Garlic and Herb Dough Balls
Garlic and Herb Dough Balls, with measured ingredients and a clear cooking method. Serve with Golden Ale for a relaxed ProjectBeer table.
snack · Serves 6
Garlic and Herb Dough Balls
Bring garlic and herb dough balls to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Golden Ale when the food is ready.
Ingredients
Serves 6
300 g strong white bread flour
1 tsp fast-action yeast
1/2 tsp salt
190 ml lukewarm water
1 tbsp olive oil
50 g butter
2 garlic cloves, crushed
15 g parsley, chopped
Instructions
Mix flour, yeast and salt, add water and oil and knead for 8–10 minutes until smooth.
Cover in an oiled bowl and prove for about 1 hour until doubled. Divide into 20 balls and place in a greased 25 cm round tin.
Cover and prove for 30 minutes. Heat oven to 210°C, 190°C fan and bake for 20–25 minutes until golden and cooked through.
Melt butter and garlic for 1 minute, stir in parsley and brush over hot balls. Rest for 5 minutes before pulling apart.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with Golden Ale. Light biscuit malt and gentle citrus hops suit savoury herbs and crisp textures without overpowering them. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.