Parisian Pletzl Recipes

Steps:

• Mix the water with the yeast in a large glass bowl. Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture. Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary. Let the dough rise, covered with a towel, for 1 hour in a greased bowl. You can also leave the dough in the refrigerator for several hours or overnight.
• Preheat the oven to 375° and grease 2 cookie sheets.
• Divide the dough into 8 balls and roll or flatten them into rounds about 5 inches in diameter. Place 4 pletzel on each cookie sheet and gently press down the centers. Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2-inch border. Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered.
• Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack. Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions. If you don't have a broiler, raise the heat to 550° and put each sheet on the top rack for 2 minutes or so.

Steps:

• In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
• Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
• Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
• Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
• Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
• Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

Steps:

• Pour 1 cup lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease two cookie sheets.
• Divide the dough into twelve balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.
• Bake for 20 minutes. Then, if you like, slip the pletzlach under the broiler for a minute, to brown the onions. Serve lukewarm, as is or in a big pletzl sandwich.