February 5, 2022 - 7:12am
Denver Pletzel
Denver delis sell something called "pletzel," which is NOTHING like any pletzel (or pletzel recipe) I have ever found in NY. They are about 8 - 10 inches in diameter, thin and crispy (they are sold in plastic bags, because they shatter -- impossible to bring back to NY on a plane), and do have onions/garlic on top. Any clue how to make these?
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Is what I used to call Bialys. I think the names are interchangeable. Look up a Bialy recipe and see if that's what you're looking for.
Hi! Denver born and bred here! My grandma always makes these types of pletzels using pita bread actually. You either make or buy your pita and cut in half before splitting open the pocket. One pita should yield 4 pletzels. Brush each pita with olive oil, sprinkle FINELY diced onions on, top with poppy seeds and salt and bake in the oven for 15-20 minutes at 350F or until the pletzels are golden brown and the onions are soft and almost caramelized! They are much smaller than the ones in the delis but the taste is almost the same!
This is old school jewish bakeries...... we made them out of Challa dough 2 1/2 oz round piece of dough flattened out, egg washed proofed topped with onions salt oil and poppyseed. don't see these much anymore, the large 10" round version were called onion boards! made plenty of these back in the day.