Garlic Knots
User Reviews
5
Garlic Knots
Description
Garlic Knots combine bread flour, yeast, and warm water to create a sticky but elastic dough that is rolled, knotted, and baked. The application of olive oil in the dough and on the bowl helps improve dough texture and handling. After baking at 400°F, the knots are brushed with a warm garlic butter mix made from butter, minced garlic, and fresh basil, giving them a distinctive garlicky aroma and flavor. The optional Parmesan adds a slightly nutty finish.
The knots feature a chewy outer texture from bread flour and a tender interior, making them satisfying snacks or accompaniments for soups and salads. The method's allowance to adjust flour ensures the dough consistency is manageable. Brushing oil in the bowl helps with dough rise and prevents sticking, ensuring the knots rise evenly.
For softer knots, substituting bread flour with all-purpose flour is recommended. The original notes emphasize this substitution affecting chewiness and fluffiness. The garlic butter glaze is best applied after baking so the garlic flavor stays fresh and pungent.
Ingredients
- 2-2 ⅓ cups bread flour* divided
- 1 instant yeast 2 ¼ teaspoons, packet
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional
- ¾ cup water 105-115F [40-46C, warm
Garlic Butter:
- 4 Tablespoons butter salted
- 3 cloves garlic about 1 ½ Tablespoons, minced
- 1 Tablespoon basil minced, fresh
- Parmesan Cheese optional, grated
Instructions
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, salt, and garlic powder and stir well.
- Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough forms a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video below recipe for visual). The dough will still be tacky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Transfer your dough to prepared bowl and roll the dough through the oil until the entire surface of the dough is lightly coated with oil, then cover the bowl tightly with plastic wrap and place on top of your oven to rise for 30 minutes or until doubled in size.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Form into a log about 15” long and cut into 9 even pieces.
- Roll each piece between your palms and slightly pull it to form a rope about 8” long (lightly dust the dough with flour if needed).
- Carefully tie each rope into a knot (see video for guidance) and place on prepared baking sheet. Lightly brush with olive oil if desired.
- Set tray on top of warm oven and let garlic knots rest/rise for 5 minutes before baking.
- Transfer to oven and bake on 400F (205C) for 13 minutes or until just beginning to turn a light golden brown. Meanwhile, prepare garlic butter.
Garlic Butter
- Combine butter and garlic in a small saucepan over medium/low heat. Cook until butter is melted and garlic is fragrant.
- Remove from heat and stir in minced basil. Once knots have finished baking, use a pastry brush to generously brush garlic butter mixture over each knot. Sprinkle with grated parmesan, if desired.
- Enjoy served warm.
Notes
- Substitute all-purpose flour for bread flour for softer, fluffier knots.
- Brush the dough with olive oil during rising to enhance texture and prevent sticking.
- Apply the garlic butter glaze right after baking for best flavor impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9knots
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1garlic knot | |
| Calories | 200kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 231mg | 10% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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