Beer Butter Garlic Knots

Beer Butter Garlic Knots


For the dough:

4 cups bread flour

1 tablespoon granulated sugar

1 envelope 2 ¼ teaspoons rapid rise yeast

1 ½ cups (1, 12-ounce bottle) Grain Belt Beer

2 tablespoons butter room temperature

1 teaspoons salt

For the butter top:

1 cup unsalted butter, melted

6 cloves garlic grated with a microplane

2 teaspoons garlic powder

2 teaspoons salt

¼ cup Parmesan cheese freshly grated

1 teaspoon black pepper



Add the flour, sugar, and yeast to a stand mixer. Mix until just combined. Heat the Grain Belt beer to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.

Add the salt and butter, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.

Stir together the butter, garlic, garlic powder, salt, and parmesan.

Add the dough to a lightly floured surface, cut into 16 equal-sized portions.

Roll each portion into an 8-inch log.

Brush with butter.

Tie each strip of dough into a knot, add to a baking sheet covered with parchment paper.

Preheat the oven to 400°F. Allow dough to rise for about 20 minutes while the oven preheats.

Brush knots with butter, sprinkle with black pepper.

Bake until golden brown, about 15 minutes.

Remove from oven, brush with remaining butter. Serve warm