Comments on: bialys http://smittenkitchen.com/2009/03/bialys/ Sat, 11 Feb 2012 09:13:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rachel http://smittenkitchen.com/2009/03/bialys/#comment-1500106 Rachel Thu, 19 Jan 2012 07:32:00 +0000 http://smittenkitchen.com/?p=2435#comment-1500106 Deb!! I'm an east coaster who recently moved to the horrible heartland, and there is nary a good bagel or rye loaf to be found. (They sell challah that looks like braided wonderbread called "sweet braided European egg bread." Snort.) Anyway, made these today, added some roasted garlic to the filling and they were fantastic! One of my favorite recipes on your sites. So amazingly good. If I ever have a baby, I'll be making these for his bar mitzvah! Deb!! I’m an east coaster who recently moved to the horrible heartland, and there is nary a good bagel or rye loaf to be found. (They sell challah that looks like braided wonderbread called “sweet braided European egg bread.” Snort.)

Anyway, made these today, added some roasted garlic to the filling and they were fantastic! One of my favorite recipes on your sites. So amazingly good. If I ever have a baby, I’ll be making these for his bar mitzvah!

]]> By: Catherine http://smittenkitchen.com/2009/03/bialys/#comment-1490679 Catherine Tue, 17 Jan 2012 22:40:49 +0000 http://smittenkitchen.com/?p=2435#comment-1490679 I love bialys! And always hated living outside of the NYC area as I could never find anywhere that sold them (nevermind finding a half decent bagel.) My second batch came out great- but I can't seem to get them to brown properly. The first time I made them, desperate for them to brown, I left them in for something like 18 minutes and burnt the bottom. They were a loat cause. This second time I left them in for 14 and they're beautifully shaped with a couple of very small brown spots and browned bottoms with a nice crisp exterior but not the lovely golden brown I'm looking for. Any ideas? I love bialys! And always hated living outside of the NYC area as I could never find anywhere that sold them (nevermind finding a half decent bagel.) My second batch came out great- but I can’t seem to get them to brown properly. The first time I made them, desperate for them to brown, I left them in for something like 18 minutes and burnt the bottom. They were a loat cause. This second time I left them in for 14 and they’re beautifully shaped with a couple of very small brown spots and browned bottoms with a nice crisp exterior but not the lovely golden brown I’m looking for. Any ideas?

]]> By: Ashley Widman http://smittenkitchen.com/2009/03/bialys/#comment-1456942 Ashley Widman Thu, 12 Jan 2012 12:33:20 +0000 http://smittenkitchen.com/?p=2435#comment-1456942 My dad, having worked in manhattan in the late 70s, fantasizes about the fresh from the oven, onion oozing bialys of long ago. Whenever I visit my parents in Arizona, I bring a dozen of the round baked goodness and am always disappointed at their appearance, their freshness...I've tried well about a dozen places (including Kossar's) and have not been satisfied. I decided this year for new years I was going to attempt making them myself and thanks to Smitten Kitchen I made a dozen beautiful, fresh, hot out of the oven bialys for my dad...best present I ever gave. Thanks! (Did the alternate recipe as that's how my dad remembered them...beautiful, recommend trying them this way.) My dad, having worked in manhattan in the late 70s, fantasizes about the fresh from the oven, onion oozing bialys of long ago. Whenever I visit my parents in Arizona, I bring a dozen of the round baked goodness and am always disappointed at their appearance, their freshness…I’ve tried well about a dozen places (including Kossar’s) and have not been satisfied. I decided this year for new years I was going to attempt making them myself and thanks to Smitten Kitchen I made a dozen beautiful, fresh, hot out of the oven bialys for my dad…best present I ever gave. Thanks! (Did the alternate recipe as that’s how my dad remembered them…beautiful, recommend trying them this way.)

]]> By: Gillie http://smittenkitchen.com/2009/03/bialys/#comment-1428916 Gillie Sat, 07 Jan 2012 15:41:39 +0000 http://smittenkitchen.com/?p=2435#comment-1428916 I am so excited to find a recipe for bialys. I left NYC in 1967 and have never had one since. They are the food I miss the most. I always talk about them, but nobody knows what I mean. My husband loves to bake, and after I post my comment, I'm going to show him the recipe and hopefully we'll try it today -- wish us luck. Thank you so much for posting this recipe ! I am so excited to find a recipe for bialys. I left NYC in 1967 and have never had one since. They are the food I miss the most. I always talk about them, but nobody knows what I mean. My husband loves to bake, and after I post my comment, I’m going to show him the recipe and hopefully we’ll try it today — wish us luck. Thank you so much for posting this recipe !

]]> By: Vanessa http://smittenkitchen.com/2009/03/bialys/#comment-1215622 Vanessa Sat, 26 Nov 2011 20:30:19 +0000 http://smittenkitchen.com/?p=2435#comment-1215622 Correction to my above post: I used 1.5 cups of self-rising flour and .5 cup all-purpose flour (to make 2 cups total). So sorry - I was in bialy bliss when I posted earlier. :) Correction to my above post: I used 1.5 cups of self-rising flour and .5 cup all-purpose flour (to make 2 cups total). So sorry – I was in bialy bliss when I posted earlier. :)

]]> By: Vanessa http://smittenkitchen.com/2009/03/bialys/#comment-1215527 Vanessa Sat, 26 Nov 2011 20:03:12 +0000 http://smittenkitchen.com/?p=2435#comment-1215527 I live in the midwest and there are no bialys to be found. After searching online for a place to order from, and finding outrageous shipping fees, I stumbled onto this site. Hooray! Thanks, Deb! I immediately wanted to try the recipe, but sadly, I didn't have the right flour on hand. Having no patience, I decided to try the recipe anyway. I had about 3/4 cup of older self-rising flour and 1/4 cup all-purpose flour an hand. So, I mixed that with the yeast, (kosher) salt, and water. The dough rose a bit less than I expected, but it was the right texture - stretchy and not sticky. I shaped it and followed the remaining directions for the second rise. After that rise, as suggested, I did make a small slit in the well. After filling the uncooked bialys with the onion mixture, I lightly pressed them on a paper plate dusted with corn meal. Yes, corn meal. I am in the Midwest after all. Corn products are big here. :) I used my heated pizza stone for baking, and corn meal keeps things from sticking to the pizza stone, so I never use the stone without corn meal. I decided not to use the egg wash. My oven heat varies, so it took about 15 minutes for the bialys to bake. I checked them often during baking, though, just to be on the safe side. They rose around the edges a bit, but not in the middle. And... I just had my my first warm bite. Wow! They are so similar to the bialys I remember from when I lived in Illinois and Florida years ago. The crust has a crunch to it and the bread part is perfectly chewy. The texture is dense, more than a bagel, but less than pizza crust. I'll cut back on the salt next time, but other than that -- a great result for having the wrong flour! I live in the midwest and there are no bialys to be found. After searching online for a place to order from, and finding outrageous shipping fees, I stumbled onto this site. Hooray! Thanks, Deb! I immediately wanted to try the recipe, but sadly, I didn’t have the right flour on hand. Having no patience, I decided to try the recipe anyway. I had about 3/4 cup of older self-rising flour and 1/4 cup all-purpose flour an hand. So, I mixed that with the yeast, (kosher) salt, and water. The dough rose a bit less than I expected, but it was the right texture – stretchy and not sticky. I shaped it and followed the remaining directions for the second rise. After that rise, as suggested, I did make a small slit in the well. After filling the uncooked bialys with the onion mixture, I lightly pressed them on a paper plate dusted with corn meal. Yes, corn meal. I am in the Midwest after all. Corn products are big here. :) I used my heated pizza stone for baking, and corn meal keeps things from sticking to the pizza stone, so I never use the stone without corn meal. I decided not to use the egg wash. My oven heat varies, so it took about 15 minutes for the bialys to bake. I checked them often during baking, though, just to be on the safe side. They rose around the edges a bit, but not in the middle. And… I just had my my first warm bite. Wow! They are so similar to the bialys I remember from when I lived in Illinois and Florida years ago. The crust has a crunch to it and the bread part is perfectly chewy. The texture is dense, more than a bagel, but less than pizza crust. I’ll cut back on the salt next time, but other than that — a great result for having the wrong flour!

]]> By: Mali http://smittenkitchen.com/2009/03/bialys/#comment-1131171 Mali Sun, 13 Nov 2011 00:42:47 +0000 http://smittenkitchen.com/?p=2435#comment-1131171 If you're ever in Austin looking for bialy, Sweetish Hill Bakery makes great ones! The garlic topped ones are especially tasty! If you’re ever in Austin looking for bialy, Sweetish Hill Bakery makes great ones! The garlic topped ones are especially tasty!

]]> By: Bill http://smittenkitchen.com/2009/03/bialys/#comment-1060746 Bill Fri, 04 Nov 2011 01:57:50 +0000 http://smittenkitchen.com/?p=2435#comment-1060746 Hilla, you can get biayls in Houston at New York Bagel Shop, Kenny's Deli and other places. (You didn't look did you?) Hilla, you can get biayls in Houston at New York Bagel Shop, Kenny’s Deli and other places. (You didn’t look did you?)

]]> By: stephen http://smittenkitchen.com/2009/03/bialys/#comment-1046060 stephen Mon, 31 Oct 2011 03:07:10 +0000 http://smittenkitchen.com/?p=2435#comment-1046060 I like bialys alot especially when they are fresh. I like them with egg omelletes or tuna fish or egg salad inside. I think it is good to toast them sliced and also add smart balance. I like bialys alot especially when they are fresh. I like them with egg omelletes or tuna fish or egg salad inside. I think it is good to toast them sliced and also add smart balance.

]]> By: Rachel http://smittenkitchen.com/2009/03/bialys/#comment-976733 Rachel Thu, 06 Oct 2011 21:50:38 +0000 http://smittenkitchen.com/?p=2435#comment-976733 Just to jump in on the kolache conversation....I have just discovered them and their amazing deliciousness! I came to your site to see if you had a recipe for them and this is "hit" I got. I am dying to find a really good recipe for them as they are amazing! Just to jump in on the kolache conversation….I have just discovered them and their amazing deliciousness! I came to your site to see if you had a recipe for them and this is “hit” I got. I am dying to find a really good recipe for them as they are amazing!

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