I think the sticks and pretzels are the best use for this no-knead, one-rise bread that is lots of fun to make with the kids (the alcohol in the beer cooks out). Translate this into a healthier snack by using white whole-wheat flour instead of all-purpose.
These have such a nice crunch, they would be great with cocktails for the big kids.
Click here for a larger image.
Makes 3 to 4 dozen sticks or pretzels, 12 rolls or 1 loaf of Hungarian Beer Bread
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1 package (2 1/4 teaspoons) instant yeast (not rapid-rise)
- 4 cups all-purpose flour or white whole-wheat flour
- 3/4 cup warm water
- 3/4 cup vegetable oil
- 3/4 cup beer, at room temperature
- Coarse garlic salt
- Note: Using instant yeast means you don't have to dissolve the yeast in water before adding it to the remaining ingredients. There is no salt in the dough because of the garlic salt coating.
- In a large bowl, combine yeast and flour. Add the remaining ingredients, except the garlic salt, and mix until well incorporated. Cover and let rise in a warm place until double, about 1 1/2 to 2 hours.
- Heat oven to 350 degrees. Place parchment paper on 2 baking sheets and sprinkle with garlic salt. Punch down dough and, using a cookie scoop, portion out balls on a silicone mat (or a VERY lightly floured surface). Using your hands, roll balls into 8-inch-long by 3/4-inch-wide sticks.
- Place on prepared baking pans. Brush sticks with water and sprinkle with garlic salt. Bake 20-30 minutes or until golden in color.
- To make pretzels, take the dough stick ends and loop them in toward the center, crisscrossing the ends.