Prep 2 hrs
Cook 25 mins
Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised! The article noted - Like the bialy, a form of pletzel from Bialystok, her tzibele pletzel (onion pletzel) is studded with onions and poppy seeds, but it is flatter than the bialy and made from a sweet dough formed into a round, rolled out very thin and then pricked with a fork. I'm using 2 tespoons yeast for my first making & will increase to the 2 tablespoons yeast the recipe calls for.
- 4 cups all-purpose flour
- 2 tablespoons yeast (2 packets)
- 4 tablespoons sugar
- 1 large egg
- 1⁄4 cup vegetable oil (plus 2 teaspoons)
- 1 1⁄2 teaspoons salt
- 1 medium onion, peeled and diced
- 2 teaspoons poppy seeds
- 1⁄2 teaspoon kosher salt
- Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.
- Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.
- Heat oven to 350 degrees. Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.
- Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3 inches in diameter and about 1 inch thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/8 of an inch. Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 ungreased baking sheets. Bake for about 20-25 minutes or until golden brown.