poland and never heard of it. Which isn't that much surprising, because we have a lot regional dishes and if you aren't from exact part of Poland, you wouldn't know about them.
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Armand
Most bread recipes I've seen call for some salt, but what does it actually do in the recipe? Is it just a flavour thing, or is it actually needed for the bread structure/etc/. to develop properly?
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Most bread recipes I've seen call for some salt, but what does it actually do in the recipe? Is it just a flavour thing, or is it actually needed for the bread structure/etc/. to develop properly?
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howie
Not sure I ll make the Saturday members only chat so I ll suggest Bialys with leeks & chopped golden raisins filling, packed full of blue cheese chicken salad for a lovely sandwich.
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Not sure I ll make the Saturday members only chat so I ll suggest Bialys with leeks & chopped golden raisins filling, packed full of blue cheese chicken salad for a lovely sandwich.
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Nikki
Chef John, am I the ONLY one who thinks that the Bialys, after pressing the center paper thin without tearing it, look like?
Just me? Ok!
P. S. These do look yummy though!
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Chef John, am I the ONLY one who thinks that the Bialys, after pressing the center paper thin without tearing it, look like?
Just me? Ok!
P. S. These do look yummy though!
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alex
I have a recipe adapted from Kosar's, the King of Bialys. It uses King Arthur's very high gluten flour (Sir Lancelot. The bialys come out super chewy and a bit flatter than your's
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I have a recipe adapted from Kosar's, the King of Bialys. It uses King Arthur's very high gluten flour (Sir Lancelot. The bialys come out super chewy and a bit flatter than your's
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