|Place of origin||Poland|
|Region or state||Central Europe|
|Cookbook: Bialy Media: Bialy|
Bialy (Yiddish: ביאלי), a Yiddish word short for biały or bialystoker kuchen (Yiddish: ביאליסטאקער קוכען), from the city of Białystok in Poland, is a small roll that is a traditional dish in Polish and Polish Ashkenazi cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.
In popular culture
In 2000, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok, entitled The Bialy Eaters: The Story of a Bread and a Lost World.
- "Bialys, cousins to the bagel, but without a hole". The Boston Globe. August 7, 2013. Retrieved 8 February 2018.
- "Bialy". Free Merriam-Webster Dictionary. Merriam-Webster. Retrieved 30 June 2014.
- Sheraton, Mimi (2000). The Bialy Eaters: The Story of a Bread and a Lost World. New York: Broadway Books. ASIN 0767905024. ISBN 9780767905022. OCLC 44039265. Bialy (bread) at Google Books (searchable).
- Parsons, Russ (December 17, 2000). "A Dimpled Bread". Los Angeles Times. Retrieved 2017-01-06.
- Bialy recipe at Jewishfood-list.com