📝 About This Recipe
Hailing from the bustling Jewish bakeries of pre-war Poland, the Pletzl is a beloved Ashkenazi classic that sits somewhere between a focaccia and a bialy. This rustic flatbread is defined by its dimpled surface, generously laden with a savory mixture of caramelized onions and crunchy poppy seeds. Its golden, chewy crust and deeply aromatic topping make it a soul-warming staple of the Sabbath table or a perfect accompaniment to a hot bowl of chicken soup.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/2 cups Warm water (between 105-115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1/4 cup Vegetable oil (neutral oil like canola or grapeseed)
- 1 1/2 teaspoons Kosher salt
The Onion Topping
- 2 large Yellow onions (finely diced)
- 3 tablespoons Vegetable oil (for sautéing)
- 2 tablespoons Poppy seeds (whole)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 1 large Egg (beaten, for egg wash)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the vegetable oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough begins to form.
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3
Using a dough hook or your hands on a floured surface, knead the dough for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the topping. Heat 3 tablespoons of oil in a skillet over medium heat. Add the diced onions and a pinch of salt.
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6
Sauté the onions for 10-12 minutes, stirring frequently, until they are soft and translucent with golden edges. Do not fully caramelize them; they will finish cooking in the oven.
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7
Remove the onions from the heat and stir in the poppy seeds and black pepper. Set aside to cool to room temperature.
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8
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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9
Punch down the risen dough to release the air. Transfer it to the prepared baking sheet and pat it out into a large rectangle or oval, approximately 1/2 inch thick.
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10
Using your fingertips, press deep dimples all over the surface of the dough, similar to making focaccia. This prevents the dough from puffing up too much and creates pockets for the onions.
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11
Brush the entire surface of the dough with the beaten egg wash. This ensures a beautiful golden-brown shine.
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12
Spread the onion and poppy seed mixture evenly over the dough, pressing the onions slightly into the dimples.
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13
Bake for 20-25 minutes, or until the edges are deeply golden and the onions are toasted and fragrant.
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14
Remove from the oven and let the Pletzl cool on a wire rack for at least 10 minutes before slicing into squares or wedges.
💡 Chef's Tips
For the best flavor, use yellow or Spanish onions rather than red onions, as they provide the classic sweetness. If the dough is too springy and shrinks back when rolling, let it rest for 5 minutes to relax the gluten, then try again. Don't skip the dimpling! It's essential for keeping the toppings in place and creating that signature texture. Ensure your poppy seeds are fresh; old poppy seeds can taste bitter and ruin the delicate onion flavor. To store, wrap in foil; it can be reheated in a 350°F oven for 5 minutes to restore the crust's crispness.
🍽️ Serving Suggestions
Serve warm alongside a traditional Ashkenazi Chicken Soup with Matzah Balls. Use as the base for a sandwich filled with deli brisket or corned beef. Pair with a schmear of cream cheese or chopped liver for a classic appetizer. Enjoy as a side to a hearty Cholent or beef stew on a cold afternoon. Serve with a glass of seltzer or a dry white wine like Riesling.