Talk:Bialy (bread)

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Untitled[edit]

I beg to differ with the statement that says "The bialy is little known outside of New York City". I grew up in Atlanta, GA where it was and still is very well known and loved. I had bialys with breakfast every other Sunday my entire life until I moved to Southeast Wisconsin in 1980. Since then it has been difficult to find them anywhere other than in a specific Jewish Deli on the east side of Milwaukee. Otherwise I have to drive down to Illinois, where they are HUGELY popular in the Chicago metro area and suburbs.

dvrh65.26.206.121 17:38, 5 July 2007 (UTC)[reply]

I partly agree. But bialys are rare outside of densely populated Jewish communities. — Preceding unsigned comment added by 70.150.36.30 (talk • contribs) 02:49, 7 August 2007

I'm going to modify the statement slightly. Here in Albany NY they're found in local supermarkets like Price Chopper and Hannaford. Albany has no larger a Jewish community than most upstate cities, but it is only a few hours from NYC. Saxophobia (talk) 18:27, 31 January 2008 (UTC)[reply]

Although I found the bialy in Somerville, Massachusetts, I agree that "The bialy is little known outside of New York City"... The bialy was introduced to me by an elderly vegan 'foodie' lady who had been born and reared in Somerville, Massachusetts. MaynardClark (talk) 18:36, 8 February 2018 (UTC)[reply]

Pronunciation[edit]

How do Americans pronounce 'bialy'? Could somebody add it? (IPA version, please).

LMB 06:01, 23 October 2007 (UTC)[reply]

I don't know from doing a IPA version but I pronounce it: bee ah lee — Preceding unsigned comment added by 68.194.209.63 (talk • contribs) 23:04, 26 November 2007

By accident..[edit]

I've found this page by accident.. it's sad, but I have been living in Bialystok since 2005 but I've never heard of it... —Preceding unsigned comment added by 91.145.139.157 (talk) 15:16, 18 March 2008 (UTC)[reply]

Notability?[edit]

Isn't a bialy just a miniature bagel? —Preceding unsigned comment added by 24.188.137.115 (talk) 17:44, 29 November 2009 (UTC)[reply]

How might one DESCRIBE a bialy? They've been described differently to me by different bialy fans. In an August 7, 2012, feature story, The Boston Globe described bialys as "cousins to the bagel but without the hole.Bialys, cousins to the bagel, but without a hole." Boston Globe. August 7, 2012. MaynardClark (talk) 18:38, 8 February 2018 (UTC)[reply]

No. While it's usually a similar size and made from a similar dough, it differs from a bagel due to 1) a closed center, 2) the center has filling and perhaps most importantly 3) while bagels are boiled and baked, the bialy is only baked. The eating experience is quite different as well, as the bialy is more like an open sandwich whereas a bagel can be eaten plain and uncut or sliced to be turned into a proper sandwich. So, you could say they have a similar starting point, but very different end results once they hit the breakfast table. Jyg (talk) 16:47, 24 November 2019 (UTC)[reply]

Bialy =/= cebularz[edit]

Currently, the article states "[a] traditional bialy, or cebularz as it is known in Poland." While these may look similar and have originated from the cuisine of Polish Jews, they are not interchangeable. The flatbread known as bialy in the United States is no longer produced in Białystok, thus unknown to most of the local community and to the population of Poland at large. Cebularz, in turn, is a PGI-designated food which differs from the bialy in terms of taste, preparation and geographical origin, and whose closest equivalent is the Pletzel. Consult the following to see the differences:

TasteAtlas

Slow Food Ark of Taste

Lublin food page (in Polish) — Preceding unsigned comment added by 77.76.16.155 (talk) 15:42, 26 February 2020 (UTC)[reply]