Join Emily in making the lesser known but equally delicious cousin to the bagel – the bialy! Originating in Bialystock, Poland, this soft but chewy baked good is lighter than a bagel and traditionally filled with onions and poppyseeds. In this class, you'll learn every step of the bialy making process, including how to build a pre-ferment to bring extra flavor to your dough, and the secret to making the perfect caramelized onions to fill your bialy.
We’ll also use this versatile dough to make tender, griddled English muffins with their iconic nooks and crannies.
As an added bonus, while our breads proof and bake, we'll make homemade cultured butter to enjoy warm with our freshly baked bialys and English muffins. You'll leave with the skills, recipes, and confidence to recreate both breads in your own kitchen.
Join Emily in making the lesser known but equally delicious cousin to the bagel – the bialy! Originating in Bialystock, Poland, this soft but chewy baked good is lighter than a bagel and traditionally filled with onions and poppyseeds. In this class, you'll learn every step of the bialy making process, including how to build a pre-ferment to bring extra flavor to your dough, and the secret to making the perfect caramelized onions to fill your bialy.
We’ll also use this versatile dough to make tender, griddled English muffins with their iconic nooks and crannies.
As an added bonus, while our breads proof and bake, we'll make homemade cultured butter to enjoy warm with our freshly baked bialys and English muffins. You'll leave with the skills, recipes, and confidence to recreate both breads in your own kitchen.
