"Everything" Pletzel (Onion Board Bread)

For the bread:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (100 to 120° F)
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 1/2 to 3 cups bread flour

1. In a large mixing bowl, combine the warm water and yeast. Let stand for about 10 minutes.
2. Stir in the beaten egg, oil, and salt. Gradually add the flour, starting with about 2 cups. Add more flour as needed until you get a soft but slightly sticky dough. Cover and let rest for 20 to 30 minutes.

For the topping and finishing:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic
• 3 tablespoons toasted sesame seeds
• 2 tablespoons poppy seeds
• The previously made dough
• 1/2 tablespoon Kosher salt

1. To make the topping, gently sauté the onions in the olive oil until lightly browned. Once there, take the pan off the heat and grate in the garlic (use a microplane or garlic press). Stir in the sesame and poppy seeds and let cool to room temperature.
2. Generously oil a 9-x-13-inch baking pan and spread the rested dough in. I use wet hands to make the spreading easier.
3. Spread the onion and seed topping over the loaf and then sprinkle with the salt. Use a little more if you like your "everything" salty.
4. Let the bread rest for about 30 minutes and then bake in a 400° F preheated oven for 30 to 40 minutes. Best served warm.