WATCH: Making Bialys From Scratch
Image by Forward Association
Sign up for the Yiddish Brief, a bissel of all things Yiddish, brought to you weekly by our Forverts editor Rukhl Schaechter.
In this episode of “Eat in Good Health”, Rukhl Schaechter and Eve Jochnowitz demonstrate how to make a bialy from scratch the traditional way.
Although not as famous as its cousin, the bagel, bialys are a quintessentially Jewish treat. Named after the city of Bialystok, the term originated from the phrase “bialystoker kukhn” (literally: baked-good from Bialystok).
Some other cousins of the bagel and bialy are the vilner (named after Vilne/Wilno/Vilnius, like a bagel with a much larger hole) and the pletsl, which is often seasoned like a bialy. While increasingly hard to find in the US outside of New York, bialys are still popular in Poland, where they are known as cebularz.
