Bialys Recipe

It may not technically be a bagel, but a warm bialy pairs just as well with some lox and cream cheese.

Call it anything you like, but whatever you do, don’t call this bialys recipe a bagel. I know, it is tempting to call a bialy a bagel, but it’s not. Yes, it is a round bread item. And yes, you will likely have to go to a bagel shop to buy one. But while both are great with cream cheese and lox, the similarities end there.

Authentic New York-style bagels are boiled before they are baked. That’s what gives them their wonderful crust and chewy, soft interiors. They also have that trademark hole in the center, similar to a donut. Bialys, on the other hand, are not boiled, only baked. That gives them a more bread-like texture that is soft and tender. Rather than a center hole, they have a depression that is filled with sautéed onions and poppyseeds.

Truth be told, it was bialys (and onion rolls) that got me to love onions. The onions for the filling are cooked until they achieve a rich caramelization, imparting a sweet, slightly nutty flavor. If you ask me what I miss most about living in New York, bialys are definitely towards the top of the list, right up there with pizza and black-and-white cookies. Thankfully, with this bialys recipe, I can whip up a taste of New York wherever I am.

Tips for making perfect bialys

The most important thing to remember when making this bialys recipe is that you want to use bread flour. Switching to all-purpose flour will result in a slightly softer dough. Bread flour contains higher protein and more gluten, which gives the bialys their signature chewy texture. Next, make sure to use instant yeast, not active dry yeast. The type of yeast used when baking will influence the result. When sautéing your onions, do not let them cook past the translucent stage, or they will get too dark when baking in the oven.

Also, I recommend placing the dough to rise inside the oven, as it is free of drafts. Do not turn it on. Be sure to adhere to the directions for the rising times—that is crucial. The result will be perfectly baked bialys every time!

How do I store leftovers?

This bialys recipe is best consumed when fresh, especially when they are warm out of the oven. If you have leftovers to store, place them in a paper bag sealed tightly or an airtight container to maintain their crusty exterior and chewy interior. Keep them at room temperature for no more than 2 days. If you’d like to store them for longer, tightly wrap each completely cooled bialy separately in aluminum foil or plastic wrap and place them in a freezer-safe bag. Squeeze out any extra air, and freeze them for up to 3 months. Defrost frozen bialys at room temperature for an hour. Reheat them in a preheated 350°F oven for approximately 6 minutes, until warm and crispy again.

Serving suggestions

Once you make this bialys recipe, serve them with Whipped Cream Cheese, sliced nova, tomatoes, onions, and capers. I like to use whipped cream cheese, as it spreads more easily than regular cream cheese. Other great toppings include Canned Salmon Salad, Egg Salad With Pickles, and Tuna Salad With Egg. Add some Air-Fryer Breakfast Potatoes and a Fresh Fruit Bowl, and you have a tasty brunch.

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