The bagel's first cousin.Where I grew up, a flat, crisp, onion-topped roll was called an "onion pletzel". In New York, it's called a bialy (or bialie). It's a disk of bagel dough with a slight depression in its center, topped with diced onions and poppy seeds. I also add coarse sea salt. Call it what you will, the result is an enticing flatbread, which takes well to cream cheese. These freeze very well. Bialys are amazingly rustic and chewy and absolutely, as good, if not better, made at home with this recipe than any bakery you can find. Moreover, if you like bagels, you will adore bialys. Maybe ....more so.
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Hi there, fellow home and pro baker and fan of