Famous bialy bakery leaving Brooklyn for Nassau County

- In the early 1900s, Eastern European Jews immigrated into the United States and introduced America to the bialy. 

"A bialy is a cross between a bagel and, say, an English muffin," says Warren Bell, Bell Bialy owner. "We pull it and stretch it out in the middle for the circle to be able to put the fresh ground Spanish onions in it."

Jared Bell, Bell Bialy vice president, adds: "It's half the weight of a bagel, no preservatives, no sugars, no additives."

More than 70 years ago, Martin Bell opened up Bell Bialy in Borough Park, Brooklyn, and later moved the business to Canarsie. It is the largest bialy manufacturer in the country. It is now run by Martin's son, Warren, and grandson, Jared. 

The owners say they hand-make about 36,000 bialys a day at the Canarsie factory. They distribute to thousands of bagel stores and supermarkets across the world, from Israel to Dubai to Korea. 

The bialy, which originated in Bialystok, Poland, quickly became a breakfast staple for countless New Yorkers, just like Bell became a staple in Brooklyn. But the decades-old business is turning off its ovens in Canarsie next month and moving to a space more than three times the size in Oceanside, Long Island. 

Even though the soft doughy rolls are migrating east to Long Island, the Bell family says New Yorkers shouldn't worry: the bialy is here to stay.

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