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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

• 1 cup warm water (105–115°F)
• 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
• 2 teaspoons sugar
• 3 1/2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 2 medium onions, finely chopped (2 cups)
• 1 large egg, lightly beaten with 1 tablespoon water
• 1 teaspoon nigella seeds* or poppy seeds

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