Pletzl

Pletzl is many different things to many different people. In the Jewish bakeries of London, it’s a puffy onion bun, nearly interchangeable with the East Coast America version of a bialy. In Paris, it’s a square-cut bread closer to a focaccia. In Argentina, it’s called pletzalej, a sweet bun closer to Cebularz. And amongst most Americans, pletzl is a crispy risen flatbread. According to Stanley Ginsberg’s Inside the Jewish Bakery, the Polish—or speci