Comments on: bialys

By: bobby valentine stamford

bobby valentine stamford — Sat, 03 Dec 2011 01:35:53 +0000

Now you might have your new web page and also you’re eager to begin making some sales! However, how will you make gross sales if you happen to do not need excessive volumes of visitors to your website?

By: Eric

Eric — Thu, 20 Oct 2011 23:10:20 +0000

These were SO good, but I had a problem getting the tops to brown. After about 18 mins I finally yanked them because I was afraid they would overcook. Could it have something to do with the pan underneath stopping the circulation of air? What can I try next time? Maybe I need to cook it at a higher heat because my oven temp is off?

By: Erik

Erik — Tue, 05 Jul 2011 09:25:25 +0000

Wish you wrote cookbooks-great recipe and instructions.The simplest way to avoid blubbering fits is to aim an electric fan across and above your cutting board.If damp onions aren’t a problem in the recipe,wet the onions,cutting board and knife.Breathe through your mouth.

By: Shirley Rubin-de-Cervens

Shirley Rubin-de-Cervens — Sun, 17 Apr 2011 13:15:13 +0000

I just felt like pulling these off the page. Have been buying them in the supermarket but they are nothing like those of my childhood on the Lower
East Side of NY. I will try the recipe. Shirley

By: Dawn

Dawn — Tue, 28 Sep 2010 15:16:38 +0000

Pete,
I too found your website while looking for an English Muffin recipe. Your recipe was simply amazing and it make me then look at your other recipes. Being a New Yorker that’s now living in TN, I have been dying for Bialy’s. Believe it or not, there isn’t a single bagle shop in Chattanooga! These Bialy’s were perfect! I am a self taugh cook and specialize mainly in Italian recipe’s and now want to go into the baking field and your recipe’s have made me now believe I can bake! THey are simple and easy. Thank you for a most amazing bialy experiance!

By: Karim

Karim — Tue, 25 May 2010 06:04:33 +0000

Thank you so much for posting this recipe!!! I grew up eating bialys from a bagel shop in my hometown of Encinitas, CA. I finally tried making them tonight, and they turned out perfectly! I also tried the bacon chocolate chip cookies this past weekend to rave reviews… can’t wait to see what else you come up with!

By: Sarah

Sarah — Mon, 11 Jan 2010 22:24:01 +0000

I just found your site and love it! I live in the UK and almost died when I saw a recipe for english muffins, something they don’t have here but I love. Can’t wait to try Bialys as well! Do you have a good recipe for bagels? ~Sarah

By: Marlene

Marlene — Thu, 29 Oct 2009 22:50:17 +0000

First time I’ve visited this site – but definitely not the last!!! I’ll be watching for emails from you!!

By: Leila

Leila — Fri, 26 Jun 2009 15:25:43 +0000

OK. I know I must be doing something wrong….

I’ve made these twice, cooking them in four different batches. My oven is properly calibrated, yet the onions always burn before the bread is done.

I’ve tried making them thinner, but then they puff up (like pita bread), and the onions end up on the dome and… burn. Heh.

If they don’t puff up, I’ve been able to scrape off the burnt top layer and yum!

My next plan is to drop the oven temp to 400 after I put them in.

By: Namia

Namia — Tue, 28 Apr 2009 23:33:23 +0000

haha.. Instead of sticking your head in the freezer, why dont you stick the onions? If you google it, a trick is to put the onions in the freezer for 10-15 mins before cutting because it reduces the amount of the acid enzyme released into the air. This looks delicious and I will add it to my list of recipes to try.