Photo by LDHNY/Flickr CC
Bialys are one of those really good foods that most folks take little or no notice of. Even around here, where we make them, I'll bet very few people know what a bialy is--if you don't work Tuesdays or bake on the Monday night bagel shift at the Bakehouse you might go years without ever seeing one, since we only sell them on Tuesdays.
So, backing up a bit, if you aren't familiar with them, I can tell you that bialys are the traditional "roll" of the Polish town of Bialystok, brought to this country primarily by Polish-Jewish bakers around the turn of the last century. Back then they were very much an everyday bread. In New York City they're still sort of readily available, but out here in the rest of the country a bialy (let alone a good bialy) isn't something you'll find every day. And, as far as I know, Lender's hasn't come out with frozen version yet so...
In context I could share that one of the first things that drew us to wanting to work with our bread mentor, Michael London, back in 1992 was that we discovered early on that he had the bialy recipe from Kossars, my favorite Lower East Side bialy bakery. Because I avoid comparisons to classic producers (and especially any in New York) I definitely don't want to get into whose bialys are better. Kossar's is the classic spot to get bialys, and you should definitely go next time you're in NYC. The key to me here is that the bialys that the bagel crew every night at the Bakehouse is crafting are really good. And definitely something you want to check out.