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June 22, 2021

Who can imagine a better assignment than discovering Paris’ culinary riches, peering into its Jewish kitchens, and writing about its food? There is no city like Paris for romance, for wandering picturesque streets, and for incredible food. No wonder France’s capital has been such a magnet for dreamers, artists, and even for Jews.

Featured in: Quiches, Kugels, and Couscous


  • 1scant tablespoon active dry yeast
  • 4tablespoons sugar
  • 4to 5 cups all-purpose flour
  • 2large eggs
  • ¼ cup plus 2 tablespoons vegetable oil
  • 2teaspoons salt
  • 3cups diced onions
  • ¼ cup poppy seeds
Yield: 12 pletzlach


  • Step 1

    Pour 1 cup lukewarm water into a large bowl. Stir in the yeast and the sugar. Add 4 cups of flour, the eggs, ¼ cup of the oil, and the salt. Mix well and knead for about 10 minutes or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook.

  • Step 2

    Transfer the dough to a greased bowl and let rise, covered, for 1 hour. Preheat the oven to 375 degrees and grease 2 cookie sheets.

  • Step 3

    Divide the dough into 12 balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers.

  • Step 4

    Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation. Brush the onions with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.

  • Step 5

    Bake for 20 minutes. Then, if you like, slip the pletzel under the broiler for a minute to brown the onions. Serve lukewarm as is or in a big pletzel sandwich.