In a measuring cup, measure warm water and add the yeast and the sugar. Mix well and let it proof for about 10 minutes. At the end of 10 minutes, the yeast mixture should appear foamy and frothy. If not, start with a fresh batch of yeast.

I made the dough in my stand mixer. In the bowl of the mixer, add the flour salt and 2 tablespoon of olive oil along with the yeast mixture.

Run the mixer on low and knead the dough for 7 to 8 minutes or until very soft and pliable.

Place the dough in a greased bowl and let it rise for about 1 ½ hours or until doubled in volume.

When the dough is rising, we will make the caramelized onion filling.

Heat a cast iron pan (a regular pan will work as well) with oil. Once the oil heats up, add the thinly sliced onions along with salt.

Saute the onions and reduce the heat to low. Let the onions caramelize until they start changing color and becomes light golden brown.

Do not let the onions caramelize longer as they would further be cooking in the oven and it will become burnt. So, just caramelize the onion until it becomes light golden color.

Let the filling cool down.

Once the dough has doubled in volume, punch it down gently.

Grease the baking tray liberally with oil and place the dough on the pan and flatten ti until it spreads out to all the sides. Spread the dough evenly to ensure that they bake evenly.

Cover the pan and let the dough rest for about 30 minutes.

In the meantime, preheat the oven to 425 F.

Once the dough has rested, make dimples with your fingers all over the dough.

Evenly spread the caramelized onion and then sprinkle the poppy seeds.

Bake for about 20 minutes until the Pletzel is evenly browned.

Remove from the oven and let it cool a bit. Slice it into pieces and serve.