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Brian Sunter

Garlic Knots

Soft, pillowy garlic knots brushed with garlic herb butter and parmesan.

1h 33m 18 servings
bread garlic italian side baking
Scale
Units

Ingredients

  • 4.67 cups bread flour
  • 4.50 teaspoons instant yeast
  • 3 teaspoons sugar
  • 1.50 teaspoons salt
  • 1 teaspoon garlic powder
  • 4 tablespoons olive oil
  • 1.50 cups warm water
  • 1 tablespoon olive oil
  • 8 tablespoons salted butter
  • 6 cloves minced garlic
  • 2 tablespoons minced fresh basil
  • — grated parmesan cheese

Equipment

  • parchment paper
  • baking sheet
  • oven
  • saucepan

Instructions

Dough

1

In a large bowl, combine 2 cups bread flour with 4.50 teaspoons instant yeast , 3 teaspoons sugar , 1.50 teaspoons salt , and 1 teaspoon garlic powder . Add 4 tablespoons olive oil and 1.50 cups warm water (105-115F / 40-46C), stirring until well combined. Gradually add more 2.67 cups bread flour until the dough becomes elastic and cohesive.

Knead and Rise

2

Knead the dough on a floured surface for 5 minutes . Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 30 minutes or until doubled in size.

Shape the Knots

3

After the dough has risen, gently deflate it and form it into a 30-inch log. Cut into 18 even pieces. Roll each piece into an 8-inch rope and tie into a knot.

Second Rise

4

Place the knots on a parchment paper -lined baking sheet . Cover loosely with plastic wrap and let rise for another 30 minutes .

Bake

5

Preheat the oven to 400 F (205C). Brush the knots lightly with 1 tablespoon olive oil and bake for 13 minutes to 15 minutes or until just beginning to turn golden brown.

Garlic Butter

6

While the knots are baking, melt 8 tablespoons salted butter in a small saucepan over medium-low heat. Add 6 cloves minced garlic and cook until fragrant. Remove from heat and stir in 2 tablespoons minced fresh basil .

Finish and Serve

7

Once the knots are done baking, brush them generously with the garlic butter mixture. Sprinkle with grated parmesan cheese if desired. Serve warm, optionally with marinara sauce for dipping.

View Cooklang Source
recipe.cook 
---
title: Garlic Knots
description: "Soft, pillowy garlic knots brushed with garlic herb butter and parmesan."
servings: 18
time: 1 hour 15 minutes
tags: [bread, garlic, italian, side, baking]
cuisine: Italian-American
difficulty: medium
---

== Dough ==

In a large bowl, combine @bread flour{2%cups} with @instant yeast{4 1/2%teaspoons}, @sugar{3%teaspoons}, @salt{1 1/2%teaspoons}, and @garlic powder{1%teaspoon}. Add @olive oil{4%tablespoons} and @warm water{1 1/2%cups} (105-115F / 40-46C), stirring until well combined. Gradually add more @bread flour{2 2/3%cups} until the dough becomes elastic and cohesive.

== Knead and Rise ==

Knead the dough on a floured surface for ~{5%minutes}. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for ~{30%minutes} or until doubled in size.

== Shape the Knots ==

After the dough has risen, gently deflate it and form it into a 30-inch log. Cut into 18 even pieces. Roll each piece into an 8-inch rope and tie into a knot.

== Second Rise ==

Place the knots on a #parchment paper{}-lined #baking sheet{}. Cover loosely with plastic wrap and let rise for another ~{30%minutes}.

== Bake ==

Preheat the #oven{} to 400F (205C). Brush the knots lightly with @olive oil{1%tablespoon} and bake for ~{13%minutes} to ~{15%minutes} or until just beginning to turn golden brown.

== Garlic Butter ==

While the knots are baking, melt @salted butter{8%tablespoons} in a small #saucepan{} over medium-low heat. Add @minced garlic{6%cloves} and cook until fragrant. Remove from heat and stir in @minced fresh basil{2%tablespoons}.

== Finish and Serve ==

Once the knots are done baking, brush them generously with the garlic butter mixture. Sprinkle with @grated parmesan cheese{} if desired. Serve warm, optionally with marinara sauce for dipping.