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Garlic Knots

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Rate this recipe 4.4/5 (35 Votes)

Ingredients

  • 115 °F) 1 package of active yeast 1 3/4 cups all
  • purpose flour 1 Tbsp olive oil 1 tsp salt 1 tsp sugar Garlic
  • Butter Drizzle: 5 Tbsp butter or margarine 4 cloves garlic, minced 1/4 cup parsley, finely chopped 1 tsp salt

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

Directions

Sprinkle the yeast on top of the warm water and allow it to sit for 5 minutes. Stir to combine and let sit for an additional 5-10 minutes, or until it begins to froth a bit. In a large bowl, whisk together the flour, salt, and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Place the dough in a large bowl, cover with plastic wrap, and allow it to set at room temperature to rise. Once the dough has doubled in size, 90 minutes – 2 hours later, cut the dough in half. Line a baking sheet with parchment paper. Take one half of the dough and cut it in half. Working with each piece one at a time, flatten the dough into a rough rectangle about 5 inches long and 1/2 inch thick. Using a sharp knife, slice the dough into strips about 1 inch wide by 5 inches long. If you would like fuller sized knots, leave the dough in thicker snake-like shapes. Cut the strips in half and take one piece and work it into a snake-like shape; Then tie it into a knot. The dough will be sticky along the cut edges so dust the dough with flour before you tie a knot. Set each knot on the parchment paper on the baking sheet and repeat with the remaining dough. Leave some space between each knot as the dough will rise. Once all the knots are placed on the baking sheet, brush them with a little olive oil. Loosely cover the knots with plastic wrap and allow them to rise again until they have doubled in size, 90 minutes to 3 hours. Toward the end of the rising time, preheat the oven to 400°F. Uncover the knots and bake them in the oven for 12-15 minutes or until they are nicely browned on top. Meanwhile, melt the butter in a small pot over MEDIUM-LOW heat. Cook the garlic gently in the butter, just long enough for take away the “raw” flavor of the garlic, about 1-2 minutes. Add the salt and parsley and stir to combine. Remove from the heat. Remove the knots from the oven and allow them to cool for 5 minutes. Brush the garlic-butter spread over each knot and serve. The knots are best eaten when they are warm but they are also good at room temperature. Refrigerate any leftovers for best results.

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