- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
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
Ingredients
- 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
Instructions
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Tags
Nutrition

- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 133 % Daily Value *
- Total Fat: 3 g 4.94%
- Saturated Fat: 0 g 2.19%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 389 mg 16.19%
- Calcium: 5 mg 0.51%
- Potassium: 31 mg 0.9%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.62%
- Zinc: 0 mg 0%
- Total Carbohydrate: 23 g %
- Dietary Fiber: 1 g 3.4%
- Sugar: 0 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq