Onion Pletzel

1. 1
   prep · ~7 min

   Bloom the yeast.

   1.Combine lukewarm water, sugar, and active dry yeast in a small bowl.

   2.Stir gently and let stand until foamy and fragrant (5-7 minutes).

   TIPWater should feel warm to the wrist, not hot — hot water kills the yeast.
2. 2
   knead · ~10 min

   Mix and knead the dough.

   1.Place all-purpose flour and 0.5 tsp salt in a large mixing bowl and whisk to combine.

   2.Pour in the bloomed yeast mixture and 3 tbsp olive oil.

   3.Mix with a wooden spoon until a shaggy mass forms.

   4.Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).

   TIPThe dough should feel tacky but not sticky. Add a very light dusting of flour if it clings to your hands.
3. 3
   rest · ~60 min

   Let the dough rise.

   Place the dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and let rise in a warm spot until doubled (about 1 hour).

4. 4
   saute · ~25 min

   Caramelize the onions.

   1.Heat 2 tbsp olive oil in a large skillet over medium heat.

   2.Add the thinly sliced onions and cook slowly, stirring occasionally.

   3.Cook until deeply golden and sweet (20-25 minutes). Season with a pinch of salt at the end.

   TIPDon't rush — low and slow brings out the natural sweetness. If they brown too fast, lower the heat.
5. 5
   prep

   Preheat the oven.

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

6. 6
   assemble · ~5 min

   Shape the pletzel.

   1.Punch down the risen dough and transfer to the lined baking sheet.

   2.Gently stretch and press the dough into an even oval or rectangle, about 12x10 inches and ½ inch thick.

   3.Use your fingertips to dimple the surface all over.

   4.Spread the caramelized onions evenly across the top.
7. 7
   prep · ~1 min

   Add finishing touches.

   1.Drizzle a little more olive oil over the onions if desired.

   2.Sprinkle poppy seeds evenly over the entire surface.
8. 8
   rest · ~15 min

   Proof the shaped dough briefly.

   Let the topped dough rest uncovered for 15 minutes. It will puff slightly.

9. 9
   bake · ~25 min

   Bake until golden and crisp.

   Bake on the middle rack for 20-25 minutes, until the edges are deep golden and the onions are caramelized and slightly charred in spots.

   TIPFor an extra-crisp bottom, slide the baking sheet onto a preheated pizza stone or place on the lowest rack for the last 5 minutes.
10. 10
    rest · ~10 min

    Cool before slicing.

    Transfer to a wire rack and cool for at least 10 minutes. Slice into squares or wedges and serve warm or at room temperature.

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