Mrs. Peltz’s Onion Flat Rolls (Pletzlach): A Taste of Brooklyn

The first time I tasted something resembling a pletzel, it was at my grandmother’s bustling kitchen table. Sunlight streamed through the window as she expertly assembled these savory rounds, the air thick with the aroma of yeast and caramelized onions. She called them “Onion Boards,” a term I found delightfully amusing. The memory of their crisp edges, soft interior, and that distinct oniony bite transports me back to those warm, chaotic, love-filled Sunday afternoons. These Mrs. Peltz’s Onion Flat Rolls, or Pletzlach, evoke that same comforting nostalgia, a simple yet profound connection to heritage and home.

Recipe Overview

• Prep Time: 1 hour 45 minutes (includes rising time)
• Cook Time: 20-25 minutes
• Total Time: 2 hours 10 minutes
• Servings: 20 rolls
• Yield: 20 rolls
• Dietary Type: Dairy-Free (can be made Vegan)

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons yeast (2 packets)
• 4 tablespoons sugar
• 1 large egg (can be substituted with flax egg for vegan option)
• 1/4 cup vegetable oil (plus 2 teaspoons)
• 1 1/2 teaspoons salt
• 1 medium onion, peeled and diced
• 2 teaspoons poppy seeds
• 1/2 teaspoon kosher salt

Equipment Needed

• Electric mixer with dough paddle
• Large mixing bowl (greased)
• Small mixing bowl
• Floured board
• Rolling pin
• Fork
• 2 ungreased baking sheets

Instructions

1. Place the flour in the bowl of an electric mixer fitted with the dough paddle. Create a well in the center of the flour.
2. Pour 1 cup of lukewarm water into the well. Add the yeast and 2 tablespoons of sugar to the water. Let the mixture sit for 30 minutes, allowing the yeast to activate and become foamy. This step is crucial for a light and airy pletzel.
3. Add the egg, 1/4 cup of vegetable oil, the remaining sugar, and the salt to the flour and yeast mixture.
4. Mix well using the dough paddle until the dough is soft but not sticky. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
5. Turn the dough out into a greased bowl, ensuring all sides of the dough are lightly coated with oil to prevent sticking. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for one hour. This first rise is essential for developing the dough’s flavor and texture.
6. After the first rise, gently knead the dough lightly to deflate it. Return the dough to the greased bowl, cover, and let it rise again for 30 minutes. This second rise further enhances the dough’s airy texture.
7. While the dough is rising for the second time, prepare the onion topping. In a small bowl, combine the diced onion, poppy seeds, and the remaining 2 teaspoons of vegetable oil. Mix well to ensure the onions are evenly coated. Set aside.
8. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is positioned in the center.
9. Once the dough has completed its second rise, divide it into 20 equal-sized balls.
10. On a lightly floured board, roll each ball into a circle approximately 2 to 3 inches in diameter and about 1/8 inch thick. The thinner you roll them, the crispier they will be.
11. Sprinkle a tablespoon or so of the onion-poppy seed mixture evenly over each rolled-out circle.
12. Gently roll the circles again, very lightly, to press the onion mixture into the dough. Aim for a final thickness of about 1/8 of an inch.
13. Using a fork, prick each circle several times. This prevents the pletzelach from puffing up too much during baking and helps maintain their flat shape. Sprinkle lightly with kosher salt.
14. Transfer the prepared pletzelach to two ungreased baking sheets, leaving some space between each one.
15. Bake in the preheated oven for approximately 20 to 25 minutes, or until they are golden brown. Keep a close watch to prevent burning. The edges should be nicely browned and crisp.
16. Remove from the oven and let the pletzelach cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

• Yeast Activation: Ensure your water is lukewarm (around 105-115°F) for optimal yeast activation. Too hot, and it will kill the yeast; too cold, and it won’t activate properly.
• Dough Consistency: The dough should be soft and slightly tacky but not overly sticky. Adjust the flour accordingly, adding a tablespoon at a time until you reach the right consistency.
• Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time.
• Crispiness: For extra crispy pletzelach, brush them with a little melted butter or oil before baking.
• Flavor Infusion: Consider adding a pinch of garlic powder to the onion mixture for an extra layer of flavor.

Serving & Storage Suggestions

Mrs. Peltz’s Onion Flat Rolls are best served fresh, while still slightly warm. They make a wonderful accompaniment to soups, salads, or as a savory snack on their own. They are also perfect for breakfast, alongside scrambled eggs or a smear of cream cheese (or a dairy-free alternative).

To store leftover pletzelach, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply warm them in a preheated oven at 300°F (150°C) for a few minutes, or until heated through. You can also use a toaster oven for individual servings.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	135.9 kcal	N/A
Calories from Fat	30 g	23%
Total Fat	3.4 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	10.6 mg	3%
Sodium	222.8 mg	9%
Total Carbohydrate	22.7 g	7%
Dietary Fiber	1 g	4%
Sugars	2.9 g	N/A
Protein	3.5 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) to make these pletzelach vegan-friendly.
• Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking, but be aware that the texture might be slightly different. You may need to adjust the amount of liquid.
• Different Toppings: Experiment with different toppings, such as sesame seeds, everything bagel seasoning, or a sprinkle of dried herbs.
• Sweet Pletzelach: Reduce the salt and add a touch more sugar to the dough. Top with cinnamon sugar or a fruit compote for a sweet variation.
• Onion Variety: Try using red onions for a slightly sweeter and milder flavor. You could even caramelize the onions for a richer, deeper taste.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate it. Let it come to room temperature before proceeding with the recipe.

Q: Why are my pletzelach tough?
A: Over-kneading the dough or using too much flour can result in tough pletzelach. Be careful not to overwork the dough, and add flour sparingly, only as needed to prevent stickiness.

Q: Can I freeze the baked pletzelach?
A: Yes, baked pletzelach freeze well. Allow them to cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe bag. Reheat them in the oven for a few minutes until warmed through.

Q: What can I serve with pletzelach?
A: Pletzelach are delicious served with cream cheese, smoked salmon, soups, salads, or as a simple snack. They are also a great addition to a brunch spread.

Q: Can I use dried minced onion instead of fresh onion?
A: While fresh onion provides the best flavor and texture, you can substitute dried minced onion in a pinch. Rehydrate the dried onion in a little warm water before adding it to the poppy seed mixture.

Final Thoughts

Mrs. Peltz’s Onion Flat Rolls (Pletzlach) are more than just a recipe; they are a connection to tradition, a taste of home, and a celebration of simple pleasures. I encourage you to give this recipe a try, to experience the joy of baking these delightful savory treats. Share them with your loved ones, savor the aroma, and enjoy the taste of something truly special. And if you find yourself experimenting with variations, please share your creations – I’d love to hear about them! Perhaps a sprinkle of rosemary with the onion, or a touch of smoked paprika for a deeper flavor. Happy baking!