The pletzel is a Jewish flatbread similar to focaccia, normally topped with onion and poppy seeds. It's also referred to as an "onion board." I added a few extra toppings to turn it in to an "Everything" pletzel! —inpatskitchen
Test Kitchen Notes
This is super low-maintenance for bread! There's no need to knead or any long-rising times. Once baked, the inside was soft and fluffy with a nice texture, while the crust of the bread was quite crunchy and snappy, rather than chewy. I had a bit of trouble with it sticking to the pan, so be sure to grease it well. The other thing I found was that the onions on top started to burn before the bread was baked, but I just covered the pan with foil for the last 15 minutes to keep them from browning too much. —Jo Keohane
In a large mixing bowl, combine the warm water and yeast. Let stand for about 10 minutes.
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:
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.
Generously oil a 9-x-13-inch baking pan and spread the rested dough in. I use wet hands to make the spreading easier.
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.
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!