A distant cousin to the bagel, this tender bread dough is filled with traditional onions and poppy seeds or any other number of fillings.
By Kate Donahue
Bialy, if you live in (or near) New York you probably know exactly what I’m talking about and this spectacular little gem needs no introduction. If you’ve never had this experience you’re really missing out but I’m here today to change that for you.
Bialy. They’re crisp, golden outside while tender inside. Bialy are almost like a bagel. Maybe they’re distant relatives, like the cousin you only see at weddings and funerals. However, bialy have no hole and they’re baked right off the bat, no boiling before baking. In the middle, they have a depression that’s traditionally filled with cooked onions and poppy seeds.
It’s that depression that is the selling point for me, folks. It holds so many possibilities for me. Sure, with this base bialy recipe you can create that traditional onion bialy but why stop there? Let’s bend the rules a bit, shall we? That middle divot could hold a whole lot of cheesy goodness. Another possibility could be cheese and pepperoni for a pizza bialy version. Do you like things a little spicy? Then a cheddar jalapeño bialy is right up your alley. No matter what you choose to fill your bialy with, you’re sure to enjoy these for breakfast, handheld lunch or an afternoon snack!Print
Kate is the baker, dessert-maker, photographer, writer and recipe developer behind FoodBabbles.com, a place to find classic treats, savory eats and unique sweets. You’ll also find freshly baked breads, savory tarts and more!