Bialys - New York City Style Bagel-Shaped Polish Buns - Food Wishes
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- Опубліковано 18 вер 2024
- If you like bagels, you're probably going to love these bialys. They're not as heavy and dense as bagels, and have a savory filling that when combined with the chewy, light dough is absolutely magical! I might only be 25% Polish but my take on bialys was 100% amazing. Enjoy!
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To my confused Polish friends, these buns apparently originated in Bialystok Poland and were brought to NYC by Jewish immigrants, where alongside bagels became a very popular baked good. I'm guessing they are now more popular there than in Poland these days, but maybe we can change that. I should probably change it to "New York Style". :)
I'm from Poland and never heard of something like this but to me it looks like Polish "cebularze" (cebularz) that are popular here.
Always Thanks､Chef John!! 🙂🙂😎😎
Bulgarian here (another slav country). We have the exact same thing! It is called "Kemerki" here. I guess cuisine just finds its ways.
It seems that it was popular some time ago ( before war ) but it was overtaken in popularity by " cebularz " which is very similar and also has origins in jewish cousine. You can try making it, it's almost like a pizza and you can buy it in every city in Poland.
Never mind Chef John, we love and worship you anyways 😉
When I was young, my mother would bring these home from a bakery in Portland whenever I was sick. I greatly miss that warm, savory bread, so I’ll need to attempt making these.
Love how Chef John doesn't edit out his mistakes. Proves to us mere mortals that we can do these recipes.
Been watching Sopranos lately, and really hankering for a good bialy. Chef John to the rescue! Fuhgeddaboutit.
That’s where I heard of it as well.
I’m from NYC and ABSOLUTELY loved eating bialys toasted with butter from the corner coffee truck 🤤 😋
Im Polish and never heard of it 😂 But I'm from the south of Poland 😊 We learn something new every day 😁
A lot of stuff in the US is from polish immigrants who use what they have here. Often they're offshoots of other things
@@mgray999What I noticed a lot of tasty dishes in US are originated in different countries but changed cause no specific ingredients 😊 We can be thankful now for this variety 😁
To są cebularze chyba
Im pretty sure in polish these are called "cebularze"
@@koondziorekrulz Cebularz is very similar thing but it's made like pizza: flat round shaped dough with raw or cooked just for few seconds in water onions and poppy seeds on top and it's from Lublin area not Białystok like białys.
It’s so interesting! I’m from Poland and I’ve never heard of them. We have cebularze tho, which conceptually are pretty much the same, but they are as flat as pizza and have more onion. It’s fascinating to learn about polish heritage in the states
dokładnie to samo pomyślałam - płaski cebularz! aż musiałam poszukać, co to ten białyś...
That would be because bialys are actually JEWISH more than Polish.
@@alaras It`s very likely because Poland had huge Jewish community before WW2 (up to 10% of polish population was Jewish in 20s-30s). For eg. bagels come from Poland, but they originated in Jewish district of Cracow known as "Kazimierz". So there is probably way more things in our cousine that are of Jewish origin and many people don`t know that.
@@Ttlreess np. Rosół:)
That is almost WORD for WORD what I was about to write in a comment :D Yes, like cebularze, only they are flatter and have the filling spread out like pizza filling. BTW "cebularz" pretty much translates to "onioner" :D
Made these this morning and they were lighter than a bagel, but still had some chew which I loved. Instead of the onion mixture I used jar jalapenos slices cut in to smaller pieces and sprinkled the entire bagel with jalapeno juice (instead of water) and then covered them with sharp cheddar cheese - they were awesome. thanks for the recipe.
I think I want to make what you did!
That sounds incredible!
Well, for more ideas, I'll paste in my versions of them: I just made a half and half, tomato/basil, and other half, chive/parsley/roasted garlic. I added a tad of the garlic to tomato/basil, but just as an undertone, and added extra olive oil to both, so I could spread a bit around the edges. I almost forgot the bread crumbs (that I got hubs to pestle crush special, so I sprinkled them on top at the end (I'll add them to mixture next time though). OMG, these will be a staple, for sure. The much extra labour of cinnamon buns is going to morph into cinnamon/walnut bialys next time, swapping butter for olive oil.
For the record, the tomato/basil was far and away my favourite. A bit like bruschetta, though that darn well reminds me. In the winter, when I don't have all the fresh garden stuff I added today, I'll do a bruschetta version. Which is heated olive oil, add minced garlic, take off heat and add Italian seasoning, salt, extra basil, diced tomato and green onion. Top on lightly buttered french bread (so the mix doesn't make the bread soggy) and bake (a few dabs of goat cheese is the piece de resistance).
Chef John! I just made your french baguette recipe, literally 10 minutes ago my bread came out of the oven! Since I have made your original baguette recipe over a several dozen times, instead of AP flour, this time, I substituted with a mixture some rye, red wheat, white wheat and bread flour. I still used the same flour:water:salt:yeast ratios by weight from your recipe. It turned out fluffy on the inside and crispy on the outside. Thank you!
Yummy! This looks great!
I have a Polish neighbor who lives across the street who just loves all foods Polish. The last thing I made for her was fresh Kielbasa. Before that, fresh hand made pierogies and cabbage rolls.
Now I have a new Polish treat to make for her.
Florida has a new source for a very sunny days, yummy Polish Bialys! Shine on chef John!!
Great! I'm moving next door to you!!!
🎶And as always… enjoy! 🎵
Thank you, Chef John! 👩🏻🍳
Nothing like New York Bialys….. and with cream cheese and Jersey tomatoes they make a meal for Kings! Yum
Chef!!! Boy does this bring back memories. Every Sunday , in the 70s, my dad use to take us to Delancey Street on the lower east side of Manhattan. We’d get knishes from Katz, He’d pickup Bialys, Smoked Sable, Belly Lox and cream cheese. It’s been decades since I had a bialy… till I made your recipe. Spot on, Chef. Oh the memories. Thank you. Now to find some authentic smoked sable under 70.00/lb. 😱
I was introduced to bialys through marriage back in the 80's. My dear husband shared them on one of our early dates in Florida. Since then I have enjoyed and loved their unique and delicious flavor. Years later and living in the west now, we don't even get advertisements of bialys. A few days ago as we celebrated our 36th wedding anniversary, we remembered those yummy bialys. This took us to search for a good recipe and FOUND IT! I just tasted my first batch of -for sure a thousand more to come- bialys. Thank you SO much for sharing this 💎 deli gem! -Rebeca
I plan to binge watch The Sopranos and have always wondered what a Bialy tastes like. Now I will know.
Thanks, Chef J
Fabulous recipe. I have tried to make these previously using somebody else's recipe and that time they turned out more like bagel dough. Your recipe is better. More flavor, lighter, irregular holes, no over-dosing with yeast. I tweaked your filling with some fresh ground black pepper and two chopped garlic with the onion mix, a few chilli flakes as sprinkles along with 'everything seasoning' plus some dill seed. Over the top? Divine. Addictive. Thank you Chef John, you are the maestro - nobody needs any other bialys recipe.
Oh, you are a God send! I have missed these for decades! Such a great change-up from bagels, or a buttered roll. I am going to give these a whirl. Thank you
I can’t wait to try this recipe! I lived in NYC for 20 years and near Philadelphia before that - Eastern European Jewish ancestry - and have always been a big bialy fan. Now I live in California and can’t get my hands on ‘em. I’m excited… this could be life changing!
These are going to be life changing alright - in saving me a lot of work. I just made a half and half, tomato/basil, and other half, chive/parsley/roasted garlic. I added a tad of the garlic to tomato/basil, but just as an undertone, and added extra olive oil to both, so I could spread a bit around the edges. I almost forgot the bread crumbs (that I got hubs to pestle crush special, so I sprinkled them on top at the end (I'll add them to mixture next time though). OMG, these will be a staple, for sure. The much extra labour of cinnamon buns is going to morph into cinnamon/walnut bialys next time, swapping butter for olive oil.
The results are in… these bialys ARE life changing! So easy and delicious. Toasted, spread a little butter on it… yowza! And what an incredible breakfast sammich they make. By the way, tho onion and poppy is the traditional filling, I’m not into poppy so I replaced it with cumin seed. I’m in heaven!
chef john is one of the most wholesome people on the internet
And, such a funny and fantastic teacher! 🙌🏼
He's an "overfiller from way back, but when he had these, he was totally satisfied". He throws in those off colour jokes all the time.
60 years ago, I used to get bialys on the Lower East Side of New York, made in a bakery overnight once a week, on 14th Street over by the East River. The shapes were wider and flatter than what you're showing. Allowing more of the onion filling to be exposed ensured the onion mixture never made the bread soggy.
I know the place - it was near Stuyvesant Town
That's how the local bakeries all do it.
As an another upstate New Yorker, you've been living too long on the left coast. Listen to Heather Quinn or stick to spiedies.
Yes! I used to get them toasted with butter from a place on Christopher Street. I miss them so much!
That's what I'm familiar with. The flatter more oniony topped variety.
I made these yesterday! I needed to add an additional 1/4 cup water. These were great! I need to flatten and stretch these more. I grew up in the 60's-90's eating Kossar's on Grand Street in Manhattan. I will make these again! I will try different fillings as well. The onion poppy filling was delicious! Thank you for this recipe!
I had to add another quarter cup or so too. I thought it might have been because I used ap flour, but I guess not. He's in California, which I heard is much more humid, so that might be it. Ontario gets very humid, but it was only 23 celcius or so, and dryer. I still have garden herbs and tomatoes, so did half w/ tomato/basil, and the other half, roast garlic w/ chives and parsley.
@@saintejeannedarc9460 I am in California as well. All flours are different dependent on weather...storage etal. I suppose. I made a second batch the next day. I used a "Bagel everything seasoning" instead of making a filling. So much easier. I also included herbs...oregano, thyme and crushed rosemary in the dough. Delishes!
@@winane I'll try an everything bagel topping sometime too. I was going to make bagels, but they are a lot fussier w/ more steps. someone had a great idea that these would make good burger buns. I'll make a plain batch for hotdogs and hamburgers as well. I think the texture is well suited. Dipping them in olive oil and balsamic would be super easy and always delicious w/ most any good fresh bread.
@@saintejeannedarc9460 OMG!! I did that with my last batch! I made them thinner and left the hole out! I used them to dip my hummus with! I made a grilled cheese with a couple. When they came out of the oven I was sad because they felt like crackers!! But they softened up overnight. I put them in a Ziploc after they cooled. And toasted them up before eating again.
Oh yeah! Chef John prepares some Slav food! Real joy to see that!
His borscht recipe isn't bad either.
@@castiglione3024 i know
I love you man thank you for posting
This is what I am here for. Love the cultural food items. Like when you did shakshuka.
"Cultural food items"
Do you know what "culture" means? 😂
Holy moly, this is my new favourite bread. I still have fresh garden tomatoes and herbs, so I did half roasted garlic and herb (chives/parsley), and the other half w/ tomato and basil. I juiced the tomatoes w/ salt in a strainer first, bumped up the olive oil for both batches. I added just a bit of roast garlic for an undertone, to the tomato/basil batch. Tomato basil was my favourite. Hubs is out for a bulk barn haul, so I'll try the traditional onion/poppyseed next batch. The traditional filling is good for winter, when it's easy to have seeds and onions, but the garden is under several feet of snow, up here in Canada.
I discovered bialys in a frozen food section of a huge grocery store in Tennessee. Instantly hooked.
I want to try these with some jalapeno bacon jam, or some roasted red pepper filling.
I've made this recipe twice in the last month, and both times, the end product was beyond delicious. I live alone so my neighbors are happy when I bake and share, but are the absolute happiest when I bake these. Bravo, Chef John. I haven't had made one of your recipes that hasn't been a crowd pleaser.
Polish here - never heard about those but still love you Chef John
@Mr. Cool It's Jewish.
love bialy bread. Thank you for sharing this wonderful recipe.
Most of the time I just turn on these videos and have Chef John speak words into my ears
why would someone downvote Chef John before any likes? Jesus people...
They hate themselves…
When I lived on the Upper West Side of Manhattan in the mid to late ‘80s, I always bought H&H bagels and bialys, made fresh all day long, but now closed down. Their bagels were fantastic, but I liked the bialys even better. Haven’t had one in decades. Can’t wait to try this recipe. Thanks Chef John!
I’ve been following this channel for years and this is the first recipe I’ve attempted. Superb! So crusty and airy, almost sourdough like. This really up my bread game. Thanks chef John!
I AM 100% IN LOVE WITH YOUR RECIPES…..EVERY ONE I HAVE MADE WAS EASY AND WONDERFUL…..
When visiting my Jewish aunt on Long Island (many years ago), I remember her love of bialystok from the local bakery
I just made a batch of these this morning, according to Chef John's recipe. Absolutely delicious 😋.
Dear chef John :) Can I recommend my favorite dish? It is Rolada Śląska (Silesian Roulade). It is beef cutlet rolled with onion, pickle, sausage and bacon. Yummmy! Or...Faworki/Chrust...also known in other European countries but named differently 😊 Bon appetit! Smacznego!😍
This is a very authentic recipe and the results is exactly like you would find in an old world style Bagel Bialy bakery in NYC. Great job Chef John.
They are so good with egg n Canadian bacon. A true favorite.
Hello from Bermuda 🇧🇲. Chef John you are best, thanks for your easy step by step recipes. I’m going to try this
I love this recipe. So simple and no kneading! The dough/bread looks like it can be used for lots of things, like pizza dough. Can't wait to try it! Thanks!
So fun and easy to make! They came out perfectly! Crunchy outside and chewy inside. I’l be making them regularly. Thanks Chef John for your channel and generous sharing of your recipes!
I’m making those 💕
My husband is 100 percent Polish and I’m 100 percent Mexican. Makes for a lively kitchen 💕🥳
I have been waiting YEARS for Chef john to make these. Thank you!
Tony Soprano's favorite! He eats bialys often over the course of the series.
This looks absolutely delicious! I’m going to go make this right after watching this video! Thank you for another wonderful recipe!
Oh thank you, Chef John. I have missed these so much and I never thought about making them.
These bagels look so soft and chewy! 😍😍
They’re not bagels. A bialy is a whole different animal.
I used to live next to a bialy bakery in nyc and the smell was divine. My mom made some of these using this tutorial (plus her own little tweaks) and they were even better than any I ever had. BONUS: they freeze well so you can save some for another time. 🥰
I lived in Poland until 9 years of age. We still somewhat maintain our Polish cooking traditions(well my mom and I do anyhow). I have to say, I've never heard of these!!I must try them. They look delicious. And very easy. Thanks chef John!
THANKS
Wegmans used to make breakfast bialys stuffed with egg and bacon and covered with cheese. They were so damn good.
Ummm, I'm not the most observant Jew in the room even if the only other one is Saul of Tarsus, but that just seems wrong.
@@toddellner5283 Yeah, I know. Bacon?
@@lilivonshtup3808 eight's my limit for schnitzengrubben....
Im so glad you stated to spray with whole water and not that ickey skim water.🤪
im from poland and i have never heard of those
me too
Goes to show how little we know about out Jewish heritage.
Thank you Chef John for not telling people to use a calculator to divide by 8
Dude, I love you! I can rarely get through one of your posts without shedding a couple tears of joy - and getting all drooly. Thanks for demystifying my food wishes!
There is no one like you Chef John ! What a national treasure. Thank you for teaching me so much and now how to make the Bialy ! "You are after all, the Buddy Holly of your Bialy" Classic !
Love ❤️ Polish food
These look easy and hey..vegan too
Definitely trying these this weekend!!!
Thanks chef 👨🍳
I've tried a few bialy recipes on the internet and this is by far the easiest and is so delicious!! Thank you for making your recipes so approachable!!
I bet these would be amazing as burger buns.
That's a terrific idea. I wanted to find a good bread recipe for burger and hotdog buns, and these would be great.
I've been eating these since I was a toddler they were my teething ring and they remain my favorite breakfast of all time. They are getting hard to find now most people have never even heard of them! I used to make four dozen at a time for my freezer when I lived outside of New York city. You can barely find them in New York anymore. Thanks for this video and for raising bialy awareness ☺️
I've been waiting for this episode!!😍
Hi, if you like cooking, feel free to check out my recipes
'"I'm an over-filler from way back"... Always a giggle.
Chef John, I could listen to your voice as I fall asleep. I just might actually and dream of food. 😋
These look AMAZING! I grew up in NY and we ate Bialys every Sunday morning. Definitely trying this recipe!
Wow !!!
thank you for the recipe.
You truly make it look easy.
Need to give it a try.
Great recipe Chef John! I'm going to make some of these tonight to take in to work this week for lunch. I LOVE New York bagels so I can't wait to give this recipe a go 🗽
Oh that has to be sooo good!!!
I really missed my bialys when I left NY. Thank you for this recipe.
OMG!!! I am such a bialy fan. I can't wait to make these. I will have to leave out the poppy seeds for hubby though. Thank you Chef John. I don't think I would attempt these if it weren't for your easy to follow lesson.
Awesome as always. Thanks for sharing!
Just tried it and these came out amazing! Love your recipes chef John
Love ya, chef
I have a recipe adapted from Kosar's, the King of Bialys. It uses King Arthur's very high gluten flour (Sir Lancelot). The bialys come out super chewy and a bit flatter than your's
Yes, do share
Aah, that's what's different about Chef John's Bialy version, the softer texture than the NY bagels.
was that a good thing or you were disappointed?
@@keysersoze2352, I don't know if Chef John or his overlords will allow that. I recently moved so my cookbooks are in boxes. What I know is that they use an alkaline bath like bagels. The dough is kneaded in a food processor that has to be stopped and cooled down every 5 minutes.
Someone just told me that the recipe is on the King Arthur web site.
Just made them today. Outstanding.
Did add granulated garlic on top.
Brilliant. Don't understand bagels, what's with the hole...but these! Great
Dear Chef John,
I love you!
💖
Looks so easy, I will try to make these.
Oh man... my mouth is watering John... can’t wait 😊
Best recipe yet! We loved the airy texture. Would suggest that people don't start the dough the night before and plan on having the baked products for breakfast. I started my batch from the risen dough at about 7:30 this morning and we didn't eat them until about 9:45. My wish would be to learn how to bake them so the center didn't rise along with the sides. I've sliced the remaining 6 almost through and put them (cooled) into a freezer bag to be defrosted for 40 seconds at 30% power and then crisped up in my toaster for just a very short time.
I don't see how the dough could be anywhere near ready in only a few hours. There's a fraction of the yeast that would normally go into a bread this airy. It needs the overnight gluten development to get the complex flavour and texture, and also to produce wild yeast w/ time, air and fermentation. Otherwise you have to use more yeast and do a lot of kneading to get that kind of cultivation, but you still won't have the same flavour.
@@saintejeannedarc9460 If you try the recipe you will be surprised. I didn't see how only 1/2 tsp. of yeast would work either. When you cut the bagel you will see lots of air holes. I've made other bialies with traditional methods that took hours with repeating proofing, and also made the dough using my breadmaker, with which they came out like bricks.
@@saintejeannedarc9460 Should add that I used Fleischmann's Bread Machine Yeast, which is also labelled "instant", which I keep in my freezer. It did warm up before I put it into the batter.
These look so good
You are the Georg Wilhelm Friedrich Hegel of your Polish Bagel.
Philosophy reference, I like it.
I’ve had a couple of poorly made bialys, but I’ve never had a really good one. They’re hard to find in New England. I’m 100% sure I’d love a well made one, and I’ve been craving one for years. I’m looking forward to making this recipe.
Woop! Polish dishes for the win! I want faworki next!
Thanks John
Great easy recipe that turned out great!
I love Bialys and will have to make these because I now live in California and they are no where to be found. I tried ordering these online from New York bakeries but all I got were heavy dense bagels in the form of a Bialy. These here that you made look like the real deal. Thanks!
I like mine halved and toasted and butter, yummy.
i love these John, take care, will try this weekend
After all, you are the Attila The Hun, of how you make your Polish shaped bun.
2 1 2 1 2 aka 3 2 3 in the other direction. They look delicious!
We love you, Chef John.
Greetings from Białystok, where this dish originates!
Loved these!!!
I’m making these, starting my dough tonight. Thanks, Chef!
Did you make them yet? I just made mine today. Using my garden, I did half tomato/basil and half w/ roast garlic, chives and parsley. Adding a touch of that garlic for the tomato basil and using another tablespoon or two of olive oil in each filling, so I could baste the edges w/ the extra oil. It made it's way under the bialys and just dredged them in deliciousness and flavour. My hubs eyes popped out when he saw them.
Love bagels, so am gonna definitely fall in love with this beauty💖♥️
Just ordered some from Kossars in NYC and now looking to make my own.
So beautiful looking and delicious bagels 🥯, thank you chef John you make our food wishes come true always 😊😊
Just letting you know that you are in my dash cam video of a car accident lol I'm always listening to you