Then and Now: Bialys from Kossar's bakery

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The story of Kossar's starts on Ridge Street on the Lower East Side.

At the turn of the 20th Century, Jews from Bialystock, Poland, brought their local bread to New York. Not surprisingly, it was called the bialy.

The bialy is often overlooked for its more popular cousin the bagel. There are actually big differences between the two. Bagel dough is formed, left to proof or rise, then given a quick bath in boiling water before going into an oven.

Bialys are formed into balls proofed in wooden boxes, shaped into a bialy (by the way there is no hole), then baked.

Dante Gardener is Kossar's master bialy maker. He swears his dance moves make them way more tasty.

Tour groups often come to Kossar's searching for a taste of tradition.

Kossar's is on a mission to keep this delicious food on the map.

And I'm not the only one who thinks bialys are pretty darn good.