Garlic Knots with Beer Cheddar Sauce
One Dozen included
Homemade pizza dough gets transformed into delicious garlic knots. The dough is rolled and then twisted into a knot, and baked until golden brown. Then they're brushed with a delicious garlic butter and served with a beer cheddar sauce for dipping, because we all know that bread isn't complete without cheese. Serve these as a delicious snack or as a dinner roll alongside a pasta meal!
For the dough
- 1 cup warm water
- 2¼ teaspoons (1 package) active dry yeast
- 1 teaspoon honey
- 2 tablespoons olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
For the garlic butter
- ¼ cup butter
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped (plus 3 whole cloves)
- 1 teaspoon coarse sea salt
- 2 tablespoons fresh parsley, chopped
- ¼ cup freshly grated parmesan cheese
For the beer cheddar sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup beer (pale ale)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, grated
- In small bowl combine the warm water, honey and yeast. Stir to dissolve and allow to rest in a warm place for about 5 to 10 minutes, or until forthy and foamy. In a large bowl, combine the flour, salt, olive oil, and yeast mixture. Mix by hand with a wooden spoon, or with a stand mixer (attached with the dough hook) for about 5 to 7 minutes or until the dough comes together and all the flour is incorporated. Knead by machine for about 5 minutes until the dough is smooth and elastic. Or transfer the dough to a lightly floured work surface and knead by hand until the dough becomes smooth. Place the dough in a bowl that has been lightly oiled. Cover with plastic wrap and a damp cloth, and allow to rise in a warm place for about 1 hour, or until doubled in size.
- Punch the dough down and transfer to a lightly floured work surface. Knead a few times and then roll it out into a large thin rectangle. Cut into 12 strips. Working with one strip at a time, roll the dough into a tight rope and then tie into a knot. Place the knots onto a baking sheet, lined with parchment paper, leaving about 2 inches of space in between each. Once they've all been knotted, cover the baking sheet with plastic wrap and a damp cloth. Place in a warm place and allow to double in size, about 4o minutes to an hour.
- Bake in a preheated 375º F oven for about 20 minutes or until golden brown. Remove from the oven and allow to cool slightly. Make the garlic butter sauce.
- Heat a skillet or pot over medium heat. Melt the butter and add the oil. Throw in the chopped and whole garlic cloves, and cook for a few minutes until the garlic becomes tender and lightly browned. Stir in the chopped parsley and cook for a few seconds. Lower the heat to low and allow to cook for about 5 minutes to develop the flavor. Brush the knots with the warm garlic butter. Sprinkle with sea salt and grated parmesan. Eat right away, warm. Or rewarm and serve later on. Leftover knots can be stored in the fridge or freezer and rewarmed when ready to eat. Can be served alongside a beer cheddar sauce for dipping. Recipe follows.
- To make the beer cheddar sauce: Heat a sauce pot over medium-high heat. Melt the butter and add the flour. Whisk together to form a paste and cook for a few seconds to develop a nutty flavor. Slowly stream in the milk, beer and Worcestershire sauce, whisking constantly until smooth and well incorporated. Cook for about 5 minutes, and allow to thicken. Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth. Serve warm with the garlic knots. Enjoy!!
- yield: 12 knots