They’re not well known outside New York city, but these savory rolls should be.
Why This Recipe Works
A New York City classic, these savory yeasted rolls (a distant cousin to the bagel) are filled with a mixture of softened onions and poppy seeds. Allowing the dough to rise and rest three times (once after mixing, once after forming into balls, and a third time after shaping) made for more tender dough, with a pleasantly chewy texture. Adding 1 tablespoon of sugar to the dough helped balance the saltiness of the golden-brown exterior of the bialys.