Pletzel Onion Focaccia: Traditional Jewish Savory Flatbread Recipe

What is Pletzel?

Pletzel (Yiddish for “cracker” or “cookie”) is an old Eastern European Jewish flatbread traditionally sold in delis and bakeries. While it resembles Italian focaccia, the dough commonly used for pletzel is similar to challah—rich and slightly sweet. Historically, it became popular as a way to use leftover dough or ingredients, and the classic version is topped with caramelized onions and poppy seeds, earning it nicknames like “onion board.”

Although the onion-and-poppy topping is traditional, pletzel is versatile: you can add cheese, tomatoes, or fresh herbs. For a vegan option, use a plant-based challah dough. For a sweeter twist, sprinkle with sugar and serve with jam or a chocolate spread. Pletzel is an everyday bread that also makes a warm, welcoming addition to holiday tables beyond Jewish holidays.

Ingredients

The full ingredient list with measurements is in the recipe card below. Key components include:

• Unbleached all-purpose flour and bread flour. You can use only unbleached all-purpose if preferred.
• Instant yeast. See notes if you prefer active dry yeast.
• Sugar and salt. Both balance flavor and support yeast activity.
• Egg yolks for richness.
• Vegetable oil (canola or similar) in the dough; olive oil can also be used.
• Lukewarm water. Ensure it’s not too hot or it may harm the yeast.
• Chopped yellow onions, whole poppy seeds, and kosher salt for the topping.
• Olive oil for caramelizing the onions and greasing the pan.
• Large egg for the egg wash.

Step-by-Step Instructions

This recipe uses a basic challah-style dough. If you have a preferred dough recipe, feel free to substitute.

Prepare the Dough

1. In a large mixing bowl fitted with the paddle attachment, combine the flours, instant yeast, sugar, and salt. Add the egg yolks and mix on low speed.
2. Combine oil with lukewarm water. With the mixer on low, slowly pour the liquid into the flour mixture until hydrated and a shaggy mass forms.
3. Switch to the dough hook and mix on medium until the dough is smooth and cleans the sides of the bowl, about 2–3 minutes. The dough may look sticky — this is normal; the flour will continue to absorb liquid during resting. Avoid adding extra flour.
4. Turn the dough onto a lightly dusted surface, spray the top with oil, cover with plastic wrap, and let it rise in a warm place until doubled, about 90 minutes.

Prepare the Onion Topping

1. While the dough rises, heat olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 10–15 minutes.
2. Remove from heat and transfer the onions to a bowl. Stir in the poppy seeds and kosher salt until evenly combined.

Assemble the Pletzel

1. Grease a large rimmed cookie sheet or jelly-roll pan generously with olive oil or line it with parchment paper. Gently deflate the risen dough and transfer it to the prepared pan.
2. Using oiled fingers, stretch the dough to an even layer that fills the pan. If it resists, let it rest for a few minutes and try again.
3. Brush the dough lightly with the beaten egg for an egg wash, then let it rest for another 30 minutes.

Bake the Pletzel

1. Preheat the oven and arrange the oven rack in the lower third. Evenly top the dough with the onion-and-poppy mixture.
2. Bake until the bread is deep golden brown, about 14–17 minutes, turning the pan halfway through baking. Remove from the oven, let cool 5 minutes, then slice with a serrated knife or pizza wheel and serve warm.

Tips for Perfect Pletzel

• Use a kitchen scale when possible for accurate measurements; too much flour makes the dough dense, too little makes it overly sticky.
• Thickness is a matter of preference. Some recipes produce a thicker, bread-like pletzel; others roll the dough thin like pizza. This version aims for a middle ground—adjust to your taste.
• Take your time caramelizing the onions; slow, gentle cooking develops deep, sweet flavor that makes the topping irresistible.

Storage, Make-Ahead, and Yield

• Pletzel is best the same day. Store at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly and freeze up to one month; reheat in a 300°F oven for 5–10 minutes before serving.
• To make ahead, reduce yeast slightly (see recipe notes) and refrigerate after the initial rise to slow fermentation; bake the next day.
• Yield: This recipe makes approximately 8–10 servings, depending on how you slice it.