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    You are in: Home / Recipes / New York Bialy, First Cousin to a Bagel Recipe
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    New York Bialy, First Cousin to a Bagel

    New York Bialy, First Cousin to a Bagel. Photo by Cookgirl

    1/1 Photo of New York Bialy, First Cousin to a Bagel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr 10 mins

    25 mins

    Bergy's Note:

    This is actually native to New York and is really a type of bagel. It's super good!

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    Units: US | Metric


    1. 1
      Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough.
    2. 2
      Knead on floured board or using your dough hook in your mixer.
    3. 3
      By hand knead 8-10 minutes with the dough hook about 6 minutes.
    4. 4
      Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on).
    5. 5
      Let rise until double in size and then punch down.
    6. 6
      Line two baking sheets with parchment paper and sprinkle with the cornmeal.
    7. 7
      Stir together the onions, poppy seed and oil.
    8. 8
      In an other bowl whisk together the egg& 2 tbsp water.
    9. 9
      When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes.
    10. 10
      Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets.
    11. 11
      Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoonful on each).
    12. 12
      Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes).
    13. 13
      Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.

    Ratings & Reviews:

    • on April 07, 2002


      This is a 5 star recipe x3. I just found one major problem--it doesn't make enough--12 is just not enough!!!!!Wow they are fantastic & so very easy to make. The aroma coming from the oven is exactly like the bakery back home!!!!The yeast bread smell mixed with the onion is pure heaven! I will make these over & over & over ......5* and then some

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2002


      I make bagels and my son asked me to try bialys I found many recipes but, this was the 2nd one I tried- the first one was the most horrible THIS IS TO DIE FOR - IT'S EASY AND JUST OUT OF THIS WORLD Even if you do not bake - you can make this and be a star

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2006


      5 Big, Fat, Yeasty Stars for this gem of a recipe! Easy to make-easy directions. Bialys in our house are known as "Better Bagels". Thank you for posting. PS< My friend who helped me prepare these bialys also joined me in toasting a glass of wine to you Dear Bergy for your wonderful recipe! cg ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for New York Bialy, First Cousin to a Bagel

    Serving Size: 1 (1184 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 190.5
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 17.6 mg
    Sodium 590.3 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 1.8 g
    Sugars 2.5 g
    Protein 5.8 g

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