Transfer the dough to a lightly floured surface and knead for 5-7 minutes. When the dough feels elastic and silky to the touch, cover and let rise for an hour and a half or until doubled in size.
Working with one piece of dough at a time, roll the dough out to form a snake. Fold the snake in half and coil it around itself.
Boil the knots for 30 per side. Transfer the knots to a baking sheet. Brush the egg wash over the knots and sprinkle with poppyseeds. Bake for 20-25 mins or until golden.
Sweat the onion until lightly golden. Pour the beer into the skillet and bring it to a boil. Reduce to simmer. Cook until the beer reduces to a syrup.
Stir in the onions into the queso.