As a westerner just moved to New York I "discovered" this strange kind of "bagel" in the local bakery and bought a couple to try. I was obsessed! It became my ritual to come home from work, have a toasted bialy with a smear of cream cheese and a cup of coffee. Then I would take the pooch and go to the dog park and come home for a late dinner. Thirteen years ago I moved to Alaska, and every so often start dreaming of a bialy, but couldn't find a recipe that explain the techniques like this video does. Grateful to have found it. Mouth is watering and bialys ate still 24 hours away. 😋
Great videos ... so much so I used Mark's 1st video on bagels to start my own bagel bakery here in Puerto Vallarta Mexico ... Vallarta Bagel world in facebook I get only RAVED reviews ... Now I will be making the Bialy's for this weekend ... many regular customers are looking forward to these ... Thanks again Chef.
Great Video. I moved from NY to Arizona and have not gotten a good bialy. Well after a few failed attempts I made them the right way and they are great. Thank you so much for bringing NY back to me.
Tried this recipe yesterday. I used a mixture of bread and high gluten flour. Also put in the warm water a tablespoon of malt barley syrup. Saturday made the sponge and Sunday afternoon made the final dough and shaped them and put them in the oven. They came out so delicious. Been experimenting with different Bialy recipes throughout the years, but this RECIPE IS THE BEST! OH MY GOD!!!. Mark thanks so much for this video, I really appreciate it. Another secret that I do is I work in NYC and live in New Jersey. I bring NYC water home to jersey to make my bagels and bialys. the best!!!!! Also made my bialys 4 ounces instead of 3. Thanks again
I made these today. They are incredibly delicious. I can put as much onions as I can possibly want. I used King Arthur's bread flour. I used kosher salt but after tasting the dough realized I needed more salt so added an extra 1/2 teaspoon of salt. Baked them on an oiled parchment paper for 12 minutes and it came out perfectly. But 3 mins. Into it when I saw it puff up a bit I used a spoon to press the center back down so my onions wouldn't spill out and so it can retain that middle flat center. So delicious hot out of the oven. Had another half 6 hours later and it was not as crunchy but got a bit softer and chewier but still tasted great even though I prefer it right out of the oven. Only made 6 and kept the dough refrigerated and will make them fresh when needed.
OMG, the last remark "don't talk with your mouth full!" brought me home! HAHAHA! I miss home! I miss NYC and those bialys on a Sunday morning filled with cream cheese and a cup of regular coffee (only in NYC people know what a regular coffee is supposed to mean) made the day that much better! Thank you Chef! I don't know what it took me this long to make my own bialys but the first batch came out insanely good! Thank you again!
My great grandparents were from Bialystok, Poland--where the Bialy was born! When we moved to LA from NYC, we found a bakery on Pico that only sold Bialies! They were good! Then it closed, so I will have to make my own.
i learned a lot, thank you. my bialys were, like yours, not as airy as i remember. also - notwithstanding your experienced demeanor, i loaded mine up with onions like you did and they didn't cook down at all - not only do i suspect that the bialys you removed from the oven were different or that you removed the onions before showing, but you're new to this recipe as well, there's no way you wouldn't have known! next time i'll cook down the onions first and i'm not sure hot to correct to make a larger crumb, perhaps a bit more water? anyway, definitely a start, and thank you for the lovely video.
Some great tips. Used to be able to get packaged bialys when I lived in NYC, never made it to Kossar's bialy bakery on the Lower East Side. But bialys offer a very different taste from NY bagels. I almost prefer them sometimes and they are much easier to make at home.
Well the Bialy's were a huge success. I make them larger (120 grams) and they puff up more but they have a great texture and taste. Thank you Chef Mark
Those look great! I think I will give it a try. When I was a kid many, many, many years ago we use to go to Jersey from Ohio, visit the relatives and buy onion rolls. They now carry them in Ohio at the groceries but they are garbage.
Mine just went into the over! I used a sourdough organic starter! I also Challots, Sourdough Boules, and Sourdough Baguettes! All Sourdough! Like Challah, bread from the earth meant to have!
Upon moving out of NY I realized that outside of NY people had never heard of bialys. After leaving church on Sunday mornings we'd stop at a Jewish bakery and pick up bagels and bialys for breakfast, and if we were good my father might get some jelly donuts too. I did once see something they called bialys in a bakery in Florida but they didn't look like anything called bialys that I'd ever seen...bialys are not supposed to puff up like a kaiser roll.
Thanks for the great video! I made the starter earlier (for tomorrow), and the video doesn't state if you're using bread flour, or ap, but every recipe I could find said bread.. which type was used in the video?
Get a scale - you have to be accurate. They're cheap and really very easy to read. You just press the screen and choose between grams and ounces. Metric cooking is actually much easier.
Trust me, get a cheap scale and weigh your ingredients, you'll be glad you did. Baking is a science and requires following a formula. I used to measure in cups and all I could make was 'brick', now I weigh everything and I make 'bread'! :)
As a westerner just moved to New York I "discovered" this strange kind of "bagel" in the local bakery and bought a couple to try. I was obsessed! It became my ritual to come home from work, have a toasted bialy with a smear of cream cheese and a cup of coffee. Then I would take the pooch and go to the dog park and come home for a late dinner.
Thirteen years ago I moved to Alaska, and every so often start dreaming of a bialy, but couldn't find a recipe that explain the techniques like this video does. Grateful to have found it. Mouth is watering and bialys ate still 24 hours away. 😋
Great videos ... so much so I used Mark's 1st video on bagels to start my own bagel bakery here in Puerto Vallarta Mexico ...
Vallarta Bagel world in facebook
I get only RAVED reviews ...
Now I will be making the Bialy's for this weekend ... many regular customers are looking forward to these ...
Thanks again Chef.
Great Video. I moved from NY to Arizona and have not gotten a good bialy. Well after a few failed attempts I made them the right way and they are great. Thank you so much for bringing NY back to me.
Tried this recipe yesterday. I used a mixture of bread and high gluten flour. Also put in the warm water a tablespoon of malt barley syrup. Saturday made the sponge and Sunday afternoon made the final dough and shaped them and put them in the oven. They came out so delicious. Been experimenting with different Bialy recipes throughout the years, but this RECIPE IS THE BEST! OH MY GOD!!!. Mark thanks so much for this video, I really appreciate it. Another secret that I do is I work in NYC and live in New Jersey. I bring NYC water home to jersey to make my bagels and bialys. the best!!!!! Also made my bialys 4 ounces instead of 3. Thanks again
I made these today. They are incredibly delicious. I can put as much onions as I can possibly want. I used King Arthur's bread flour. I used kosher salt but after tasting the dough realized I needed more salt so added an extra 1/2 teaspoon of salt. Baked them on an oiled parchment paper for 12 minutes and it came out perfectly. But 3 mins. Into it when I saw it puff up a bit I used a spoon to press the center back down so my onions wouldn't spill out and so it can retain that middle flat center. So delicious hot out of the oven. Had another half 6 hours later and it was not as crunchy but got a bit softer and chewier but still tasted great even though I prefer it right out of the oven. Only made 6 and kept the dough refrigerated and will make them fresh when needed.
OMG, the last remark "don't talk with your mouth full!" brought me home! HAHAHA! I miss home! I miss NYC and those bialys on a Sunday morning filled with cream cheese and a cup of regular coffee (only in NYC people know what a regular coffee is supposed to mean) made the day that much better! Thank you Chef! I don't know what it took me this long to make my own bialys but the first batch came out insanely good! Thank you again!
My great grandparents were from Bialystok, Poland--where the Bialy was born!
When we moved to LA from NYC, we found a bakery on Pico that only sold Bialies! They were good! Then it closed, so I will have to make my own.
Thanks. Moved from Brooklyn and now must make my own!
Thanks for the great video! Plus the little bit of nostalgia with your family - makes it even more awesome :-)
i learned a lot, thank you. my bialys were, like yours, not as airy as i remember.
also - notwithstanding your experienced demeanor, i loaded mine up with onions like you did and they didn't cook down at all - not only do i suspect that the bialys you removed from the oven were different or that you removed the onions before showing, but you're new to this recipe as well, there's no way you wouldn't have known! next time i'll cook down the onions first and i'm not sure hot to correct to make a larger crumb, perhaps a bit more water? anyway, definitely a start, and thank you for the lovely video.
Some great tips. Used to be able to get packaged bialys when I lived in NYC, never made it to Kossar's bialy bakery on the Lower East Side. But bialys offer a very different taste from NY bagels. I almost prefer them sometimes and they are much easier to make at home.
Well the Bialy's were a huge success. I make them larger (120 grams) and they puff up more but they have a great texture and taste.
Thank you Chef Mark
Excellent video Chef Mark, thanks for all the detail.
Those look great! I think I will give it a try. When I was a kid many, many, many years ago we use to go to Jersey from Ohio, visit the relatives and buy onion rolls. They now carry them in Ohio at the groceries but they are garbage.
Mine just went into the over! I used a sourdough organic starter! I also Challots, Sourdough Boules, and Sourdough Baguettes! All Sourdough! Like Challah, bread from the earth meant to have!
Thank you I love bagels and Bialys I will be trying this on my next days off.
Yummmmmmmmmmmmmmm!! And now I'm craving a bialy with a schmear!!
Gut Shabbos, and Shana Tov Chef! Chef Michelson here also a kosher Chef!
Very similar looking we call " cebularz" in my region.
Very yummy :))
Thank you for a great video
My favorite of all the bagels. Always wondered how they were made
They're not bagels, the taste and texture are totally different..
Upon moving out of NY I realized that outside of NY people had never heard of bialys.
After leaving church on Sunday mornings we'd stop at a Jewish bakery and pick up bagels and bialys for breakfast, and if we were good my father might get some jelly donuts too.
I did once see something they called bialys in a bakery in Florida but they didn't look like anything called bialys that I'd ever seen...bialys are not supposed to puff up like a kaiser roll.
where can I find the written recipe?
This guy is more than amazing!
Glad to be your inspiration.
Great video... Bialy's are my absolute favorite... Toasted well done with butter is how I love it... Do you use fresh yeast?
I always use fresh. It's always better.
I can not believe that I never saw this… I’ve been using his bagel recipe for years.
Thanks for the great video!
I made the starter earlier (for tomorrow), and the video doesn't state if you're using bread flour, or ap, but every recipe I could find said bread.. which type was used in the video?
Bialies are always high gluten, so definitely bread or higher gluten than that.
I read that he uses King Arthur flour
you are awesome!!!!! Best video of the yeah for me! next you should do a NY pizza!!!
Can you freeze the dough and make the Bialys later?
Tony Soprano brought me here
Chef, what mixer are you using?
i am terrible at math and don't have a kitchen scale, but want to try to make these. How can i do that?
Get a scale - you have to be accurate. They're cheap and really very easy to read. You just press the screen and choose between grams and ounces. Metric cooking is actually much easier.
1+1=2
I would sure appreciate the measurements of all the ingredients in cup measurements, please!!
Trust me, get a cheap scale and weigh your ingredients, you'll be glad you did. Baking is a science and requires following a formula. I used to measure in cups and all I could make was 'brick', now I weigh everything and I make 'bread'! :)
@@paularyan1131 you were probably paranoid like me that you weren't putting enough flour in. I use a scale now. So much easier.
@@paularyan1131 Interesting comment.
Have you filled your Bialys with other things besides onion?
It wouldn't be a bialy.
Mazel Tov!
That dude’s sleeve is where covid came from
Something about this music
Gonzalez Brenda White Timothy Martin Ronald
why the metric nonsense? that ain't a New York anything
You shouldn't talk with your mouth full.
Make a good bread then dump a bunch of onions on it? 🤮