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Beer Butter Garlic Knots

5 from 2 votes


For the dough:

  • 4 cups (520g) bread flour
  • 1 tablespoon granulated sugar
  • 1 envelope 2 ¼ teaspoons rapid rise yeast
  • 1 ½ cups (1, 12-ounce bottle) wheat beer
  • 2 tablespoons butter room temperature
  • 1 teaspoons salt

For the butter top:

  • 1 cup (228g) unsalted butter, melted
  • 6 cloves garlic grated with a microplane
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • ¼ cup (22g) Parmesan cheese freshly grated
  • 1 teaspoon black pepper


  • Add the flour, sugar, and yeast to a stand mixer. Mix until just combined. Heat the 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