I have been dying to try these for some time now. Growing up, I remember Sunday mornings with fresh bagels and bialys from "Snowflake Bakery" in Syracuse , N.Y. Bialys, for those who hae never heard of them, are similar to bagels , but different( that makes sense, huh?). Bialys originated in Bialystok, Poland, and when the European Jews emmigrated to the U.S., they brought their recipes along, one being for bialys. From what I have read, there used to be dozens of bialy bakeries in New York- today, only a few remain. They can still be found in selected bakeries in Florida as well ( I'm sure in other parts of the country too, but that's what I'm familiar with). The bialys I remember were crispy on the outside and chewy in the middle, not too thick and of course had the yummy center filling of onions, poppyseeds and garlic.
The recipe I used is from smittenkitchen who always has the best recipes and stories to go with them! The original recipe is from The Bread Bible by Rose Levy Beranbaum ( which I have yet to acquire, but that will come too!)
I followed the recipe exactly and although the process is time consuming (more waiting than anything), they turned out really great. The recipe makes only 6 bialys, so next time I will try doubling the recipe. ( 6 bialys in my house is like a drop in the bucket) Now, slice in half, add a bit of Philadelphia cream cheese or just let some fresh butter melt all over the bialy- heaven!!