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1
Stack 2 baking sheets together and line the top one with parchment paper.
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2
Sprinkle with cornmeal and repeat with 2 more baking sheets.
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3
Set aside.
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4
For the dough, hand whisk the water and yeast together in the bowl of an electric mixer to dissolve the yeast.
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5
Stir in the sugar, salt and 3 1/2 cups of the flour and mix to make a soft mass.
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6
Knead with the dough hook on the lowest speed for 8 to 10 minutes, gradually adding more flour as needed to form a soft dough.
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7
Place the bowl inside a large plastic bag, loosely close, and let rest for about 45 minutes, until almost doubled in size.
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8
For the topping, soak the onion in hot water to cover for 15 minutes.
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9
Drain well and toss with the oil and poppy seeds.
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10
Set aside.
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11
Gently punch down the dough.
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12
turn out onto a lightly floured surface and divide into 8 portions.
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13
Let rest for 10 minutes.
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14
Stretch or roll each portion into a 4 to 5 inch oval or circle.
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15
Don't overwork the dough.
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16
Place on prepared baking sheets.
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17
Lightly glaze with the egg wash.
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18
Spoon about 2 TBs of the topping all over each pletzel and sprinkle with coarse salt.
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19
Place the baking sheets inside large plastic bags, close loosely and let riase for 30 to 40 minutes until puffy.
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20
Preheat oven to 450*F.
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21
Bake for 25 to 30 minutes until golden brown.
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22
Let cool on wire racks for at least 15 minutes before removing from pans.
