Onion Pletzels

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READY IN: 2hrs 30mins
Recipe by MarieRynr

This is a delicious flatbread that takes well to cream cheese. These freeze nicely, especially if you enjoy them split, toasted and slathered with cream cheese.

Ingredients Nutrition

  • 14 cup cornmeal, for sprinkling

  • 1 12 cups warm water
  • 2 tablespoons instant yeast
  • 5 teaspoons sugar
  • 2 12 teaspoons salt
  • 5 -5 12 cups bread flour

  • 12 cup instant minced onion (you may substitute 1 cup finely chopped onion for this, but the dehydtated onion is easier to work w)
  • 2 tablespoons vegetable oil
  • 2 tablespoons poppy seeds
  • 1 egg, beaten with
  • 2 tablespoons water
  • 1 tablespoon coarse salt, for sprinkling (optional)


  1. Stack 2 baking sheets together and line the top one with parchment paper.
  2. Sprinkle with cornmeal and repeat with 2 more baking sheets.
  3. Set aside.
  4. For the dough, hand whisk the water and yeast together in the bowl of an electric mixer to dissolve the yeast.
  5. Stir in the sugar, salt and 3 1/2 cups of the flour and mix to make a soft mass.
  6. Knead with the dough hook on the lowest speed for 8 to 10 minutes, gradually adding more flour as needed to form a soft dough.
  7. Place the bowl inside a large plastic bag, loosely close, and let rest for about 45 minutes, until almost doubled in size.
  8. For the topping, soak the onion in hot water to cover for 15 minutes.
  9. Drain well and toss with the oil and poppy seeds.
  10. Set aside.
  11. Gently punch down the dough.
  12. turn out onto a lightly floured surface and divide into 8 portions.
  13. Let rest for 10 minutes.
  14. Stretch or roll each portion into a 4 to 5 inch oval or circle.
  15. Don't overwork the dough.
  16. Place on prepared baking sheets.
  17. Lightly glaze with the egg wash.
  18. Spoon about 2 TBs of the topping all over each pletzel and sprinkle with coarse salt.
  19. Place the baking sheets inside large plastic bags, close loosely and let riase for 30 to 40 minutes until puffy.
  20. Preheat oven to 450*F.
  21. Bake for 25 to 30 minutes until golden brown.
  22. Let cool on wire racks for at least 15 minutes before removing from pans.

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