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!