A bialy is a round roll, with a crusty exterior and a chewy interior.  The center of the bialy is indented and filled with minced onions and poppy seeds. It is often compared to a bagel, but truly it is much more than  a bagel.

My love affair with the bialy happened many years ago. It began when my Grandma Fanny married her second husband who lived in Detroit. She moved up there from Danville, Illinois and when visiting would bring us bagels and bialys in loaded brown paper bags that she carried on the airplane. We always ate the bialys first. Kankakee didn’t have anything remotely resembling a deli or a Jewish bakery, so these were always a treat. The truth is though that bialys are still hard to find, and I still consider them a luxury. However in Scottsdale there is a bagel and bialy bakery that bakes bialys of every variety so when we visit my parents, I have become much like my Grandma Fanny and carry loaded brown bags on the plane back to Denver. The big difference is that my bialys are stored in big zip lock bags and no one gives me dirty looks for making the plane smell like onions!

The bialy is a kuchen with a BIG history. It isn’t just a roll. It is a roll from Bialystok Poland. In 1992 Mimi Sheraton, a former food writer from the New York Times wrote, “The Bialy Eaters” that researched the history of the bialy. The book is more than a quest for the real bialy. It is also a journey through history as one learns that during the Holocaust the Jewish residents of Bialystok were reduced from 50,000 residents to 5.  No, that’s not a typo. Makes me think twice every time I bite into a chewy bialy. With that in my mind the bialy becomes a sacred object and one that truly has me saying a blessing before each bite.


So what is the difference between a bagel and a bialy? Of course one is boiled and the other just baked. But the bialy requires more yeast than a bagel which gives it more rise and allows its rim to be slightly soft and puffy. Bialys are also made without sugar so their crusts are not as golden. The other big difference with a bialy is that one has a choice to make. Do you want a beautiful dark, golden roll or a white floury, softer roll? Turns out that the older generation prefers the golden dark roll. I prefer my bialys on the lighter side. I find I usually freeze a bunch and then toast them before using, in which case they become a bit more golden which is one reason I leave mine on the white side when I bake them. The best test is to try both and since this recipe makes about 18 bialys you can see which you prefer. Maybe it is worth thinking about what you will be using them for. As hot warm bread slathered with butter or to slice for making a sandwich? Toasting is a no no to traditionalists, who prefer them warmed in an oven. Usually we use our bialys to hold salmon or turkey or corned beef. Really I just love one to hold scallion cream cheese!

Another thing I can tell you is that a bialy fresh out of the oven tastes totally different than one that has sat for an hour. There is nothing wrong with the one that has sat, and if you want to use it for a sandwich that is the way to go. Straight out of the oven it is bread. And very good, hot crusty bread which tastes best when smeared with butter that melts over its sides!  And calling a bialy a roll is a misnomer. A roll is meant to be sliced whereas a bialy traditionally was bread and served with butter on the top or the bottom-which also meant not destroying the beautiful indentation filled with onions and poppyseeds. Bialys have also changed in size. It was thought they were larger than the ones you find today. That is apparently due to the toaster. Bialys are now made to fit this common appliance so most bialys are now 3-4 inches in diameter.

bialy, scallion cream cheese


When I run out of bialys it should mean that I take a trip to Scottsdale, which doesn’t happen often enough. When I go to Scottsdale I always go to NY Bagels and Bialys on Scottsdale Road. It isn’t a fancy place but it smells great and has awesome breakfasts. However since I don’t find myself there often enough, I have resorted to baking my own bialys. If you are used to working with yeast, you’ll know that yeast is pretty easy to work with. It just is a matter of planning your time around the rising of the dough. The dough can do a slow rise overnight or go through three risings on the day you bake them. Bialys are baked at 450 degrees and if you have a pizza stone, feel free to use it.

The bialy was everyday food to those in Bialystok, Poland but the last time a bialy was baked by a real Bialystokker resident in Bialystok, Poland was in 1941. The bialy has a bittersweet history, but thank goodness, the recipe lives on. For that I am grateful.


And a Few More:
Irresistible Bagel Toast from The View from Great Island
Homemade Bagels from Saving Room for Dessert
Zabar’s Scallion Cream Cheese Spread from Copykat Recipes

Plus More Bagel Stuff: Bialys are hard to find!

Everything BUT the Bagel Scrambled Eggs

Overnight Everything Lox and Bagels Casserole

This overnight bagel bread pudding is perfect for brunch. Topped with lox and all the extras, this everything bagel breakfast is a winner. #overnightbreakfastcasserole #everythingbagel #breakfast

Milk Bar’s Everything Bagel Bombs

Don’t Lose This Recipe:

Please Pin and Share!



Yield: About 18Author: Abbe OdenwalderPrint Recipe


A bialy is a round roll, with a crusty exterior and a chewy interior. The center of the bialy is indented and filled with minced onions and poppy seeds. It is often compared to a bagel, but truly it is much more than a bagel.
prep time: 2 hours  MINScook time: 20 MINStotal time: 2 hours and 20 mins


  • 5-6 cups bread flour
  • 3 c cold water
  • 2 T kosher salt
  • 1 pkg active dry yeast
  • 1 large sweet onion, chopped finely
  • 2 T of coarse toasted bread crumbs, (I used panko)
  • 3 T of fresh poppy seeds (poppy seeds go rancid very quick so smell them first!)


  1. Dissolve yeast into 1/2 c cold water. When dissolved stir in the remaining cold water.
  2. In the bowl of a stand mixer combine 5 c of flour and the salt. Using a dough hook, beat in the  water containing the yeast. Cold water produces a slow rise.
  3. Slowly beat flour and water, gradually adding more flour as necessary. If the mixture is too sticky, add more flour. A little more water if it is too stiff, but err on the side of stickiness!
  4. Raise the mixer speed to medium and beat only until the mixture holds together, but is still sticky. Gather the dough and place in a clean, large ungreased glass or ceramic bowl. Cover loosely with a clean towel and set in a warm, draft free area. (I often preheat my oven to warm. Then I turn it off and place the dough inside while leaving the oven door cracked open.) At this point if you prefer, you can cover your dough with plastic wrap and place the bowl in the fridge overnight. When you remove it, let it come to room temperature and skip to step #6 and do a light knead until dough is smooth and elastic using more flour as necessary.
  5. Let rise for 3 – 3 1/2 hours or until double in volume. Press the dough with your index finger and if the dough springs back into place than it has risen enough.
  6. Now it is time to knead. You can use the dough hook or use your hands. I use the dough hook for about 10 minutes but be careful not to overheat your motor. Now turn the dough onto a floured board and knead by hand for 5 – 10 minutes or until the dough is smooth and elastic. Work in additional flour as needed, but may not be necessary.
  7. Shape back into a ball and place back in mixing bowl and cover loosely with a towel. Let rise again, though this time it should only take about 1 1/2 hours. Again make a depression with your finger to see if the dough springs back.
  8. Now it is time to make your poppy seed onion mixture. Into the minced onions, add 1 T of crumbs and set the mixture aside, loosely covered. After about three hours the mixture should have thickened to the texture of loose wet sand. If it is too liquid, add more crumbs a little bit at a time.
  9. Punch down the risen dough. (This is my favorite part!) Divide into 4 portions and roll each of these between the palms of your hands into ropes that are about 2″ in diameter. From each rope, cut or pinch off  3 or 4 pieces. Roll each gently into a ball with lightly floured hands. When all rolls are formed, cover them with a towel and let rest for 45 minutes.
  10. If you have a pizza stone, now is the time to use it. I have a very dark, heavy square baking sheet so I use that to bake my bialys on. Place the oven shelves in the lower third of the oven and preheat to 450 degrees with your baking sheet inside.
  11. Working with well floured hands, lift each round and slip the index and middle fingers of both hands underneath with both thumbs working on top. Press and lightly stretch the center bottom dough, forming a well, but not a hole, and leaving about 1 1/2″ rim of unpressed dough. Or the alternate method which might be easier, is to use a small jelly glass to flatten the center and twist to spread the dough. Use the sides of your hands and shape the rims of the bialys. (These don’t have to be pretty!)
  12. Add most of the poppy seeds to the onion and put a teaspoonful into each middle. Brush the tops of the bialys with water and sprinkle with a few more poppy seeds.
  13. Now place the bialys about 1″ apart on parchment paper and then place on the preheated baking surface. Bake 15-20 minutes or until the bialys are as golden brown as you want them. If the bottoms are browning too fast, start in the lower third of the oven and after 10 minutes, slide the sheet onto a shelf in the upper third of the oven. This way the onions won’t burn and the bottoms won’t become too crisp.


There are three rising periods totalling about 6 hours with the traditional method. This is inactive time.
Created using The Recipes Generator

.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic;font-size: 15px !important;font-family:Lato, sans-serif !important;}.ingredients,.instructions{line-height:1.7;clear:both;font-size: 15px !important;font-family: ‘Roboto’,’Open Sans’, Lato, sans-serif;}.ingredients *, .instructions * { font-size: inherit !important; font-family: inherit !important; }.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}#recipe .image{width:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{margin-bottom:10px;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}function printDiv(a,printOption){if(printOption === ‘printWithOptions’ || printOption === ‘printWithImage’) {document.querySelector(‘.print-options’).className=’print-options’;}var b=document.getElementById(a);”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}’;if(printOption === ‘printWithImage’) {c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’);}newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}

You Might Also Like

  • Karen (Back Road Journal)
    May 22, 2018 at 4:02 pm

    I’m probably one of the few people how isn’t very crazy about bagels but I really do like bialys. Yours look terrific.

  • Jeff the Chef
    May 17, 2018 at 3:29 am

    I’ve never had one of these! Thanks for the recipe!

  • Mae
    May 10, 2018 at 12:33 am

    You mentioned that Mimi Sheraton book — I keep meaning to read it again. I liked her autobiography too. IT’s impressive that you bake bialis.

    best… mae at

  • mjskit
    April 27, 2018 at 3:00 am

    I love bagels, but I think I might like these even more. Would love to be having one with homemade jam right now.

  • Kelsie | the itsy-bitsy kitchen
    April 26, 2018 at 11:42 pm

    I've never been to that bagel shop but you can bet I'm changing that soon. It's been forever since I had a good bagel, let alone a bialy! And I'm adding bialys to my baking list too 🙂

  • David @ Spiced
    April 26, 2018 at 11:52 am

    I'd never heard of bialys before we moved up here to upstate New York, but now they are commonplace in bagel shops and grocery stores. They've been on my list of things to make for a while now…but I just haven't gotten around to 'em. Maybe I'll finally do that when it gets cold again! Either way, yours sound delicious, and I'm glad you have a local place that makes bialys, too!

  • sophie
    April 26, 2018 at 1:04 am

    Thanks for replying. My other question is whether I can use all-purpose flour? And if the answer is "yes" – is it a 1-to-1 substitution?

    • Abbe Odenwalder
      April 26, 2018 at 2:22 am

      In this case I would use bread flour so that the gluten has a better chance to develop. I am surely not a bread expert but in my case this worked out well.

  • Abbe Odenwalder
    April 25, 2018 at 11:57 pm

    Sophie, according to Google 1 pkg is 7 grams. Hope that helps and thanks for stopping by!

  • sophie
    April 25, 2018 at 11:46 pm

    How many GRAMS is 1 pkg active dry yeast?

  • Liz Berg
    April 25, 2018 at 5:39 pm

    I WANT ONE!! I'm such a bread lover, but though I've heard of bialys, I've never had one!!!

    • Abbe Odenwalder
      April 25, 2018 at 7:32 pm

      Liz, you need to get your hands on one. Or two!

  • Pam
    April 25, 2018 at 4:20 pm

    Woo hoo, love these! I buy my bialys here in a bakery, they're awesome! Now I really want to try making them. Thanks, Abbe!

    • Abbe Odenwalder
      April 25, 2018 at 7:31 pm

      You should try! I wish we had a place to buy them!

  • Kitchen Riffs
    April 25, 2018 at 1:14 pm

    I haven't had a good bialy since I lived in New York! And that was years ago. Love bagels, but a good bialy beats a good bagel any day of the week. Super recipe — now I can get that great bialy flavor at home. 🙂 Thanks!

    • Abbe Odenwalder
      April 25, 2018 at 7:31 pm

      We are in total agreement. Give them a try!

  • mimi rippee
    April 25, 2018 at 12:52 pm

    What a great post! You’ve done them proud. I’ve never had one, so I’ll have to rectify that soon!

    • Abbe Odenwalder
      April 25, 2018 at 4:34 pm

      Thanks Mimi! They are worth it!

  • Tricia Buice
    April 25, 2018 at 12:17 pm

    These have been on my must make list forever! We adore bialys and yours look perfect. Going to try these for sure 🙂

    • Abbe Odenwalder
      April 25, 2018 at 4:33 pm

      Thanks Tricia! And bagels have been on my list forever. I've actually never made them!

  • Angie Schneider
    April 25, 2018 at 5:16 am

    A so much healthier version of bagel! Thanks for sharing, Abbe, and I definitely have learned something new today.

    • Abbe Odenwalder
      April 25, 2018 at 4:33 pm

      Well, I'm not sure about healthier, but I'm glad you learned something new!