Name: Jewish Onion Bread
Yield: Makes about 15 (3-inch) squares
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

Jewish Onion BreadRita Maas

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

Cooks' note:

Dough can be formed into a ball 1 day ahead and allowed to rise, chilled. Bring to room temperature before shaping.

Recipe notes

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