#176: Eat a Bialy at Kossar’s

A Bialy at Kossar’s in the Lower East Side, is a New York tradition as it’s been baking these little babies since 1936 and is the oldest Bialy bakery in […]


A Bialy at Kossar’s in the Lower East Side, is a New York tradition as it’s been baking these little babies since 1936 and is the oldest Bialy bakery in the US.

The Bialy gets its name from the “Bialystoker Kuchen” from the former Russian town of Białystok, Poland. Immigrants who arrived to New York in the late 19th/20th century, used their homemade recipe and turned it into a business. So what exactly is a Bialy? It’s kind of like a combination of a bagel and a pita made from flour, yeast, salt, freshly ground onions and the most important ingredient…New York tap water to give it that unique taste. Every aspect is handmade as the bakers gently pull each tagel (dough ball) into a Bialy shape, and the fresh ground onion paste is then patted into the center, and is then placed into the old-fashioned brick oven for an authentic flavour.

For a bargain .90 cents, they’re baked around the clock and if you get one that is just out of the oven, it almost melts in your mouth. And apparently if you eat one with their homemade cream cheese it’s even better. A little bit of New York tradition at its tastiest.

Kossar’s Bialys 367 Grand St, New York, NY 10002

Bialy

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