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plezel recipe
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Pletzel Recipe

Jewish flat read topped with onions and poppy seeds.
Course Side Dish
Keyword Pletzel
Prep Time 2 hours
Cook Time 15 minutes
Servings 24 Pieces
Author Dikla Levy Frances

Ingredients

For The Bread

  • 3 Cups Unbleached all-purpose flour (360g)
  • 1 Cup Bread flour (130g)
  • 2 1/4 teaspoon Instant yeast
  • 2 Tablespons Sugar (25g)
  • 1 teaspoon salt
  • 2 Large Egg yolks at room temperature
  • 1 1/4 Cup Lukewarm water (300ml)
  • 2 Tablespoon Canola oil (30g)

For the Topping

  • 1 Large Eggs for egg wash
  • 2 Cups Chopped yellow onions (300g)
  • 3 Tablespoons Olive oil (45ml)
  • 1/4 Cup Whole dry poppy seeds (30g)
  • 1 1/2 teaspoon Kosher salt

Instructions

Make the dough

  • In a large bowl of a standing mixer, place the flour, instant yeast, salt, sugar and egg yolk and use the paddle attachment to mix it on low.
  • Pour the oil into the water than drizzle it into the flour mixture.
  • Mix until you have a shaggy mass, than replace the attachment with the dough hook.
  • Increase speed to medium and mix until you have a smooth, sticky dough that cleans the sides of the bowl. About 3 minutes.
  • Place the dough over a clean surface dusted with flour, spray the top with oil and cover with plastic wrap. Set aside to rest for about 90 minutes.
    Make the onion topping at this time.

Make the topping

  • In a large skillet, warm the olive oil.
  • Add the chopped onions and cook until the onions are light brown. Transfer to a large bowl.
  • Mix in the poppy seeds and salt.

Assembling

  • Preheat the oven to 450F and grease a large pan with olive oil, or line with parchment paper.
  • Gently deflate the dough and transfer it to the prepared pan.
  • Use your finger to stretch the dough to fit the pan. If the dough bounces back, let it rest for a few minutes, then try again.
  • Brush the top of the dough with the egg wash.
  • Sprinkle with the onion topping and bake over the lowest oven shelf for 15-17 minutes, turning the pan at the 8 minutes mark.
  • The bread is ready when it is dark golden brown.
  • Remove from the oven, allow it to cool for five minutes, then slice and serve.

Notes

  • If you can, use a kitchen scale for the best results, too much flour will make the dough dry and dense. Not enough will make the dough too sticky.
  • Store the bread at room temperature in a bag for two days, or wrap with plastic wrap, place in a freeze bag and freeze for up to two month. When ready, unwrap and want in a 300F preheated oven for 5-10 minutes.
  • Top the bread with other toppings like cheese, tomatoes, herbs, vegetable and more.