On Jul 31, 11:59 am, "Dee Dee" > wrote:
> "James Silverton" > wrote in message
>
> news:2MIri.29622$Bb1.11175@trnddc02...
>
> > 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