Mini Brezelbrötchen Bier Zwiebeln Senf (Druckversion)
Weiche Mini Brezelbrötchen, getoppt mit Bier-Zwiebeln und cremiger Senfcreme. Originell und aromatisch genießen!
# Zutaten:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon instant yeast
03 -
1 teaspoon salt
04 -
3/4 cup warm water (110°F / 43°C)
05 -
1 tablespoon baking soda (for boiling)
→ Topping
06 -
2 tablespoons unsalted butter
07 -
1 large onion, thinly sliced
08 -
1 cup beer (lager or ale)
09 -
Salt and pepper to taste
→ Mustard Cream
10 -
1/2 cup sour cream
11 -
2 tablespoons Dijon mustard
12 -
1 tablespoon honey
# Anleitung:
01 -
In a mixing bowl, combine flour, yeast, and salt. Gradually add warm water and mix until a dough forms. Knead for about 5 minutes until smooth.
02 -
Cover the dough and let it rise in a warm place for 20 minutes.
03 -
While the dough is rising, melt butter in a skillet over medium heat. Add the sliced onions and sauté until softened, about 5 minutes. Pour in the beer and cook until the onions are caramelized and the liquid has reduced, about 15 minutes. Season with salt and pepper.
04 -
Preheat the oven to 425°F (220°C).
05 -
Bring a pot of water to a boil and add the baking soda.
06 -
Divide the dough into 12 equal pieces and shape each into a small bun. Boil the buns in the soda water for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
07 -
Bake for 15-20 minutes, or until golden brown.
08 -
For the mustard cream, mix the sour cream, Dijon mustard, and honey in a small bowl.
09 -
Serve the pretzel buns topped with beer-caramelized onions and a drizzle of mustard cream.
# Hinweise:
01 -
For a twist, add chopped fresh herbs to the mustard cream.
02 -
Pair with a light lager or wheat beer for an ideal beverage match.