Bialy (bread)

Bialies Bialy , a Yiddish word short for bialystoker , from Białystok , a city in Poland , is a small roll that is a traditional dish in Polish Ashkenazi cuisine . A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel . Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic , poppy seeds , or bread crumbs . The name bialy is short for bialystoker kuchen (Bialystok Cake). The bialy was formerly little known outside of New York City , but has started to move into the larger market. They were originally brought into the United States by Ashkenazi Jewish immigrants during the late 19th and early 20th centuries. The bialy was first marketed in the United States during the early 1900s in the state of New York by Harry Cohen, a proprietor of a bagel (and later bialy) establishment. In 2002, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World . She examined bialy making and used Kossar's Bialys as the background, and its long-time union bakers as key references for her research that took her to Poland in search of the original bialy bakers.

Polish onion cake ( cebularz ) Bialy , a Yiddish word short for bialystoker kuchen , from Białystok , a city in Poland , is a small roll that is a traditional dish in Polish and Polish Ashkenazi cuisine . A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel . Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic , poppy seeds , or bread crumbs . In 2000, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World .

Bialy ( ), a Yiddish word short for biały or bialystoker kuchen ( ), from the city of Białystok in Poland , is a small roll that is a traditional dish in the Polish Ashkenazi Jewish cuisine .

Yeasted bread roll For the Polish surname, see Biały . Bialy , originally from the city of Białystok in Poland , is a traditional bread roll in Polish Ashkenazi Jewish cuisine . The American Heritage Dictionary of the English Language (5th ed.). There are <ref group=lower-alpha> tags or templates on this page, but the references will not show without a template or template (see the help page ).

Yeasted bread roll For the Polish surname, see Biały . Bialy is a type of bread roll , in which the center is indented and is traditionally covered with chopped onion and sprinkled with poppy seeds. The bialy was a part of the traditional Ashkenazi cuisine of the Jewish population of the city of Białystok in Poland until the destruction of the community during the Holocaust . Jewish immigrants brought the bialy to New York City , where it remains popular as an alternative to the bagel . It has become available, to a lesser extent, in other cities in the United States and elsewhere, and with additional or different flavorings and toppings. The American Heritage Dictionary of the English Language (5th ed.). There are <ref group=lower-alpha> tags or templates on this page, but the references will not show without a template or template (see the help page ).