Pletzel This is not a drunken mispelling of pretzel. It’s a Jewish flatbread, which falls somewhere between a chewy focaccia and an oversized bialy. Some call it an “onion board” for the thick layer of silky sautéed onions baked right into the top, but that doesn’t do proper justice to the combination. Poppy seeds, sprinkled like sprinkles, are adhered to the cake with generous amounts of olive oil. It is buttery and grassy at the same.
On the 16th anniversary of the 16th annual World Bread DayI wanted to bring this humble loaf into the spotlight. It’s an event I would never willingly miss, because bread is not just sustenance; it’s a symbol of culture, tradition, and memories.
Pletzel, which is also known as platzel The following are some examples of how to use pletzl and pronounced “pleht-suhl,” might not be as renowned as challah or bagels, but it’s a true gem in Jewish baking history. The dough can be made with just flour, salt and yeast. It is also made using water and oil.
The Legacy of Pletzels
It can be traced to Eastern Europe where Jewish communities, out of necessity, adapted their bread recipe. It was a daily staple as it needed fewer ingredients and took less time than more elaborate recipes.