Grandma Eva’s Onion Board (Pletzel)
Description
Grandma Eva’s Onion Board, also known as Pletzel, is a traditional Eastern European recipe that carries the warmth and history of home-baked comfort. The crispy, slightly chewy dough is topped with sautéed onions, poppy seeds, and a delicate egg wash that gives it a golden sheen. It’s a simple, rustic bread that’s beloved in many households, especially in New York bakeries, but there’s something uniquely special about this version — passed down from my grandmother’s kitchen to mine. Every ingredient is carefully measured, thanks to my sister’s dedication to ensuring this recipe could be shared and recreated with precision. Despite the minimal ingredients, the result is an extraordinarily flavorful bread that far surpasses anything you’d find in a bakery. While this recipe requires some patience due to the yeast dough rising times, it’s an absolute joy to make — and even more of a joy to eat.
Ingredients
Here are the ingredients for this homemade Pletzel recipe, perfect for two sheet pans:
| Ingredient | Quantity |
|---|---|
| Warm water | 2 1/4 cups |
| Flour (divided) | 4 cups |
| Eggs (beaten) | 1 large |
| Additional warm water | 3/4 cup |
| Salt | 1 teaspoon |
| Sugar | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Sauteed onions | 1/3 cup |
| Poppy seeds | 1/2 teaspoon |
Nutritional Information
This recipe yields two full sheet pans of pletzel, and the nutritional breakdown is based on the entire recipe. If serving to a large group, each serving would contain a portion of this delicious bread.
| Nutrient | Amount (per recipe) |
|---|---|
| Calories | 1885.9 kcal |
| Total Fat | 50.7 g |
| Saturated Fat | 8 g |
| Cholesterol | 279 mg |
| Sodium | 1292.5 mg |
| Carbohydrates | 308.7 g |
| Dietary Fiber | 14.2 g |
| Sugars | 58.3 g |
| Protein | 46.9 g |
Instructions
Step 1: Prepare the Yeast Mixture
Start by making a paste with 1/2 cup warm water and yeast. Let this sit for about 5 minutes to allow the yeast to bloom and activate. It should start to bubble and foam, signaling that it’s ready for use.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the yeast mixture with 4 cups of flour and 1 teaspoon salt. Stir the mixture together until it forms a rough dough.
Step 3: Create the Wet Mixture
In a separate bowl, whisk together 1 tablespoon of sugar, 1 tablespoon of olive oil, 3/4 cup of warm water, 1 cup of flour, and 3/4 of the beaten egg. Reserve the remaining 1/4 of the beaten egg for brushing the top of the pletzel later.
Step 4: Combine the Wet and Dry Mixtures
Add the wet mixture to the dry yeast-flour mixture and use your hands to combine everything thoroughly. This is where your hands truly become the best tools, as the dough will start to come together. You might need to knead it a bit to ensure it’s smooth and well-mixed.
Step 5: Knead the Dough
Turn the dough onto a floured surface and knead gently for about 2-3 minutes, just until it forms a cohesive, smooth ball. It shouldn’t be too sticky or too dry — if needed, add a touch of flour.
Step 6: First Rise
Place the kneaded dough in a clean, oiled bowl. Cover it with plastic wrap and let it rise in a warm place for 1 hour. The dough should double in size during this time.
Step 7: Punch Down and Rest
After the dough has risen, punch it down to release the air. Knead it a little more to smooth it out, then place it back in the bowl to rise for an additional 15 minutes.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for the pletzel once it’s assembled.
Step 9: Prepare the Baking Sheets
While the dough is resting, grease two sheet pans or jelly roll pans with a little oil. If you don’t have jelly roll pans, cookie sheets with raised sides work just as well.
Step 10: Shape the Dough
Once the dough has rested, divide it into two equal halves. Press each half gently into the prepared sheet pans, ensuring the dough extends to the edges, but with a slight raised border around the perimeter.
Step 11: Add Toppings
Brush the surface of each dough sheet with the remaining beaten egg (this gives the bread its beautiful golden finish). Sprinkle half of the sauteed onions on top of each sheet, pressing them gently into the dough. Drizzle the remaining olive oil over the onions, ensuring the dough absorbs some of the flavor. Finally, sprinkle each sheet with poppy seeds for an added texture and burst of flavor.
Step 12: Bake
Place both pans in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the bread has a crisp, crunchy texture. The onions will have caramelized slightly, adding to the rich, savory flavor.
Step 13: Serve
Once the pletzel is out of the oven, let it cool slightly before cutting into squares or rectangles. You can serve it as-is, or for a more indulgent treat, add a little butter and a sprinkle of salt on top before serving.
Notes
- Rising Time: Keep in mind that the preparation time doesn’t include the 1 hour and 15 minutes of rising time for the dough, so plan accordingly.
- Toppings: Feel free to adjust the amount of onions and poppy seeds based on personal preference. You can also experiment with adding other toppings, such as sesame seeds or garlic for a different flavor profile.
- Storage: This bread is best eaten fresh, but if you have leftovers, store them in an airtight container for up to 3 days. You can also freeze the pletzel for up to a month and reheat it in the oven when ready to enjoy.
Grandma Eva’s Onion Board (Pletzel) is a wonderful example of how simplicity in ingredients leads to a delicious and hearty result. It’s perfect for sharing with family and friends, or for enjoying as a savory snack. Whether served with butter, cheese, or on its own, this bread brings comfort, tradition, and a touch of nostalgia to every bite. Enjoy this piece of family history and feel the love in every knead and rise.
Serving Suggestions
- Pair with a warm bowl of soup, such as split pea or chicken creole.
- Serve alongside a fresh salad for a light meal.
- Enjoy with a hot cup of coffee or tea for an afternoon treat.
