- Food: Garlic Knots
- Writer: Nicolas Wilson
- Content-Type: Food Blog
When we have guests over, we like to cook this garlic knots dish. Guests are often impressed by the silky, fluffy knots, but they’re quite simple to construct!
I’m attempting to come up with something more delectable than warm garlic knots straight from the oven.
I’m also giving up. It’s simply not feasible. Garlic knots have all of the soft, fluffy qualities of dinner rolls, with an extra burst of rich, savory garlic taste.
And because they may be served as an appetizer, snack, or even a side dish with the correct meal, they’re never out of place. If you want to be the life of the party at each gathering you attend this season, follow my advice and make these garlic knots.
Ingredients for Garlic Knots Recipe
Another advantage of garlic knots? They’re made up of a few simple ingredients:
- Of course, there’s garlic! It is responsible for the garlicky flavor of these garlic knots.
- All-purpose and whole wheat flour — When creating this recipe, the most important thing to remember is to weigh your flour. You’ll know you’re utilizing the right amount this way. To prevent putting too much flour into your measuring cups if you don’t have a kitchen scale, use the spoon-and-level approach. Here’s where you can learn more about it!
- Dry active yeast aids in the rise of the knots.
- Maple syrup — It gives a hint of sweetness to the dough while also aiding yeast activation.
- For moisture, use warm water.
- Extra-virgin olive oil — brush some on top of the garlic and add some to the dough.
- And salt — to bring out the rich, savory flavor of the knots.
Garlic Knots: How to Make Them
Making garlic knots is a breeze (and a lot of fun!). This is how it works:
Make the dough first. To help this procedure go as smoothly as possible, I use a stand mixer with a dough hook. Turn the dough out onto a lightly floured surface until it forms a ball around the hook.
Knead it a few times more, adding extra flour as needed if it’s still sticky.
Make a ball out of the dough and set it in a big bowl coated with olive oil. Allow the dough to rise until it doubles in size, then cover it with plastic wrap.
Shape the knots after that. Punch down the dough and turn it out onto a lightly floured surface after it has risen. It should be cut into 8 equal pieces.
Make a 9-inch rope out of each piece…
…then tie it in a knot.
To produce a nice roll, tuck the loose ends under the knot once it’s finished.
Voila! Don’t worry if it doesn’t look perfect; it will still taste delicious. (I can speak from personal experience.)
With the remaining dough, repeat the shaping process.
Also, bake! On a large baking sheet lined with parchment paper, arrange the garlic knots. Preheat oven to 450°F and bake for 11 to 13 minutes, or until golden brown.
Mix the remaining olive oil with the grated garlic while the knots are baking. As soon as the knots come out of the oven, brush them with garlic oil.
You can even serve them with various toppings if desired. Parsley, red pepper flakes, flaky salt, and Parmesan cheese are among my favorite ingredients. My vegan Parmesan would be delicious as well.
|Time to Prepare: 30 minutes
Cooking Time: 11 minutes
Time to rise: 1 hr
These garlic knots are light and fluffy, with a rich, savory garlic flavor. Serve them as a side dish with pizza, pasta, or a holiday dinner as a snack or appetizer.
- ¾ cup warm water, 105° to 115°F
- 1 tablespoon maple syrup
- 1 ¼-ounce package of active dry yeast
- 2 cups all-purpose flour, spooned and leveled (250g), plus more for kneading
- ½ cup whole wheat flour spooned and leveled (62g)
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 2 garlic cloves, grated
- Chopped parsley
- Flaky sea salt
- Grated Parmesan or Vegan Parmesan
- Red pepper flakes
- Combine 1/4 cup water and maple syrup in a small mixing basin, then add the yeast. Stir for 5 minutes, or until the yeast has foamed up.
- Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Combine the yeast mixture, 2 tablespoons olive oil, and the remaining 1/2 cup water in a mixing bowl. 5 to 6 minutes on medium-low speed, mix until the dough forms a ball around the hook.
- Knead the dough several times on a lightly floured surface, and sprinkle with extra flour if the dough is still sticky. Using olive oil, coat the interior of a big bowl. Place the dough in the basin and roll it into a ball. Wrap it in plastic wrap and store it somewhere warm. Allow the dough to rise for 40 to 60 minutes, or until it has doubled in size.
- Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet with parchment paper. Remove the dough from the plastic wrap, pound it down a few times, and place it on a lightly floured board. Cut the dough into eight equal portions and roll each into a nine-inch long rope. Grab the ends of each dough rope, tie them together in a knot, and tuck them in. Arrange the knots on the baking sheet that has been prepared.
- Combine the remaining 2 tablespoons of olive oil and the garlic in a small bowl. Remove from the equation.
- Preheat the oven to 350°F and bake the knots for 11–13 minutes, or until golden brown on the outside. Brush the top with garlic oil and top with chosen toppings.