A bialy is what I have gorged on much in the past (I’m talking over a decade ago, during college in numerous rendezvous with New York city)! This is where I discovered the beauty of a bialy, the famous bagel’s cousin.
The bialy is similar in texture, a bread item, but instead of a hole going all the way through, there is a dent for filling in with flavour. This means, no cutting across and spreading cream cheese, and hence adding a few steps towards achieving a snack.
The bialy, much like the focaccia, is to be had on its own, without any fuss, for breakfast, a snack, with soup or salad!
The baking method does not require boiling in water like the bagel, but just like any other bread roll – proofed only once and then straight into the oven after shaping.
A bialy does not last many days as like the focaccia, it is to be eaten the same day, fresh and warm. If you do want it to be eaten the next day, I recommend storing at room temperature, and then reheating the oven for a few minutes.
The filling or topping – whatever you may call it, for me is onions cooked in butter, and a bit of cheese. I have eaten more exotic ones like peaches + blue cheese, caramelized onions and gruyere – but for the sake safety from covid and venturing out to stores, I chose simple reliable pyaaz, some garlic powder and Amul dabba cheese. But the options are aplenty!
Go ahead, try these fail-proof bialy’s and enjoy a little piece of heaven with every bite!
Instant Dry Yeast that I use: shop here
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