This month, thanks to Karen of Karen’s Kitchen Stories, the Babes are baking pletzels. Pletzel means board, and this is basically an onion and poppy seed board, popular in Jewish bakeries several decades ago. While this particular recipe uses a bialy-type dough, I have a recipe that calls for a challah or brioche dough for added richness.
I spread this out over several days. Day one, I chopped a huge amount of onions. Day two, I made the dough and put it into the refrigerator for its overnight stay. I also used my slow cooker to caramelize the onions. That took about seven hours in all. They may have been a bit on the darker side, but they were delicious and the whole house smelled great while they were cooking. After cooking, they went into the refrigerator as well. Day three, I prepared the dough, slathered on the cooked onions, sprinkled on the poppy seeds, and baked the pletzel. It turned out great, and was a delicious accompaniment to several meals.
Breaking the process into multiple steps makes the bake less intimidating, and when it’s time, all the components are ready to assemble. For the recipe, go to Karen’s website, and also check in with the other Babes to see their take on this pletzel.
Bread Baking Babes: