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Bialys are made of simple ingredients like yeast, flour, salt, and water. This handmade bread is commonly eaten at breakfast but can also be served as an accompaniment to lunch and dinner.
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Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach mainstream popularity. Preparing bialys in the traditional manner is time-consuming, so many bakeries now use dough mixers, as is common in bagel making.
Kossar's Bialys (Kossar's Bialystoker Kuchen Bakery) located at 367 Grand Street (and Essex Street), on the Lower East Side in Manhattan, New York City, is the oldest bialy bakery in the United States.
Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
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Bialys, similar to bagels. Bialys are associated with Jewish American cuisine. Like the related bagel, they enter American cuisine in the early 20th century with the arrival of eastern European Jewish immigrants. [7]