Recipe for Pletzel from The Savory Baker

Cookbook review by Tracey Zabar

Pletzel is an onion-poppy seed flatbread, which bakeries apparently don’t make any more. It’s time that we home bakers do! Although the dough is somewhat sticky and difficult to work with, it’s worth the challenge. I added the water a little at a time, and ended up using less than noted in this recipe. Try it, it’s a fun, stuck-in-the-house-day project. Then, go on to bake through this book, which is bursting with amazing recipes for all sorts of hand pies, stuffed breads, and even a savory tarte tatin, made with apples and fennel. Next on my list: spinach pie, cheese bread, and another tart, this one covered in smoked salmon and leeks. Oh, and one more—a rustic pie made with phyllo dough, stuffed with tomatoes and eggplant. 

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Recipe excerpted with permission from The Savory Baker (America’s Test Kitchen)

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