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    Home / Breakfast / New York Bialy

    New York Bialy

    Soft chewy rolls with a caramelized onion dimple — the bagel’s older, humbler New York cousin.

    ⏱ 30 minPrep time
    🔥 15 minCook time
    🍽 8Servings
    🏷 BreakfastCategory
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    New York Bialy — soft chewy roll with a caramelized onion and poppy seed dimple

    The bialy is the bagel’s older, humbler cousin from Bialystok, Poland — a soft, chewy round with a dimpled center filled with onion and poppy seeds, no hole, no boiling. Baked in New York bakeries for over a century, it’s the breakfast roll that purists refuse to toast.

    Chef Emily presents New York Bialy

    The bagel’s older cousin

    A soft, chewy roll with a toasted onion-and-poppy dimple in the center — the classic New York bialy, best fresh from the oven.

    New York recipes →

    Step by stepInstructions

    1. Mix the flour, yeast, salt, sugar, and water into a soft dough. Knead 8-10 minutes, then let rise in a warm spot until doubled, about 1 hour.
    2. Meanwhile, cook the onion in the oil over medium-low heat for 12-15 minutes until soft and golden. Season with pepper and stir in the poppy seeds. Cool.
    3. Heat the oven to 450°F (230°C). Punch down the dough and divide into 8 pieces. Shape each into a flat round.
    4. Press a deep dimple into the center of each round and fill it with the onion mixture.
    5. Bake 12-15 minutes until puffed and golden. Serve warm or at room temperature.

    💡 Chef tips & storage

    The filling should be mostly onion with a whisper of poppy seeds. Don't over-proof the dough or the bialy will puff up and lose its flat, chewy character.

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    Recipe details

    Prep30 min
    Cook15 min
    Servings8
    CategoryBreakfast
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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