Onion Pletzel
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.
For 8 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Onion Topping
- b.Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
- c.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.
- d.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
Step 2
- a.Activate the Yeast
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
- c.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
Step 3
- a.Mix and Knead the Dough
- b.Add the all-purpose flour, 1.5 teaspoons of fine sea salt, and 2 tablespoons of olive oil to the yeast mixture.
- c.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.
- d.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
Step 4
- a.First Rise (Bulk Fermentation)
- b.Form the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it once to coat.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 5
Step 5
- a.Shape and Second Rise (Proofing)
- b.Preheat your oven to 425°F (220°C).
- 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.
- d.Gently punch down the risen dough and transfer it to the oiled baking sheet.
- e.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.
- f.Cover the dough loosely with plastic wrap and let it rest for 30 minutes for its second rise.
- 6
Step 6
- a.Top and Bake
- b.After the second rise, use your oiled fingertips to press dimples all over the surface of the dough.
- c.Spread the cooled onion and poppy seed mixture evenly over the top, reaching the edges.
- d.Sprinkle with the flaky sea salt.
- e.Bake for 20-25 minutes, until the edges are golden brown and crisp, and the bottom is cooked through.
- f.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is the correct temperature (105-115°F / 40-46°C). Too hot and it will kill the yeast; too cold and it won't activate properly.
- 2Cook the onions low and slow. Rushing this step will result in sharp-tasting, burnt onions instead of sweet, caramelized ones.
- 3Be generous when oiling the baking sheet. This is key to achieving a crispy, golden-brown, non-stick bottom crust.
- 4Don't skip the dimpling step. It creates pockets for the olive oil and topping, and prevents the bread from puffing up into a large bubble.
- 5Pletzel is best enjoyed fresh on the day it's made. The crust is at its best within a few hours of baking.
Adapt it for your goals.
Ingredient Swap
Use sesame seeds instead of or in addition to poppy seeds for a different nutty flavor.
Flavor BoostFlavor Boost
Add 1-2 cloves of minced garlic to the onions during the last 5 minutes of cooking for an extra layer of savory flavor.
Herbaceous TwistHerbaceous Twist
Sprinkle fresh chopped rosemary or thyme over the onions before baking for an aromatic, herby note.
Different OnionsDifferent Onions
For a slightly sweeter and milder flavor, use Vidalia or other sweet onions. Red onions can also be used for a vibrant color.
Why this is on our healthy list.
Provides Sustained Energy
The complex carbohydrates from the all-purpose flour provide a steady source of energy to fuel your daily activities.
Rich in Allium Compounds
Onions are a key source of allium compounds and antioxidants like quercetin, which are linked to anti-inflammatory benefits and overall wellness.
Wholesome and Plant-Based
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.
Frequently asked questions
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.