Bialys boards providing a longer lasting punch

providing a longer lasting punch of energy than other breads or pastries

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Bialys boards providing a longer lasting punchFormed and baked in New York City by hand, in the classic tradition. Our fresh onion Bialys are similar to Bagels, except that they are baked, not kettle boiled. This creates a flatter, denser style of dough, with the Bialys' famous depression in the center (as opposed to a hole), which our bakers fill with flavorful onion prior to baking. This famous Jewish bread is indeed a New York City tradition ("bialy" is a Yiddish word, believed to come from