Bagels vs. Bialys: What’s the Difference?
Most of us are quite familiar with bagels. These doughy rings originated in Poland in the 1500s, where they were created as a Lenten food. Bagels are traditionally made with yeasted wheat dough and they are first boiled, then baked. Bagels come in a wide variety of flavors, from sweet to savory. Throughout the years, bagels have become popular all around the United States and are now found in supermarkets and restaurants. Many countries around the world even have their own versions of bagels.
Bialys (pronounced bee-ah-lees) are also traditional Polish baked goods. While they may look similar to bagels, there are a few significant differences between the two. First, bialys are not boiled before they are baked- they are thrown straight into the oven. Second, bialys do not have holes in the middle; they simply have a depression. This depression can be filled with all sorts of different ingredients, from onions to poppy seeds. Bialys also range in size a great deal more than bagels. You can find ones that are only 3 inches in diameter, while others may be the size of a small pizza. While bialys are popular in New York City, they are little known around the rest of the United States.