Comments on: bialys

By: victoria

victoria — Sun, 07 Mar 2010 20:54:02 +0000

OOOOOOOOOOmigod these are so good, I’m eating one right now. My Dad will be so thrilled – he grew up in the Bronx where these used to be readily available. Uh…that is…if I don’t eat them all before he gets his hands on one.

By: Kasia

Kasia — Mon, 01 Mar 2010 21:05:42 +0000

Hi there! i’m suprised to see my homecity special bialys recipe in here. You say that is popular in NY? That’s like insane. But, people, it’s rediculous to say, that to taste the real bialys you have to go to NY.
You should come for REAL ones to Bia?ystok, try the ones in tiny restaurant in historic city hall.
You should know also that ESPERANTO was created here.
Take care !

By: Jayne Crayton

Jayne Crayton — Mon, 28 Dec 2009 14:25:17 +0000

As a displaced New Yorker and an ethnic minority of about one I was resigned to never having another fresh bialy (my favorite). Now, with this recipe, I can have them whenever. Thanks so much for sharing this great recipe.

By: Jeanne

Jeanne — Sun, 06 Dec 2009 22:31:35 +0000

Itching to make these tonight as it’s cold outside and I’m craving warmth. Think I’ll start carmelizing the onions right now!

By: Marcela

Marcela — Sun, 11 Oct 2009 05:42:51 +0000

I’m really excited to try this. Among Argentinean Jews we call them “Pletzalech” and we eat the with mayo, smoked beef brisket and sliced pickles. If you make the bialys small, these little sandwiches can be great finger food.

By: Marushka

Marushka — Thu, 07 May 2009 22:55:51 +0000

Omg Deb! I’m actually from Bialystok, where these originated, yet I never heard of them… must make them :)

By: Rachel

Rachel — Sun, 19 Apr 2009 21:35:23 +0000

Love your site, and your recipes.. but, uhm… gosh, there IS a world outside of NYC?! Yes, in fact bialys *are* well known outside of NYC. Especially in Chicago – given the vast Jewish population here. Some of the best Jewish deli’s outside of NYC are here. (Skokie anyone?) I grew up on onion bialys, and they were always my favorite choice.. I just always wished I could get more of that onion center, that I had to ration out so carefully for each bite. This post is nice encouragement to now make my own. Keep up the great work… and don’t forget about the rest of us out in the land-beyond-NYC.

By: Jeanmarie

Jeanmarie — Sat, 18 Apr 2009 21:35:39 +0000

Eastern Europe – that’s the birthplace of all these wonderful breads. I recall my grandmother making bialy’s, pierogis, (nothing like the fresh one) beet soup iwth sour cream, and potatoe pancakes and kasha. There is no way they are as good unless the come from raw grated, small grate, potatoes.

Most of all is the dark rye bread. As a child we would go a distance to the only place that made is authentically. I believe the bread had to rise in wooden kegs. Not sure what they were, the kegs, I seem to reacall they had been previously use.

By: Erin

Erin — Tue, 14 Apr 2009 02:42:42 +0000

There are a lot of Jewish people on the north side of Chicago, and I first encountered Bialys when we moved here. I haven’t tried one yet, but being the bagel addict I am, I think I need to!

By: Jennifer from stuffgirlswant.com

Jennifer from stuffgirlswant.com — Fri, 10 Apr 2009 21:04:27 +0000

These look absolutely scrumptious! I think I need to go buy the ingredients now so I can make them today! I have tried to make bagels and they turn out alright. These look easier.