Pletzel Recipes

PLETZEL - JEWISH ONION BOARD

Steps:

• Mix: In a large bowl, whisk together the flour and yeast. Add the salt, olive oil, and warm water and mix with a wooden spoon or rubber spatula until all the flour is incorporated. Rub a teaspoon or less of olive oil over the dough, cover with plastic wrap or a kitchen towel and set in the refrigerator overnight. It will get bubbly and double in size.
• Make the topping: In a medium sauté pan, heat the olive oil and onion over medium-low heat. Sauté the onion, stirring frequently, for 15 to 20 minutes, or until translucent and just starting to brown. When nearly done, stir in the salt.
• Preheat: Preheat the oven to 425 degrees F.
• Stretch the dough: Line a baking sheet with parchment, and brush with about 2 teaspoons of olive oil. Gently scrape the dough onto the baking sheet. Let it rest for 5 minutes. Using your fingers in a dimple motion, stretch the dough into a 13-by-10 inch rectangle. If the dough shrinks back, cover loosely and let it rest for 230 to 30 minutes. Stretch again.
• Add the toppings: Spread the sautéed onion all over the dough, leaving a 1-inch border. Sprinkle with the poppy seeds and a touch of salt (if using).
• Bake: Bake for 30 minutes, rotating the pan half-way. Transfer to a wire rack. Cool slightly and cut into squares to eat warm.

GRANDMA EVA'S ONION BOARD (PLETZEL)

Steps:

• Make a paste with 1/2 cup warm water and yeast and let sit for 5 minutes.
• Place yeast mixture into 4 cup of flour combine with the salt in a large bowl and mix together.
• In a separate bowl mix sugar, oil, additional 1 cup of warm water, 1 cup of flour, and 3/4s of the beaten eggs (reserving 1/4 of them for glazing the top of the pletzel).
• Add the sugar/oil/flour/egg mixture to the flour/yeast mixture and mix together with hands (great tools!).
• Place on floured surface and knead slightly until dough comes together.
• Place in clean oiled bowl, covered with plastic wrap and let rise in warm place for 1 hour.
• Punch down and knead again, place back in bowl and allow to rise for 15 minutes.
• Grease two sheet pans (cookie sheets with raised sides or jelly roll pans).
• Cut dough in half and pat each 1/2 into a sheet pan with the dough slightly raised around the sides.
• Brush each with remaining egg, sprinkle each with half of the sauteed onions with the olive oil remaining (patting into the dough), and sprinkle each with half of the poppy seeds.
• Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown.
• Can be served immediately as is or with butter and salt.

PRETZEL ROLLS

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
• Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
• Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
• Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
• Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

PRETZEL CRUST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
• Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
• Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
• Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
• Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
• Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
• Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.

HOMEMADE PRETZELS

Steps:

• In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes. , Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt. , Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown.

PLETZEL

Steps:

• Place towel or shelf liner beneath stand mixer to prevent wobbling and fit mixer with dough hook. Add flour, room-temperature water and 2 1/2 teaspoons salt to bowl and mix on low speed until no patches of dry flour remain, about 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest for 20 minutes.
• Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, about 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 8 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
• Using your fingers, coat large bowl and rubber spatula with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover bowl tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
• Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until onions are golden brown, about 10 minutes. Remove from heat and stir in poppy seeds. Transfer to bowl; set aside. Adjust oven rack to lowest position and heat oven to 500 degrees.
• Coat bottom and sides of 12 x 16 inch rimmed baking sheet with 1 tablespoon oil. Using oiled rubber spatula, turn dough out onto prepared sheet along with any oil remaining in bowl.
• Using your oiled fingertips, press dough out toward edges of sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rise, uncovered, at room temperature for 30 minutes. (Dough will increase but not quite double in volume.).
• Using your oiled fingertips, press dough out toward edges of sheet once more. Using dinner fork, poke surface of dough 30 to 40 times. Brush top of dough with remaining 1 tablespoon oil and sprinkle with 1 1/2 teaspoons salt. Distribute onion-poppy seed mixture evenly over dough, leaving 1/2-inch border around edge.
• Bake until golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Using metal spatula, transfer pletzel to cutting board. Slice with a serrated knife and serve.