Pletzel: A Jewish Onion Focaccia 

What is Pletzel?

If you ask an older Jewish person, he or she will answer, “It’s the cracker you get when you order chopped liver.” And he or she would be right. Pletzel, in Yiddish, means cracker or cookie, and this old Eastern European recipe was customary to serve and sell in most Jewish bakeries and Delis up until the late 1990s. This flat bread may look like the classic Italian Focaccia, but pletzel dough is made of challah dough. I am no historian, but knowing my people’s history, this delicious onion bread came about when too many leftovers were at hand, much like this classic Puff Pastry Twists.

While it is traditionally baked with sauté onions (hence the name Onion Board), the sky is the limit. You can top it with cheese, tomatoes, and herbs. You can also make a vegan version using this Vegan Challah dough recipe. And if you’re in the mood for something sweet but not as fancy as Chocolate Brioche Babka or Israeli Rugelach, sprinkle it with sugar and serve it with a chocolate spread. 

One last and very important thing: this is a casual, everyday type of bread, but I think it is a great addition to your holiday table, not just for the Jewish Holidays like Rosh Hashanah and Yom Kippur. 

Ingredients

The complete recipe, including measurements, can be found in the recipe card at the bottom of this post.

• Unbleached all-purpose flour and bread flour. Or you can use unbleached all-purpose flour alone.
• Instant yeast. See recipe notes for active dry yeast use.
• Sugar and salt. Both are as important as the yeast; I talk about it in my baking book “Baking Science” if you want to learn why.
• Egg yolks.
• Vegetable oil. I used canola oil, but olive oil is another option.
• Warm water. Dip your finger into the water before adding it to the dough to make sure it is at least lukewarm; if it is too hot, it might kill the yeast.
• Chopped yellow onions, whole poppy seed, and kosher salt. For the topping.
• Olive oil. For the topping.
• Large egg for egg wash

Step-by-Step Instructions

I used my basic Challah dough recipe to make this, but if you have a recipe you love and are savvy with, try it. Using a baking stone is an option.

Prepare the Dough

1. Add the flour, yeast, sugar, salt, and yolks to a large bowl fitted with the paddle attachment. Mix on low.
2. Add the oil to the water, and with the mixer on low, slowly pour the liquids into the flour mixture.
3. Mix until the flour has been hydrated and you have a shaggy mass.
4. Replace the paddle attachment with the dough hook, and mix on medium speed until you have a smooth dough that cleans the sides of the bowl, about 2-3 minutes. At this stage, the dough night looks pretty sticky, and it’s okay; during the rest time, the starches in the flour will absorb the water. Do not be tempted to add extra flour.  
5. Dust a clean work surface and place the dough on top. Spray with oil, cover with plastic wrap, and allow to rest until double in size, about 90 minutes. (a warm place is recommended)

Prepare the Onion Topping

1. While the dough is rising, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and lightly golden brown, about 10-15 minutes.
2. Remove from heat and transfer to a medium bowl; add the poppy seeds and kosher salt and mix.

Assemble the Pletzel

1. Generously grease a large-rimmed cookie pan (I used a jelly roll pan) with olive oil or line it with parchment paper. Uncover the dough, gently deflate the air, then transfer it to the prepared pan.
2. Use your fingers to stretch the dough into an even layer so it fills the pan. If it bounces back, allow it to rest for a few minutes and try again.
3. Brush the top of the dough with the egg wash and set aside to rest for another 30 minutes.

Bake the Pletzel

1. Sprinkle the caramelized onion mixture, topping over the bread dough. 
2. Bake on the lower oven shelf for 14-17 minutes, turning the pan after 7 minutes. The onion pletzel is ready when it is dark golden brown. Slice using a serrated knife or a pizza wheel and serve warm.

Tips for Perfect Pletzel

• If possible, use a kitchen scale to measure the ingredients; too much flour will make the dough dense and hard to stretch, and not enough flour will make it too sticky.
• I came across quite a few pletzel recipes, and they all vary when it comes to the thickness of the pretzel dough. Some call for a half-size baking pan, which yields a very thick dough, while others roll the dough thinner than pizza dough and prick the center with a fork to prevent it from rising too much during baking. This recipe is in the middle; you can experiment with the sizes and thicknesses.
• Divide the dough in half to make a very thin dough, and follow the recipe.
• Caramelize the Onions: Take your time to caramelize the onions properly. This adds a depth of flavor that makes the pletzel irresistible.

Storage, make ahead, and Yields

• It is best same day, and can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Reheat in the oven before serving.
• To make ahead, reduce the yeast amount to 1 1/4 teaspoon, and refrigerate overnight after 90 minutes at room temperature.
• Yields: This recipe yields approximately 8-10 servings, depending on how you slice it.