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Onion Pletzel

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Bread
Recipe Preparation Level: moderate

    1 cup lukewarm water
    1 scant tablespoon (1 package) active dry yeast
    4-5 cups unbleached all-purpose flour
    2 large eggs
    1/4 cup plus 2 tablespoons vegetable oil
    1 scant tablespoon sugar
    2 teaspoons salt
    1/2 cup cold water
    1 medium onion, diced (about 3/4 cup)
    2 tablespoons poppy seeds
    Kosher salt

    Mix the water with the yeast in a large glass bowl. Add 4
    cups of the flour, the eggs, 1/4 cup of the oil, the sugar,
    and the salt to the yeast mixture. Stir well, then turn the
    dough out onto a work surface and knead for about 10 minutes,
    or until smooth, adding more flour if necessary. Let the
    dough rise, covered with a towel, for 1 hour in a greased
    bowl. You can also leave the dough in the refrigerator for
    several hours or overnight.

    Preheat the oven to 375 and grease 2 cookie sheets.

    Divide the dough into 8 balls and roll or flatten them into
    rounds about 5 inches in diameter. Place 4 pletzel on each
    cookie sheet and gently press down the centers. Brush with
    water and sprinkle each with about 2 tablespoons diced
    onions leaving a 1/2-inch border. Drizzle the remaining 2
    tablespoons vegetable oil over the onions and sprinkle with
    the poppy seeds and some kosher salt. Let sit for 15 minutes,
    uncovered.

    Bake the pletzels for 20 minutes, switching from top to
    middle rack after 10 minutes, or do them in 2 shifts on the
    middle rack. Then stick them under the broiler for 1 minute, keeping
    a sharp eye on them, to brown the onions. If you don't have
    a broiler, raise the heat to 550 and put each sheet on the
    top rack for 2 minutes or so.

    Makes 8.

    Source: "The Jewish Holiday Baker" by Joan Nathan

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