For the grilled garlic stangerl peel the garlic, chop finely and mix with a little olive oil. Prepare a yeast dough from flour, dry yeast, salt, oil and malt beer and let it rest for 1/2 hour.
Form 80 g balls and let rest for another 15 minutes. Then roll out into oblong patties, coat with the finely chopped garlic and roll up.
Roll the finished rolls flat again with the rolling pin and twist them in. Bake on the grill at 180 degrees.
Preparation Tip:
The garlic stangerl are additionally especially delicious with a few Mediterranean herbs.
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