Parisian Pletzl Food

PARISIAN PLETZL

Steps:

• Pour 1 cup lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease two cookie sheets.
• Divide the dough into twelve balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.
• Bake for 20 minutes. Then, if you like, slip the pletzlach under the broiler for a minute, to brown the onions. Serve lukewarm, as is or in a big pletzl sandwich.

PARISIAN PLETZEL

Steps:

• 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.

GRANDMA EVA'S ONION BOARD (PLETZEL)

Steps:

• Make a paste with 1/2 cup warm water and yeast and let sit for 5 minutes.
• Place yeast mixture into 4 cup of flour combine with the salt in a large bowl and mix together.
• In a separate bowl mix sugar, oil, additional 1 cup of warm water, 1 cup of flour, and 3/4s of the beaten eggs (reserving 1/4 of them for glazing the top of the pletzel).
• Add the sugar/oil/flour/egg mixture to the flour/yeast mixture and mix together with hands (great tools!).
• Place on floured surface and knead slightly until dough comes together.
• Place in clean oiled bowl, covered with plastic wrap and let rise in warm place for 1 hour.
• Punch down and knead again, place back in bowl and allow to rise for 15 minutes.
• Grease two sheet pans (cookie sheets with raised sides or jelly roll pans).
• Cut dough in half and pat each 1/2 into a sheet pan with the dough slightly raised around the sides.
• Brush each with remaining egg, sprinkle each with half of the sauteed onions with the olive oil remaining (patting into the dough), and sprinkle each with half of the poppy seeds.
• Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown.
• Can be served immediately as is or with butter and salt.

PLETZEL

Steps:

• Place towel or shelf liner beneath stand mixer to prevent wobbling and fit mixer with dough hook. Add flour, room-temperature water and 2 1/2 teaspoons salt to bowl and mix on low speed until no patches of dry flour remain, about 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest for 20 minutes.
• Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, about 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 8 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
• Using your fingers, coat large bowl and rubber spatula with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover bowl tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
• Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until onions are golden brown, about 10 minutes. Remove from heat and stir in poppy seeds. Transfer to bowl; set aside. Adjust oven rack to lowest position and heat oven to 500 degrees.
• Coat bottom and sides of 12 x 16 inch rimmed baking sheet with 1 tablespoon oil. Using oiled rubber spatula, turn dough out onto prepared sheet along with any oil remaining in bowl.
• Using your oiled fingertips, press dough out toward edges of sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rise, uncovered, at room temperature for 30 minutes. (Dough will increase but not quite double in volume.).
• Using your oiled fingertips, press dough out toward edges of sheet once more. Using dinner fork, poke surface of dough 30 to 40 times. Brush top of dough with remaining 1 tablespoon oil and sprinkle with 1 1/2 teaspoons salt. Distribute onion-poppy seed mixture evenly over dough, leaving 1/2-inch border around edge.
• Bake until golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Using metal spatula, transfer pletzel to cutting board. Slice with a serrated knife and serve.