Don,
Thank you for taking the time in explaining the roots of a bialy and mentioning Kossars. A favorite New York Jewish Deli of ours in New York especially for super tasty and fun bialys
I read the the bagels vs rolls with holes post.
And found it informative and educational.
little background:
we use organic high gluten bread flour
our bagels our hand rolled
proofed for almost 24 hours as they should be
boiled and baked.
Same dough and process sans the boil are used on our bialy.
I am a New Jersey native who grew up eating bagels my entire life as well as living and working in NYC for many years.
