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May 2, 2014 - May 4, 2014
This roll is not boiled, so it’s not technically a bagel (it also doesn’t have a hole in the middle, so you can tell it’s in a category all its own). Known to all true connoisseurs of the traditional Jewish bakery, a Bialy is best described as an onion roll. The dough is made with onion powder on the inside then, just before it’s baked, we hollow out the center and fill with a mixture of onions and poppy seeds. It is a perfect combination with egg and cheese for a weekend breakfast treat, but it does just as well toasted with a pat of butter. Available Friday-Sunday year round.