Garlic Knots
Garlic Knots Dough
Ingredients
- 180g 3/4c warm water
- 10g or 2.5t instant yeast
- 15g or 1.25t olive oil
- 5g or 1.25t sugar
- 280g or 2.75c bread flour
- 9g 1 1/3t salt
Method
Add ingredients to a mixer with dough hook attachment. Mix on high for about 6 minutes. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min.
Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll into a “cigar” shape and knot. Place in a bowl and flour lightly to prevent sticking.
Notes
- The stand mixer isn’t a requirement as you can knead this dough by hand as well.
Fried Garlic Butter
Ingredients
- 50g/3Tbsp butter
- 15g or 1 1/4Tbsp olive oil
- 25g/8-10 cloves garlic, minced
- 3-4 sprigs thyme leaves
- 1 sprig rosemary leaves
- 20g or 1/3c parsley, chopped
- 3g or 2tsp dried oregano
- Pinch chile flakes
Method
Add ingredients to small sauce pot and heat over medium high.
Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant.
Allow to cool for a few minutes before combining with garlic knot dough.
Garlic Knots
Ingredients
- The Garlic Knots Dough
- The Fried Garlic Butter
- Coarsely grated parmesan
- Garlic Butter
Method
Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min.
Bake at 450F/230C for 12-15 minutes until golden. Brush top with with garlic butter.
Notes
2023/03/05
Forgot the parm, and didn’t brush the top with garlic butter.
Also, proofed the knots in the bowl with the garlic butter instead of in the pan, and several of them became glued together. I ended up with 11 discrete pieces.
Baked for 15 minutes.
In spite of these rookie mistakes, these were 10/10 amazing.