Authentic Pletzel (Jewish Onion Focaccia) Recipe

What is Pletzel?

Ask someone from an older generation in many Jewish communities and they’ll tell you, “It’s the cracker you get when you order chopped liver.” The word pletzel comes from Yiddish and historically referred to a cracker or flatbread sold in Jewish bakeries and delis across Eastern Europe and later in the United States. Today’s pletzel looks like a savory flat focaccia, but the dough often resembles challah dough. This onion-topped flatbread likely evolved as a practical way to use leftover dough and onions, becoming a beloved everyday bread in many households.

Traditionally topped with sautéed onions (sometimes called “onion board”), pletzel is versatile: add cheese, sliced tomatoes, or fresh herbs for variations. You can also prepare a vegan version using vegan challah-style dough and keep it dairy-free. For a sweeter twist, sprinkle the baked bread with sugar and serve with a chocolate or hazelnut spread for an indulgent snack.

While pletzel is an everyday staple, it also makes a welcome addition to holiday tables, casual gatherings, or a brunch spread. It pairs beautifully with dips, smoked fish, salads, and a variety of spreads.

Ingredients

Complete measurements and the full ingredient list are included below in the recipe card.

• Flour: Unbleached all-purpose flour and bread flour. You may use only all-purpose flour if desired.
• Instant yeast: Or use active dry yeast following the applicable conversion notes.
• Sugar and salt: Essential for balance and yeast activity.
• Egg yolks: For richness in the dough.
• Vegetable oil: Canola or another neutral oil; olive oil also works.
• Lukewarm water: Not hot—lukewarm prevents killing the yeast.
• Topping: Chopped yellow onions, whole poppy seeds, and kosher salt.
• Olive oil: For sautéing the onions and brushing the pan.
• Large egg: For the egg wash.

Step-by-Step Instructions

This recipe uses a basic challah-style dough. If you prefer another bread dough you know well, you can substitute it. A baking stone is optional but not necessary.

Prepare the Dough

1. In the bowl of a stand mixer, combine the flours, instant yeast, sugar, and salt. Add the egg yolks and mix briefly with the paddle attachment on low speed.
2. Mix the oil into the lukewarm water, then with the mixer on low, slowly pour the liquid into the flour mixture until hydrated and a shaggy mass forms.
3. Switch to the dough hook and mix on medium speed for 2–3 minutes until the dough becomes smooth and clears the sides of the bowl. The dough may feel sticky; this is normal. Do not add extra flour during this stage.
4. Dust a clean surface with a little flour, transfer the dough, spray the top with oil, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 90 minutes.

Prepare the Onion Topping

1. While the dough rises, heat olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, until caramelized and lightly golden, about 10–15 minutes.
2. Remove from heat, transfer the onions to a bowl, and stir in the poppy seeds and kosher salt to taste.

Assemble the Pletzel

1. Grease a large rimmed baking sheet or jelly roll pan generously with olive oil or line it with parchment paper. Gently deflate the risen dough and transfer it to the prepared pan.
2. Use oiled fingers to stretch the dough into an even layer filling the pan. If it resists and springs back, let it rest for a few minutes and try again.
3. Brush the surface with beaten egg for an attractive sheen, then allow the dough to rest for another 30 minutes.

Bake the Pletzel

1. Preheat the oven to 450°F (230°C). Evenly sprinkle the caramelized onion and poppy seed topping over the dough.
2. Bake on the lower oven rack for 14–17 minutes, turning the pan once about halfway through baking. The pletzel is done when it achieves a deep golden-brown color.
3. Remove from the oven, cool for 5 minutes, then slice with a serrated knife or pizza wheel and serve warm.

Tips for Perfect Pletzel

• Use a kitchen scale for the best consistency. Too much flour will make the dough dense; too little will make it overly sticky.
• Recipes vary in thickness. This version yields a medium-thickness pletzel. Divide the dough to make thinner sheets or use a smaller pan for a thicker loaf—adjust baking time accordingly.
• Take your time caramelizing the onions; slow cooking develops deeper, sweeter flavor that complements the bread.

Storage, Make-Ahead, and Yield

• Best the same day. Store pletzel in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month; reheat in the oven before serving.
• To prepare ahead, reduce the yeast slightly (for example, to about 1 1/4 teaspoons), allow the dough to rise about 90 minutes at room temperature, then refrigerate overnight. Bake the next day.
• Yield: Approximately 8–10 servings, depending on slice size.

Pletzel Recipe

Jewish flatbread topped with caramelized onions and poppy seeds.

Ingredients (for the bread)

• 3 cups unbleached all-purpose flour (about 360 g)
• 1 cup bread flour (about 130 g) — optional, can use all-purpose only
• 2 1/4 teaspoons instant yeast
• 2 tablespoons sugar (about 25 g)
• 1 teaspoon salt
• 2 large egg yolks, room temperature
• 1 1/4 cups lukewarm water (300 ml)
• 2 tablespoons canola oil (about 30 g) or another neutral oil

Topping

• 1 large egg, beaten for egg wash
• 2 cups chopped yellow onions (about 300 g)
• 3 tablespoons olive oil (about 45 ml) for sautéing
• 1/4 cup whole dry poppy seeds (about 30 g)
• 1 1/2 teaspoons kosher salt (adjust to taste)

Instructions

1. In a stand mixer bowl, combine flours, yeast, sugar, and salt. Add egg yolks and mix on low with the paddle attachment.
2. Stir oil into the lukewarm water, then drizzle into the flour mixture while mixing on low until a shaggy mass forms.
3. Switch to the dough hook and mix on medium for about 3 minutes until the dough is smooth and clears the bowl sides. Dough will be slightly sticky—this is normal.
4. Turn the dough onto a lightly dusted surface, spray with oil, cover, and let rise about 90 minutes or until doubled.
5. While dough rises, heat olive oil in a skillet, add chopped onions, and cook until caramelized (10–15 minutes). Transfer onions to a bowl and mix in poppy seeds and salt.
6. Preheat oven to 450°F (230°C). Grease a large rimmed baking sheet with olive oil or line with parchment.
7. Gently deflate the dough, transfer to the prepared pan, and stretch to fit. Brush with beaten egg and let rest 30 minutes.
8. Top with the onion mixture and bake on the lower oven shelf for 14–17 minutes, turning the pan once about halfway through. The pletzel is done when deep golden brown.
9. Cool 5 minutes, slice, and serve warm.

Notes

• Weighing flour ensures consistent results; too much makes a dense dough, too little makes it sticky.
• Store at room temperature for up to two days or freeze wrapped for up to one month. Reheat in a 300°F oven for 5–10 minutes.
• Try other toppings: cheeses, sliced tomatoes, fresh herbs, or roasted vegetables.