Re: Bialys and Bagels
- From: John Kane <jrkrideau@xxxxxxxxx>
- Date: Tue, 31 Jul 2007 10:44:02 -0700
On Jul 31, 11:59 am, "Dee Dee" <deedo...@xxxxxxxxxxx> wrote:
"James Silverton" <not.jim.silver...@xxxxxxxxxxx> wrote in message
news:2MIri.29622$Bb1.11175@xxxxxxxxxxx
Hello, All!
I have not researched this matter but my impression is that bialys are
*not* boiled before baking and bagels are. The other major difference is
that bialys don't have a hole but a depression, almost always with chopped
onion in it.
A lot of people say that you can't get good bagels or bialys outside New
York City but those from Bethesda Bagels here are up to NYC standards,
IMHO. Whole Foods sells quite good bagels but they are only for
emergencies :-)
James Silverton
Potomac, Maryland
Here is an excellent recipe for bialys - Bernard Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html
I have made this recipe. I recommend it.
There are bagel lovers and bialys lover. I tend to be the bialys lover.
Dee Dee
I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?
John Kane, Kingston ON Canada
.
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