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Pletzel Logic... or Walter
and Donald bake!
These tasty little treats are cousins to bialys. They are also from Maggie Glezer's forthcoming book. The dough does not go through a bulk rise. Rather it is scaled and rounded as soon as it is mixed. Then it ferments for about 1 1/2 hours. The fermented rounds are then rolled into either 5" or 6" disks. More on the diameter difference later in our story. After another 1 1/2 hours, the pletzels get a coating of minced onions, a little salt and some fresh ground pepper. They bake for 20-25 minutes@450º. See the size difference? Here's the reason for 5" v. 6". The 5" rounds puff more than the 6". It's a personal preference item. In either case, these are really light. The onions on top of these light "buns" make for great flavor!
These tasty little treats are cousins to bialys. They are also from Maggie Glezer's forthcoming book.
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