Onion Pletzels

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1/4 cup cornmeal, for sprinkling
• 1 1/2 cups warm water
• 2 tablespoons instant yeast
• 5 teaspoons sugar
• 2 1/2 teaspoons salt
• 5 -5 1/2 cups bread flour
• 1/2 cup instant minced onion (you may substitute 1 cup finely chopped onion for this, but the dehydtated onion is easier to work w)
• 2 tablespoons vegetable oil
• 2 tablespoons poppy seeds
• 1 egg, beaten with
• 2 tablespoons water
• 1 tablespoon coarse salt, for sprinkling (optional)

Recipe

• 1 stack 2 baking sheets together and line the top one with parchment paper.
• 2 sprinkle with cornmeal and repeat with 2 more baking sheets.
• 3 set aside.
• 4 for the dough, hand whisk the water and yeast together in the bowl of an electric mixer to dissolve the yeast.
• 5 stir in the sugar, salt and 3 1/2 cups of the flour and mix to make a soft mass.
• 6 knead with the dough hook on the lowest speed for 8 to 10 minutes, gradually adding more flour as needed to form a soft dough.
• 7 place the bowl inside a large plastic bag, loosely close, and let rest for about 45 minutes, until almost doubled in size.
• 8 for the topping, soak the onion in hot water to cover for 15 minutes.
• 9 drain well and toss with the oil and poppy seeds.
• 10 set aside.
• 11 gently punch down the dough.
• 12 turn out onto a lightly floured surface and divide into 8 portions.
• 13 let rest for 10 minutes.
• 14 stretch or roll each portion into a 4 to 5 inch oval or circle.
• 15 don't overwork the dough.
• 16 place on prepared baking sheets.
• 17 lightly glaze with the egg wash.
• 18 spoon about 2 tbs of the topping all over each pletzel and sprinkle with coarse salt.
• 19 place the baking sheets inside large plastic bags, close loosely and let riase for 30 to 40 minutes until puffy.
• 20 preheat oven to 450*f.
• 21 bake for 25 to 30 minutes until golden brown.
• 22 let cool on wire racks for at least 15 minutes before removing from pans.