Ingredients
Units
Scale
For the dough:
- 1 ½ cups warm water
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tsp granulated sugar
- 2 tsp kosher salt
- 3 ½ cups all-purpose flour
- 2 Tbsp olive oil, plus more to coat the dough
For the topping:
- 3 yellow onions
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1 Tbsp poppy seeds
- 1 tsp flaky salt, such as Maldon
Instructions
- In a small bowl, combine 1½ cups warm water, 2¼ tsp active dry yeast, and 2 tsp granulated sugar. Stir to combine, and then allow to sit until foamy, about 5 minutes.
- In the bowl of a stand mixer, combine 2½ cups all-purpose flour and 2 tsp kosher salt. Stir to combine. Add yeast mixture and 2 Tbsp olive oil. Using the dough hook, turn the mixer onto the stir setting, and stir until a ball of dough forms. Add the remaining cup of all-purpose flour while the mixer kneads the dough for another 5-8 minutes. You’re looking for a smooth, elastic ball of dough. You may not need the full cup of flour to achieve this.
- Transfer the ball of dough to a large, oiled bowl, turning to cover the dough with oil, and refrigerate for 12-24 hours.
- When you are ready to bake the pletzl, remove the dough from the fridge and allow it to come to room temperature. This can take 40 minutes to an hour, depending on the temperature of your kitchen, so be sure to leave plenty of time.
- Meanwhile, thinly slice 3 yellow onions. Add 1 Tbsp olive oil and the sliced onions to a cold pan, and heat over medium heat until the onions begin to sizzle. Turn the heat down to low and allow the onions to caramelize, stirring occasionally. If the onions begin to stick, add a Tbsp of water and move them around a bit. Cook the onions for 20-30 minutes, until they are glossy and light golden brown. Remove them from the heat.
- Line a 15×10” pan (aka a jelly roll pan) with parchment or a silicone baking mat. Gently stretch the dough, using your fingertips, so that it reaches the edges of the pan. Prick the dough all over with a fork, leaving a 1-inch border. Cover the dough with oiled plastic wrap, and allow to rise for another 20 minutes. Meanwhile, preheat the oven to 400°F.
- Spread the caramelized onions over the dough, leaving a 1-inch border. Sprinkle liberally with poppy seeds. Place the pan on the middle rack of the oven, and bake for 30 minutes or until the top is golden brown, and the bottom feels sturdy and sounds hollow when you tap it. Turn the pan once, halfway through baking.
- Remove the bread from the oven and transfer to a wire rack to cool for about 10 minutes. Slice the bread into squares and enjoy warm, or allow to cool fully and schmear with cream cheese or chopped liver.
Notes
Bread will last for 2-3 days in an airtight container on the counter.
- Prep Time: 15 minutes + 12-24 hours proofing time
- Cook Time: 1 hour 5 minutes minutes
- Category: Bread
- Method: Baking
- Cuisine: Ashkenazi