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A savory, chewy Jewish flatbread topped with a generous layer of sweet, slow-cooked onions and crunchy poppy seeds. Perfect for tearing and sharing, this rustic bread is a classic bakery favorite you can easily make at home.
Prepare the Onion Topping
Activate the Yeast
Mix and Knead the Dough
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A savory, chewy Jewish flatbread topped with a generous layer of sweet, slow-cooked onions and crunchy poppy seeds. Perfect for tearing and sharing, this rustic bread is a classic bakery favorite you can easily make at home.
This jewish_american recipe takes 160 minutes to prepare and yields 8 servings. At 354.62 calories per serving with 7.17g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch or side.
First Rise (Bulk Fermentation)
Shape and Second Rise (Proofing)
Top and Bake
Use sesame seeds instead of or in addition to poppy seeds for a different nutty flavor.
Add 1-2 cloves of minced garlic to the onions during the last 5 minutes of cooking for an extra layer of savory flavor.
Sprinkle fresh chopped rosemary or thyme over the onions before baking for an aromatic, herby note.
For a slightly sweeter and milder flavor, use Vidalia or other sweet onions. Red onions can also be used for a vibrant color.
The complex carbohydrates from the all-purpose flour provide a steady source of energy to fuel your daily activities.
Onions are a key source of allium compounds and antioxidants like quercetin, which are linked to anti-inflammatory benefits and overall wellness.
This recipe is naturally dairy-free and egg-free, making it a delicious and satisfying option for those following a plant-based or vegan diet.
A single slice of this Onion Pletzel contains approximately 370 calories, though this can vary based on the exact size of the onions and the amount of oil used.
Onion Pletzel can be part of a balanced diet. It provides energy from carbohydrates and beneficial compounds from onions. However, like most breads, it is best enjoyed in moderation due to its calorie and carbohydrate content.
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-60 minutes before shaping it on the pan.
While visually similar, they have different origins. Pletzel is a Jewish bread, often called 'Jewish pizza,' characterized by its distinct onion and poppy seed topping. Focaccia is Italian and is typically topped with herbs, coarse salt, and sometimes olives or tomatoes.
Yes, you can use the same amount of instant yeast. You can skip the activation step (Step 2) and mix the instant yeast directly in with the flour, salt, and sugar.
Store leftover pletzel in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, you can freeze slices for up to a month. Reheat in an oven or toaster oven to refresh the crust.