Pletzel(Flat Onion Bread)
Pletzel is a savory flat onion bread with a crispy crust and tender interior, perfect for sharing as an appetizer or snack with its rich, aromatic flavors.
Ingredients
Instructions
- Dissolve yeast and sugar in 1/4 cup warm water.
- In a small saucepan, combine 1 cup water, 1 cup milk, and oil.
- Heat until warm, but do not boil.
- Pour the milk mixture into a large mixing bowl and mix with dissolved yeast.
- Stir in salt and gradually add flour to make a soft, workable dough.
- Remove the dough to a lightly floured surface and knead for 10 minutes, until smooth and elastic.
- Place the dough in an oiled bowl; cover with a clean towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Lightly grease 2 baking sheets with vegetable oil.
Tips & Substitutions
For best results, ensure your milk mixture is warm but not hot, as high temperatures can kill the yeast. If you don't have safflower oil, canola oil is a great substitute. To make the dough easier to handle, consider using a stand mixer with a dough hook. If you're looking for vegetarian recipes, this Pletzel is a delightful option.
Serving Suggestions
Pletzel is delicious served warm, topped with your favorite spreads or dips. Pair it with a hearty soup or salad for a complete meal. It also goes wonderfully with dishes like Zalabia for a sweet contrast, making it versatile for any occasion.
Storage & Reheating
Store leftover Pletzel in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week. To reheat, wrap in aluminum foil and warm in a preheated oven at 350°F for about 10-15 minutes, ensuring it stays soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pletzel(Flat Onion Bread) contains roughly 477 calories, with 10g protein, 81g carbohydrates, and 13g fat. It is an excellent source of iron (27% of the Daily Value), calcium (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1257mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Simply skip the step of dissolving it in water; instead, mix it directly with the dry ingredients. You may need to adjust the rising times slightly, as instant yeast can work faster.
What can I add to the dough for extra flavor?
For added flavor, consider mixing in chopped fresh herbs like rosemary or thyme, or even adding minced garlic. You can also top the Pletzel with additional onions or poppy seeds before baking to enhance its taste and presentation.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1 to 1.5 hours in a warm place. You can test it by gently pressing your finger into the dough; if the indentation remains, it's ready to be shaped. If it springs back, let it rise a bit longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).