How To Make Homemade Bialys Bread - Pita

[@ireneposti6813]

I have missed the Bialys since we left NY. The last time I was there visiting I brought 3 dozen in my luggage. I think I would much prefer them with the carmelized onions. Thank you for the recipe.

[@wambembalubu]

These look great!!!!

[@hamoreh1]

Shalom! These look fantastic - they are also great with fried onions (Golden Brown - not Crispy!). Thanks for posting!

[@Roshel-Patisserie]

You are so welcome!

[@rukirukiorg5693]

Thank you, it looks great. I am sure it is very tasty too.

[@MrHaiimov1]

Looks so yummy and crispy

[@killerkali2007]

Shalom..my half jewish side is tingling..just like I remember when I was young..I need this in my life..thanks

[@thefigtreeguy]

What is fresh yeast? May I use packaged yeast?

[@pattismithurs9023]

I think it means "fresh" as opposed to "stale/old".

[@0v3nm4n]

this looks great. How would I go about making them with a sourdough starter and without butter/margarine/dairy?

[@hamoreh1]

Hi! I’m not sure about the sourdough starter - but for non-dairy (parve) butter substitute - use Parkay Margarine - the one labeled (U) parve. No dairy and tastes great!

[@saintejeannedarc9460]

Go find the Food Wishes recipe. So easy, bialys have no marg, and no sugar. This was a lesson in frustration. Chef John's isn't the exact way the NYC Jews make bialys in the bakery, but it's much closer and the end result is easy peasy and amazing. I'm on my second batch of low yeast, overnight, no knead bialys.

[@semajrn1]

Rochel, Out of all the bialys videos I have seen, I loved your video the most. My frustration is and continues to be, that my bialys puff up in middle...yours have that signature flat center...what try am I doing incorrectly? I have followed your video and keep watching it to see if anything was missed.. ( I am not a novice baker)!!! I would so appreciate your expert feedback... Thank you so much....

[@Roshel-Patisserie]

Look from minute 6:31, when you give it the shape lowers the middle at this time you must work fast so that the dough does not continue to rise, and immediately put in the oven, oven must be preheated to the correct temperature, And another thing to press hard in the middle of the dough while you give it the shape. let me know if it works for you

[@semajrn1]

I tried it again, and I finally was successful in keeping the center from puffing up and obscuring the filling! I think that what made it work this time was allowing the dough balls to rest for a longer period of time before shaping ( 2 hours instead of 25 minutes ) This relaxed the gluten more and enabled the centers to remain wide. So, thank you so much for responding and inspiring me to continue til successful with my bialys.

[@Roshel-Patisserie]

@@semajrn1 Next week I'm going to publish another recipe of bialys, with different fillings and different dough, you can try it and tell me which one you like

[@kc-wr1ui]

I love being Jewish!

[@Amada-x4n]

I want to make them G.F.

[@estideri4536]

Shalom from Israel💙🇮🇱!I love bialys, used to buy them in Brooklyn. Is the origin of bialy, from the city of Bialistok, eastern euorpe, where there was a big population of Jews , prior to ww2?

[@Roshel-Patisserie]

שלום מה שלומך, ביאליס (קיצור של היידיש bialystok kuchen) מקורו בביאליסטוק, פולין, והובאו לאמריקה על ידי יהודי מזרח אירופה שהיגרו בתחילת שנות ה-1900.