This is our version of the traditional bialy that hails from Bialystok, Poland. It’s a crispy and chewy roll with a center of slow-roasted onions and poppy seeds. It looks a little like a bagel, but it’s different. Bagels are boiled before baking and of course, have a hole through the middle. Bialys aren’t boiled but are still hand-shaped and stone hearth-baked and, instead of a hole, have a delicious impression to hold that savory center. Eat it as you would a bagel, toasted and topped with a schmear of cream cheese, or eat it as is. Either way, you can’t go wrong!
the first tuesday of every month