Comments on: bialys

By: chairwoman

chairwoman — Sat, 21 Apr 2012 21:37:04 +0000

All the Jewish bakeries in London make them but we call them Platzels. They come in 2 varieties, Tzibbileh (onion, Yiddish), and plain.

Both delicious. Better than Biegels (or Bagels as you call them).

By: deb

deb — Tue, 17 Apr 2012 00:53:01 +0000

It’s from New York Magazine. I didn’t have any trouble; are they running a bum ad perhaps? (I go there all the time, no problems.)

By: jessica

jessica — Tue, 17 Apr 2012 00:24:27 +0000

might want to take down the “times have changed” link. it gave me a virus.

By: Tom

Tom — Wed, 11 Apr 2012 19:09:10 +0000

I was born in the Bronx, later raised in NJ; and now live in the mountains of NC (go figure?!) When I was growing up in the Bronx in the early ’60’s there was a bialy bakery on Jerome Ave, just south of Gun Hill Rd, that I used to buy bialys at for a few cents each! (those were the days!) Recently, I have tried my hand at making bagels, which maybe due to our great mountain well water, came out GREAT! I am now going to try my hand at bialys, and this web posting and associated comments were also great! Thanks!

By: deb

deb — Mon, 13 Feb 2012 18:09:15 +0000

Hi Mae — It is so nice to hear from you!

By: Mae

Mae — Mon, 13 Feb 2012 03:44:47 +0000

I know it’s a bit weird that I’m commenting on such an old post, but I’ve been going through all the posts on this blog – love it! – because if boredom/insomnia, and this recipe caught my eye. Why? Because it mentions my city, and rarely do foreigners ever know it. Born and raised Bialystok girl here. I teared up while reading this recipe because, well, I’m abroad in Italy, have been for a few months now and I’m feeling insanely homesick, especially after reading this. I ate these when I was a kid and I truly forgot about them, we only gave generic buns with onions in stores now. Now I’m just thinking about making these to ease the time until I get back home to my family. Thank you so much for this recipe, really brought a smile to my face (and a tear to my eye)!

By: Rachel

Rachel — Thu, 19 Jan 2012 07:32:00 +0000

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

Catherine — Tue, 17 Jan 2012 22:40:49 +0000

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

Ashley Widman — Thu, 12 Jan 2012 12:33:20 +0000

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

Gillie — Sat, 07 Jan 2012 15:41:39 +0000

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 !