Bialy,[a] originally from the city of Białystok in Poland, is a traditional bread roll in Polish Ashkenazi Jewish cuisine.

[2] Before baking, the depression is sometimes filled with diced onion and other ingredients, such as garlic, poppy seeds, or bread crumbs.

Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews.

Preparing bialys in the traditional manner is time-consuming, so many bakeries now use dough mixers, as is common in bagel making.

[citation needed] Former New York Times food writer Mimi Sheraton wrote The Bialy Eaters: The Story of a Bread and a Lost World, a 2000 book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok.