Jewish Onion BreadRita Maas
Pletzel
This onion bread — whether formed into individual rolls or, as we did here, into a flat loaf (similar to Italian focaccia) — can be found in Jewish bakeries all over New York City's Lower East Side. We used nigella seeds (often called black onion seeds, although that's a misnomer), with their subtle nutty flavor, for the topping instead of the more typical poppy seeds.
Active time: 1 hr Start to finish: 3 3/4 hr
Cooks' note:
Dough can be formed into a ball 1 day ahead and allowed to rise, chilled. Bring to room temperature before shaping.
Recipe notes
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