Borrelsticks min




  • Recipe for 16 cocktail sticks

  • Weigh all the ingredients for the dough and make sure that the yeast does not come into direct contact with the salt before adding the water.

  • Knead all ingredients with lukewarm water to a smooth dough for about 10 min (20 mins by hand)

  • Meanwhile, cut the garlic and dried tomatoes into fine cubes.

  • Mix this together with the oil in a bowl and add it to the dough.

  • Mix this briefly into the dough, about 1 to 2 minutes, until everything is well distributed.

  • Cover the dough with a damp tea towel and let it rest at room temperature for 15 min.

  • Divide the dough into 16 equal pieces (25 grams).

  • Let the dough pieces rest for 10 min under a tea towel at room temperature.

  • Spray the baking tray with baking spray or line it with parchment paper.

  • Roll out the dough pieces to a length of 15 cm.

  • Place the rolled out dough pieces on the baking tray, leaving about 5 cm between each piece of dough.

  • Cover the dough with a damp tea towel and let it rise at room temperature for 30 min.

  • Preheat the oven to 200 degrees.

  • Place the baking sheet in the center of the preheated oven and bake it at 200 ° C for 20-25 minutes.

  • Remove the cocktail sticks from the oven after baking and let them cool on the baking tray.