Best 3 Parisian Pletzel Recipes

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**Indulge in the Delightful Parisian Pletzel: A Culinary Journey Through Sweet and Savory Delicacies**

Embark on a tantalizing culinary adventure with the Parisian pletzel, a versatile pastry that captivates taste buds with its delectable flavors and diverse variations. From the classic sweet pletzel, adorned with a sprinkle of powdered sugar, to the savory renditions filled with savory fillings like cheese, ham, and vegetables, this traditional treat promises a symphony of flavors. Immerse yourself in a world of culinary exploration as we unveil the secrets behind these irresistible pastries, guiding you through a collection of recipes that cater to every palate. Prepare to be enchanted by the flaky crust, tender crumb, and the perfect balance of sweet and savory elements that make the Parisian pletzel a beloved delicacy. Unleash your inner chef and embark on a delightful journey of taste and texture.

Let's cook with our recipes!

GRANDMA EVA'S ONION BOARD (PLETZEL)



Grandma Eva's Onion Board (Pletzel) image

An old Eastern European recipe that can sometimes be found in NY bakeries. This is my grandmother's recipe where my sister painstakingly forced my grandmother to place her handfuls of flour into measuring cups for proper measurements. The recipe is exactly as she made it and far better then any I've had from a bakery shelf. Note: Preparation time doesn't include 1 hour and 15 minutes for rising this yeast dough.

Provided by CobraLimes

Categories     Yeast Breads

Time 1h

Yield 2 sheets

Number Of Ingredients 11

2 1/4 teaspoons yeast
1/2 cup warm water
4 cups flour, plus
1 cup flour
3 beaten eggs (reserve 1/4 of them for glazing)
1 cup warm water
1 teaspoon salt
1/3 cup oil
1/2 cup sugar
3 medium onions, sauteed lightly in good quality olive oil
1/8 cup poppy seed, to taste

Steps:

  • Make a paste with 1/2 cup warm water and yeast and let sit for 5 minutes.
  • Place yeast mixture into 4 cup of flour combine with the salt in a large bowl and mix together.
  • In a separate bowl mix sugar, oil, additional 1 cup of warm water, 1 cup of flour, and 3/4s of the beaten eggs (reserving 1/4 of them for glazing the top of the pletzel).
  • Add the sugar/oil/flour/egg mixture to the flour/yeast mixture and mix together with hands (great tools!).
  • Place on floured surface and knead slightly until dough comes together.
  • Place in clean oiled bowl, covered with plastic wrap and let rise in warm place for 1 hour.
  • Punch down and knead again, place back in bowl and allow to rise for 15 minutes.
  • Grease two sheet pans (cookie sheets with raised sides or jelly roll pans).
  • Cut dough in half and pat each 1/2 into a sheet pan with the dough slightly raised around the sides.
  • Brush each with remaining egg, sprinkle each with half of the sauteed onions with the olive oil remaining (patting into the dough), and sprinkle each with half of the poppy seeds.
  • Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown.
  • Can be served immediately as is or with butter and salt.

PARISIAN PLETZL



Parisian Pletzl image

Categories     Bread     Cookies     Sandwich     Onion     Bake

Yield 12 pletzlach

Number Of Ingredients 8

1 scant tablespoon active dry yeast
4 tablespoons sugar
4 to 5 cups all-purpose flour
2 large eggs
1/4 cup plus 2 tablespoons vegetable oil
2 teaspoons salt
3 cups diced onions
1/4 cup poppy seeds

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.

PLETZEL



Pletzel image

A word from ATK: While kneading the dough in a stand mixer on high speed, the mixer tends to wobble. To prevent this, place a towel or shelf liner under the mixer and watch it during mixing. Handle the dough with your lightly oiled hands and resist flouring your fingers or the dough might stick. Plan ahead: The dough needs to rise for about 3 hours before baking.

Provided by gailanng

Categories     Yeast Breads

Time 3h53m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 2/3 cups water, room temperature
kosher salt (not iodized table salt)
1 1/2 teaspoons instant yeast or 1 1/2 teaspoons fast rise yeast
1 1/4 teaspoons sugar
5 tablespoons olive oil
3 onions, chopped fine
2 tablespoons poppy seeds

Steps:

  • Place towel or shelf liner beneath stand mixer to prevent wobbling and fit mixer with dough hook. Add flour, room-temperature water and 2 1/2 teaspoons salt to bowl and mix on low speed until no patches of dry flour remain, about 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest for 20 minutes.
  • Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, about 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 8 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
  • Using your fingers, coat large bowl and rubber spatula with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover bowl tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
  • Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until onions are golden brown, about 10 minutes. Remove from heat and stir in poppy seeds. Transfer to bowl; set aside. Adjust oven rack to lowest position and heat oven to 500 degrees.
  • Coat bottom and sides of 12 x 16 inch rimmed baking sheet with 1 tablespoon oil. Using oiled rubber spatula, turn dough out onto prepared sheet along with any oil remaining in bowl.
  • Using your oiled fingertips, press dough out toward edges of sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rise, uncovered, at room temperature for 30 minutes. (Dough will increase but not quite double in volume.).
  • Using your oiled fingertips, press dough out toward edges of sheet once more. Using dinner fork, poke surface of dough 30 to 40 times. Brush top of dough with remaining 1 tablespoon oil and sprinkle with 1 1/2 teaspoons salt. Distribute onion-poppy seed mixture evenly over dough, leaving 1/2-inch border around edge.
  • Bake until golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Using metal spatula, transfer pletzel to cutting board. Slice with a serrated knife and serve.

Nutrition Facts : Calories 371, Fat 13.2, SaturatedFat 1.8, Sodium 6.9, Carbohydrate 54.9, Fiber 3.5, Sugar 3.5, Protein 8

Tips:

  • Make sure to use fresh, high-quality ingredients for the best flavor.
  • If you don't have a pastry brush, you can use a spoon to spread the egg wash.
  • Be careful not to over-mix the dough, as this will make the pretzels tough.
  • If you don't have a baking stone, you can bake the pretzels on a greased baking sheet.
  • Serve the pretzels warm with your favorite dipping sauce.

Conclusion:

Parisian Pletzels are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these beautiful and tasty pretzels that will impress your friends and family. So next time you're looking for a special treat, give Parisian Pletzels a try!

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