Onion beer sticks

Today I have a recipe for you for very tasty onion beer sticks. They are a great change in taste and simply the perfect accompaniment to hearty dishes or for grilling ... ♥

Zwiebel-Bier-Stangen

The onion and beer sticks taste so delicious and get nice and crispy, you should definitely bake them again. The taste is really nice and hearty, thanks to the beer and fried onions. In addition, I have also worked incense flour into the dough, which with its mild and slightly malty aroma fits perfectly. If you “only” use yeast as a leavening agent, i.e. do not take a Lievito Madre, the walking times may be slightly shorter.

You can bake 6 smaller or 4 larger onion-beer sticks from the dough. Of course, you could also simply form a large bread or small (baguette) rolls out of the dough. The baking time then increases or decreases accordingly. However, I also find a kind of baguette very nice for a change. For example, we especially like to eat these onion-beer sticks with a good chili con carne.

Zwiebel-Bier-Stangen

My little son especially likes them. He also likes to take it with him to school as a lunch break. Then everything is secretly devoured in class even before the break. That means something, because unfortunately he usually has a thousand other things on his mind than to eat. That's why I have to bake these onion-beer sticks quite often (I'm glad if he eats right at school). So now I've finally written down the recipe for you too, because the barbecue season has long since started and this recipe just fits perfectly!
If you have concerns about the alcohol, you can simply replace the beer with water or with non-alcoholic beer. The taste is much more intense with real beer, but the other variants also taste very good - of course I have already tested them extensively ... ♥

Zwiebel-Bier-Stangen

Ingredients for the onion beer sticks:

(for 4 large or 6 medium-sized onion beer sticks)

  • 300 g wheat flour type 550
  • 300 g Ruchmehl (100 g of which for the pre-dough), alternatively wheat flour 1050
  • 100 g rye flour type 1150 (for the pre-dough)
  • 200 g water (for the pre-dough)
  • 260-300 g light beer (with wheat flour 1050 initially only 230 g)
  • 3 g fresh yeast (of which 1 g for the pre-dough and 2 g for the dough)
  • 140 g Lievito Madre, refreshed (alternatively 8 g fresh yeast)
  • 15 g of beet syrup or coconut blossom sugar
  • 20 g butter (vegan: margarine)
  • 15 g of salt
  • 5 g Baking malt (active)
  • 50 g fried onions

Prepare onion beer sticks:

Preparations:
  • If necessary, freshen up Lievito Madre.
  • Pre-dough: Mix 1 g of yeast with 200 g of water and 100 g of Ruchmehl (or wheat flour type 1050) as well as 100 g of rye flour. Cover and leave to stand at room temperature for about 12-14 hours.
On the baking day:

Dough:

  1. Dissolve the pre-dough, Lievito Madre and yeast as well as the syrup / coconut blossom sugar in the beer.
  2. Knead together with all other ingredients (except for salt, butter & onions) for a few minutes on low level (I: MIN.) And for about 10 minutes at high speed (I: level 2) with the food processor. Add the butter and salt at the end of the kneading time. Sprinkle in the fried onions at the last minute. (Dough temperature: 26 ° C)
  3. Cover the dough in an oiled bowl / Batter pan Let rise for about 2 hours at room temperature (20-22 ° C). Fold once at the beginning and again after about 1 hour (stretch & fold).

Completion:

  1. Divide the dough into 4-6 parts, carefully pull them apart and roll them up into cylinders. Let rest covered for 10-15 minutes.
  2. After that too Shape baguettes.
  3. Approx. 60-70 minutes at room temperature in the Baker's linen (or a sturdy tea towel) to rest. To do this, pull up the fabric between the dough pieces so that they are lightly supported. (The other way around than they will be baked later.)
  4. Preheat the oven to 250 ° C upper and lower heat, if necessary with a baking iron.
  5. After the rising time, place the dough pieces on a (preferably perforated) baking sheet or on a Baking mat/ Spread baking paper. Slightly cut several times at an angle.
  6. Place in the preheated oven (bottom shelf), steam vigorously once and lower the temperature to 230 ° C. (Alternatively, spray the dough pieces and the walls of the oven with plenty of water at the start of baking.)
  7. Bake for 25-30 minutes. After 10 minutes, open the oven door wide once and let the moisture out.
  8. After baking, let cool on a wire rack.

Preparation with the Thermomix®:

Preparations:
  • If necessary, freshen up Lievito Madre.
  • Pre-dough: Mix 1 g of yeast with 200 g of water and 100 g of Ruchmehl (or wheat flour type 1050) as well as 100 g of rye flour. Cover and leave to stand at room temperature for about 12-14 hours. If you want to mix the ingredients in the Thermomix: 30 seconds / dough kneading setting.
On the baking day:
  1. Put the pre-dough, Lievito Madre and yeast as well as the syrup / coconut blossom sugar and the beer in the mixing bowl, 2 min./ speed 2.
  2. Add all other ingredients (except for salt, butter & onions), 4 min / dough kneading setting.
  3. Add butter and salt, 1 min / dough kneading setting. During the last 30 seconds, add the fried onions through the opening in the lid.
  4. Cover the dough in an oiled bowl / Batter pan Let rise for about 2 hours at room temperature (20-22 ° C). Fold once at the beginning and again after about 1 hour (stretch & fold).

Completion:

  1. Divide the dough into 4-6 parts, carefully pull them apart and roll them up into cylinders. Let rest covered for 10-15 minutes.
  2. After that too Shape baguettes.
  3. Approx. 60-70 minutes at room temperature in the Baker's linen (or a sturdy tea towel) to rest. To do this, pull up the fabric between the dough pieces so that they are lightly supported. (The other way around than they will be baked later.)
  4. Preheat the oven to 250 ° C upper and lower heat, if necessary with a baking iron.
  5. Place the dough pieces on a (preferably perforated) baking sheet or on a Baking mat/ Spread baking paper. Slightly cut several times at an angle.
  6. Place in the preheated oven (bottom shelf), steam vigorously once and lower the temperature to 230 ° C. (Alternatively, spray the dough pieces and the walls of the oven with plenty of water at the start of baking.)
  7. Bake for 25-30 minutes. After 10 minutes, open the oven door wide once and let the moisture out.
  8. After baking, let cool on a wire rack.

Zwiebel-Bier-Stangen

Zwiebel-Bier-Stangen

Zwiebel-Bier-Stangen

Zwiebel-Bier-Stangen


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