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.
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
