Bialys originated in Bialystok, Poland; they were brought to the United States by Jewish immigrants in the early 1900s. Cousin to the bagel, bialys are fun, small, round breads with an indent rather than a hole—all the better for cradling the traditional seasonings like onion, salt, and poppy seeds. Baked bialys freeze well.
Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life.