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1
Mix the water with the yeast in a large glass bowl.
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2
Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture.
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3
Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary.
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4
Let the dough rise, covered with a towel, for 1 hour in a greased bowl.
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5
You can also leave the dough in the refrigerator for several hours or overnight.
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6
Preheat the oven to 375 and grease 2 cookie sheets.
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7
Divide the dough into 8 balls and roll or flatten them into rounds about 5 inches in diameter.
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8
Place 4 pletzel on each cookie sheet and gently press down the centers.
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9
Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2-inch border.
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10
Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt.
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11
Let sit for 15 minutes, uncovered.
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12
Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack.
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13
Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions.
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14
If you don't have a broiler, raise the heat to 550 and put each sheet on the top rack for 2 minutes or so.
