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i learned a lot, thank you. my bialys were, like yours, not as airy as i remember. also - notwithstanding your experienced demeanor, i loaded mine up with onions like you did and they didn't cook down at all - not only do i suspect that the bialys you removed from the oven were different or that you removed the onions before showing, but you're new to this recipe as well, there's no way you wouldn't have known! next time i'll cook down the onions first and i'm not sure hot to correct to make a larger crumb, perhaps a bit more water? anyway, definitely a start, and thank you for the lovely video.

Pomonok is. My. Favor ❤

My great grandparents were from Bialystok, Poland--where the Bialy was born! When we moved to LA from NYC, we found a bakery on Pico that only sold Bialies! They were good! Then it closed, so I will have to make my own.

I can not believe that I never saw this… I’ve been using his bagel recipe for years.

Upon moving out of NY I realized that outside of NY people had never heard of bialys. After leaving church on Sunday mornings we'd stop at a Jewish bakery and pick up bagels and bialys for breakfast, and if we were good my father might get some jelly donuts too. I did once see something they called bialys in a bakery in Florida but they didn't look like anything called bialys that I'd ever seen...bialys are not supposed to puff up like a kaiser roll.

As a westerner just moved to New York I "discovered" this strange kind of "bagel" in the local bakery and bought a couple to try. I was obsessed! It became my ritual to come home from work, have a toasted bialy with a smear of cream cheese and a cup of coffee. Then I would take the pooch and go to the dog park and come home for a late dinner. Thirteen years ago I moved to Alaska, and every so often start dreaming of a bialy, but couldn't find a recipe that explain the techniques like this video does. Grateful to have found it. Mouth is watering and bialys ate still 24 hours away. 😋

was this in queens ny???

Mazel Tov!

I made these today. They are incredibly delicious. I can put as much onions as I can possibly want. I used King Arthur's bread flour. I used kosher salt but after tasting the dough realized I needed more salt so added an extra 1/2 teaspoon of salt. Baked them on an oiled parchment paper for 12 minutes and it came out perfectly. But 3 mins. Into it when I saw it puff up a bit I used a spoon to press the center back down so my onions wouldn't spill out and so it can retain that middle flat center. So delicious hot out of the oven. Had another half 6 hours later and it was not as crunchy but got a bit softer and chewier but still tasted great even though I prefer it right out of the oven. Only made 6 and kept the dough refrigerated and will make them fresh when needed.

Thanks. Moved from Brooklyn and now must make my own!

Chef, what mixer are you using?

That dude’s sleeve is where covid came from

Mine just went into the over! I used a sourdough organic starter! I also Challots, Sourdough Boules, and Sourdough Baguettes! All Sourdough! Like Challah, bread from the earth meant to have!

Gut Shabbos, and Shana Tov Chef! Chef Michelson here also a kosher Chef!

Some great tips. Used to be able to get packaged bialys when I lived in NYC, never made it to Kossar's bialy bakery on the Lower East Side. But bialys offer a very different taste from NY bagels. I almost prefer them sometimes and they are much easier to make at home.

Tony Soprano brought me here

Rest In God's Peace Ricki Weiner 1951 - 2020 🌹🌼🌺 My ❤💜 heart and soul. Pomonok resident throughout her life. Till we meet again my love. 💘

i miss Jack n Joe

where can I find the written recipe?

Q., N.Y.C.

Good humor dude was still around this is his first year i havent seen him yet i think some other dude is driving his truck now and hes very old and his wife they had the picture hung up in the truck hopefully they didnt pass away

Can you freeze the dough and make the Bialys later?

Make a good bread then dump a bunch of onions on it? 🤮

I have a friend living in Pomonok who is having trouble finding photos taken in the late 40's to the 70's- LOTS of photos from the 20's are online. Where do you suggest he look?

Yes, I remember my mom throwing down money in a napkin so I could buy my Italian ices from Jack where I would flip the bottom to be on top because that is where the sweet stuff was. Jack was on a quiz show on television but I dont recall the name of the show. He was part of the Pomonok family because everyone knew who Jack was, what time he would be a specific spot. Good Humor was his competition. Nice to see Marty Green and Lee Avion.

OMG, the last remark "don't talk with your mouth full!" brought me home! HAHAHA! I miss home! I miss NYC and those bialys on a Sunday morning filled with cream cheese and a cup of regular coffee (only in NYC people know what a regular coffee is supposed to mean) made the day that much better! Thank you Chef! I don't know what it took me this long to make my own bialys but the first batch came out insanely good! Thank you again!

Great video... Bialy's are my absolute favorite... Toasted well done with butter is how I love it... Do you use fresh yeast?

I am so sorry to hear of his passing. Such a great and recognizable voice. RIP.

Those look great! I think I will give it a try. When I was a kid many, many, many years ago we use to go to Jersey from Ohio, visit the relatives and buy onion rolls. They now carry them in Ohio at the groceries but they are garbage.

You shouldn't talk with your mouth full.

I would sure appreciate the measurements of all the ingredients in cup measurements, please!!

Yummmmmmmmmmmmmmm!! And now I'm craving a bialy with a schmear!!

i am terrible at math and don't have a kitchen scale, but want to try to make these. How can i do that?

Where are the pictures of Jack?

Does anyone know if the yeast he used was instant yeast or regular?

this is what i watch at 5 in the morning.... great video though!!

Definitely need the course salt your right... Move outside of New Jersey or New york and good luck finding salt on an everything... Or a good slice for that matter.

I baked bagels for years both retail and wholesale in NYC, 3 years ago I moved 45 minutes northwest of philadelphia, bagels stink here so I embarked on a trade I knew more than 20 years ago for my wife and son also NYC natives. I've never used a sponge in the dough or an ice bath, it was Kettle to boards, but am definitely going to try it. I also just made 4 boards, honestly no one around here probably even understands the "boards" they look delicious chef Mark and I do see the signature oven door burn on your right hand! My right forearm used to look like a zebra, the damn dumbwaiter on the oven door was faulty and the owners were too cheap to get it fixed so the door would slowly creep down while you were flipping 24- 36" boards!

Great teaching video!

I make better bagels then you , those are crusty Bagles .STOP!! by Brooklyn Bagle Bakery & Deli

Bagels are Polish , they came to USA from Cracow !!!!!

Perfect!

I can feel how it tastes fresh and delicious

absolutely traditional and delicious made.. great..thanks for this video

This recipe is awesome!!! I make these at home and they are the real deal!!! Thanks for posting!!!

Hummmm delicious I'll do, thank you, kiss the Brazilian baker

I have made bagels before, however I am unable to find your wooden bagel boards... where can I purchase them??? 😊 Thank you for the recipe.

i love that guy.

You are a true master.