Bialys are 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 and sometimes a hint of fresh rosemary. Bialys are amazingly rustic, chewy and absolutely, as good, if not better, made at home than any bakery you can find. If you like bagels, you will adore bialys.Stock up on cream cheese now!
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Hi there, fellow home and pro baker and fan of great recipes….