WATCH: Making Bialys From Scratch
Image by Forward Association
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rukhl Schaechter, Yiddish Editor
