Onion Pletzel

Instructions

1. 1

   Prepare the Onion Topping

   • Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
   • Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 20 minutes until the onions are very soft, sweet, and translucent without browning.
   • Remove the skillet from the heat. Stir in the poppy seeds and set the mixture aside to cool completely while you prepare the dough.
2. 2

   Activate the Yeast

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
   • Gently stir and let the mixture sit for 5-10 minutes until it becomes foamy and smells yeasty. This indicates the yeast is active.
3. 3

   Mix and Knead the Dough

   • Add the all-purpose flour, 1.5 teaspoons of fine sea salt, and 2 tablespoons of olive oil to the yeast mixture.
   • If using a stand mixer, use the dough hook to mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 6-8 minutes until smooth and elastic.
   • If kneading by hand, mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
4. 4

   First Rise (Bulk Fermentation)

   • Form the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5. 5

   Shape and Second Rise (Proofing)

   • Preheat your oven to 425°F (220°C).
   • Pour the remaining 2 tablespoons of olive oil onto a large (approx. 13x18 inch) rimmed baking sheet and spread it to coat the entire surface.
   • Gently punch down the risen dough and transfer it to the oiled baking sheet.
   • Using your fingertips, press and stretch the dough to fill the pan, creating an even rectangle. If it springs back, let it rest for 5 minutes before continuing to stretch.
   • Cover the dough loosely with plastic wrap and let it rest for 30 minutes for its second rise.
6. 6

   Top and Bake

   • After the second rise, use your oiled fingertips to press dimples all over the surface of the dough.
   • Spread the cooled onion and poppy seed mixture evenly over the top, reaching the edges.
   • Sprinkle with the flaky sea salt.
   • Bake for 20-25 minutes, until the edges are golden brown and crisp, and the bottom is cooked through.
   • Let the pletzel cool on the pan for 5-10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.