We were latecomers to this old-school deli bread. But now that we’ve met, we’re in love.
Why This Recipe Works
Our challenge while creating a recipe for pletzel—an old-school deli flatbread featuring onion and poppy seeds—was to figure out how to handle the superhydrated dough. Forming it required both a 20-minute rest and 10 minutes of machine kneading at high speed. Rather than rolling it, we pressed the dough onto a rimmed baking sheet, let it rest, and then stretched it a final time. We topped our pletzel with a mixture of sautéed onions, poppy seeds, and a pinch of salt. After a stint in the oven, our flatbread was superbly crisp yet chewy, with a salty-buttery-oniony topping.
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