February 19, 2019

Garlic knots


Homemade garlic knots are a delicious side to any pasta or soup dish. I've been saying for a long time now that I want and need to practice and perfect my bread-making and baking skills, but it always seems to go by the wayside. I need to get another sourdough starter going and I need to make myself work with yeast more. I mean, I always enjoy it, and it's not overly difficult, but it takes time and planning. I've been working on these garlic knots and they've been a huge hit with myself and my family. Truth be told, I've never eaten garlic knots from a restaurant. I've heard people talk about them and read about them, but I had never really experienced them myself until I started making them. They're basically a twisted up breadstick! I used some of my home-dried herbs from our garden to top these along with the garlic, butter/olive oil, and Parmesan and they are truly delicious. This recipe will make about 16-20 garlic knots, depending on how much flour you end up using and the size variation.


Garlic knots
1 cup warm water
1 tablespoon active dry yeast
2 teaspoons sugar
1 tablespoon olive oil, plus more for greasing
approximately 2 to 2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 teaspoons garlic powder

for the topping:
2 tablespoons olive oil
2 tablespoons unsalted butter
pinch of salt
2 teaspoons garlic powder
1 teaspoon dried parsley
1/4 teaspoon dried basil
about 1/3 cup freshly grated Parmesan cheese

Stir together the water and yeast in the bowl of a stand mixer fitted with the bread hook. Let sit for 10 minutes. Stir in the sugar and olive oil.

In a large bowl, whisk together the flour (starting with 2 cups), salt, and garlic powder.

Pour the flour mixture into the stand mixer bowl with the water and yeast mixture. Stir well and then put the mixer on medium speed and knead the dough for about 5 minutes, until the dough is smooth and elastic. If the dough is too wet, add a bit more flour a little at a time and continue to knead as needed.

Lightly oil a large bowl (I always just use the stand mixer bowl) and place to dough ball inside. Loosely cover with a kitchen towel. Let rise in a warm place until it doubles in size (about one hour).

Lightly oil two baking sheets. Pull off small pieces of dough, about 2 tablespoons worth (I just eyeball it). Roll into a rope about 1/2-inch thick. Tie into a knot and place on the baking sheets about 1-inch apart. Repeat until all the dough has been used.

Cover again with a towel and let rise in a warm place for another 30 minutes. Preheat the oven to 375 degrees.

While they are rising, mix together all the topping ingredients in a small bowl.

Bake for about 12-14 minutes, until golden and springy to the touch. Then broil on low for about 30 seconds to 1 minute (just until the tops start to turn golden - this is optional, but adds a nice golden touch to the tops). Remove from the oven and brush with the garlic-herb topping. Sprinkle with Parmesan. Serve warm.

7 comments:

  1. Homemade bread is simply the BEST! These look fantastic, Amy.

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  2. Wow! Bet these are good and I have to try the recipe, thanks!

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  3. i love garlic knots!! great reminder to make them again. i'll have to try your recipe!

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  4. Love garlic knots! Haven't made them for years -- you've got me craving them now. :-)

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  5. Oh...these look so tasty...loaded with garlic and Parmesan cheese...so good!
    Thanks for the recipe Amy...enjoy the rest of your week!

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  6. Oh my goodness! How did I miss these? Rolls like this are very dangerous in this house. My husband and I have been known to eat the whole batch in one sitting. That's exactly what would happen to a batch of these garlic knots.

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  7. Oh, I love these - I have to make them for my kids! I just know that they will be crazy about them because they enjoy garlic, Parmesan cheese and herbs and yeast dough. A perfect snack recipe!

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