Special Sauce with Ed Levine The Magic of the Bialy
Jan 23, 2026
Mark Straussman, chef and restaurateur known for New York–style baking and bialys, shares his passion for this underappreciated roll. He traces its roots to Bialystok and explains why bialys differ from bagels. They discuss traditional techniques, the onion-centered flavor, revival efforts in NYC, and the challenges of preserving craft at scale.
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Bialy Is Its Own Bread
- A bialy is not a bagel: it is an indented roll topped with chopped onion and poppy seeds.
- Its origin is Bialystok, Poland, and immigrants brought it to New York in the late 1800s.
Childhood Love For Bialys
- Ed Levine recalls growing up in 1960s Cedarhurst where bialys were ubiquitous and more popular than bagels.
- He remembers enjoying a toasted bialy with salted butter as a sublime, simple pleasure.
Recipe Partnership With Mimi Sheridan
- Mark Straussman developed his bialy recipe with Mimi Sheridan and repeatedly delivered samples until she approved.
- He began this process around 2012 while transitioning into baking.
