A good New York bialys is hard to find...so, make your own. Full of onion and poppyseed goodness. Absolutely amazing!

A distant cousin to the bagel, this tender bread dough is filled with traditional onions and poppy seeds or any other number of fillings. Adapted from Smitten Kitchen

Bialy are the lesser known cousin of the bagel. Easier than you think, just a few, simple ingredients make a crusty, rustic bread.

Recipe slightly adapted from Paul Krebs of Schenectady County Community College. Method adapted from Jim Lahey. Krebs recommends using a high-protein flour. For the Lahey dough and for these bialys, I am partial to Tipo 00 flour. As always, SAF instant yeast is my preference. Notes: You don't have to make these bialys using the no-knead, long, slow rise method. If you want to make them in the same day, increase the yeast to 2 teaspoons, and decrease the water to 2¾ cups. Knead the dough by…

Never heard of a bialy? Get ready to meet the bagel's (more) delicious competitor. Here's our favorite bialy recipe.

Learn how to make soft, chewy homemade bialys in just 2 hours! A cousin of the bagel, bialys are filled with a simple mix of onions, garlic, and poppy seeds. Perfect for breakfast or a snack! See notes for freezing instructions.

Filled with onions and poppy seeds or thyme and crumbled goat cheese, make bialys, a filled-bagel like bread, perfect for breakfast or a snack, with one of our senior food editors.

Father's Day is coming up, and the Spring issue of Sift magazine includes a story of a dad, his baking, and its power to change a life. Food writer Emily Teel shares the story of her father's journey from airline pilot to professional baker, and we'd like to share it with you, in her own words.

These traditional onion and poppyseed bialys are crispy and airy, and loaded with sweet caramelized onion flavor. Karen's Kitchen Stories.

If you've never had a bialy - pronounced bee-ya-lee, now is the time to try. Like a bagel, but a little thinner and without the hole in the middle. They're baked, not boiled and are absolutely delicious toasted with a schmear of cream cheese.