 | |
| Type | Bread |
|---|---|
| Course | Breakfast, Brunch |
| Place of origin | Poland |
| Region or state | Central Europe |
| Created by | Polish Jews |
| Main ingredients | Flour, onions |
Bialy,[lower-alpha 1] originally from the city of Białystok in Poland, is a traditional bread roll in Polish Ashkenazi Jewish cuisine.
Overview
A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres (6 in). 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. It is also usually covered with onion flakes.[2] Before baking, the depression is sometimes filled with diced onion and other ingredients, such as garlic, poppy seeds, or bread crumbs.
Variations
The bialy was brought to the United States by Polish Jewish immigrants in the late 1800s, and became a staple of Jewish bakeries in the Northeastern United States. Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach mainstream popularity. Preparing bialys in the traditional manner is time-consuming, so many bakeries now use dough mixers, as is common in bagel making. Bialys are considered an iconic New York City food, and can be difficult to find outside that area,[4] but frozen bialys are sold under a number of brand names, such as Ray’s New York, in supermarkets across the US.
In popular culture
In 2000, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok, entitled The Bialy Eaters: The Story of a Bread and a Lost World.[5][6]
See also
- Kossar's Bialys, the oldest bialy bakery in the United States
- Cebularz and pletzel, two similar breads
Notes
References
- ↑ "bialy". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins.
- 1 2 "bialy". Free Merriam-Webster Dictionary. Merriam-Webster. Retrieved 30 June 2014.
- ↑ "Bialys, cousins to the bagel, but without a hole". The Boston Globe. August 7, 2013. Retrieved 8 February 2018.
- ↑ "Everything You Need to Know About the Bialy (Including a Recipe)". 16 October 2012.
- ↑ Sheraton, Mimi (2000). The Bialy Eaters: The Story of a Bread and a Lost World. New York: Broadway Books. ISBN 9780767905022. OCLC 44039265. Bialy (bread) at Google Books (searchable).
- ↑ Parsons, Russ (December 17, 2000). "A Dimpled Bread". Los Angeles Times. Retrieved 2017-01-06.
External links
- Bialy recipe at Jewishfood-list.com
