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Garlic Knots

4.28 Mitt(s) 7 Rating(s)7 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 5

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Level: Easy

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Description

Garlic Knots: Like crack, you can’t eat just one!

Ingredients

  • FOR THE KNOTS:
  • 1-¾ cup Warm Water (115 Degrees F)
  • ¼ cups Olive Oil
  • 1 teaspoon Sea Salt
  • 1 Tablespoon Sugar
  • 1-½ Tablespoon Active Dry Yeast
  • 5-½ cups All Purpose Flour (approximately)
  • Extra Flour, For Flouring All Of Your Surfaces, Etc
  • Extra Oil, For Oiling Your Hands, Pans And Surfaces
  • _____
  • FOR THE GARLIC COATING:
  • 2 Tablespoons Olive Oil (for Garlic Coating)
  • 2 Tablespoons Unsalted Butter
  • 4 cloves Garlic, Crushed
  • ¼ cups Finely Minced Italian Parsley
  • 3 pinches Sea Salt, to taste

Preparation

Makes 40 garlic knots.

1. Combine water, 1/4 cup (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

2. Add flour. Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hours depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)

3. Once it’s doubled in volume, chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don’t have the time). Then set up your knotting station. Put out a large wooden cutting board and oil it liberally. Grab a rolling dowel or pin and oil it. Grab a pizza cutter or something similar to slice dough in strips. Put your container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

4. Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle. Take the first half, slap it onto the oiled board several times to flatten. Using the dowel, spread into an even rectangle approximately 5″x16″ and 1/2″ thick. Then slice the rectangle into 1/2″x5″ strips.

5. Rotate the board 90° and sprinkle dough strips and board with flour. Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on your lined sheet pan. Place knots about an 1 1/2″ apart. At first it may seem awkward making the knots but with a little practice it will become easy. Flour is your friend to help keep the dough from sticking to itself while forming the knots.

6. Continue making the rest of the knots with the second half of the dough, following the steps listed above. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

7. After knots have doubled in size, take off dry sack towel and place sheet pans in the oven. Bake for approximately 12-15 minutes or until golden.

8. While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it over higher heat for a few minutes in oil/butter mix until soft and slightly golden). Add chopped parsley and set aside.

9. After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.

Best served warm, but still good when at room temperature.

9 Comments

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Laura on 1.27.2011

I make a very similar recipe but use refrigerated biscuit dough, cut into smaller pieces and rolled into knots! It’s delicious and easy.

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npeach on 1.26.2011

I loved the proofing part about proofing outside on a warm summer day! It is 20 degrees here today…..I guess that would be out of the question..lol

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azestybite on 12.29.2010

These look amazing!

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troyusmama on 12.8.2010

I made these for Thanksgiving. Delicious! Also my little sister had a blast trying to tie knots in dough. These are great!

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wildoates on 11.23.2010

Yum. We’re looking for a new bread recipe for Thursday, this may be the one.

7 Reviews

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heidimay18 on 6.2.2011

These were really easy to make and I liked the flavor of them, but I wish they would have been more light and airy. Instead they were very crunchy.

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KimberlyE on 3.17.2011

These came out Amazing! I had let the dough rise in a warm oven and then refrigerated it for 2 days. They were light and fluffy like the bread sticks from Olive Garden! My husbands only complaint was that I didn’t use enough butter on them. But I loved them the way they were. Thank you for the great recipe! This one is definitely a keeper!

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trish0911 on 1.31.2011

I made these yesterday and they were amazing! I did read the related blog post as well, so used weights to measure and I think that made a big difference. I only rolled out half the dough (the remainder is in the fridge for tonight – yum…) and found that the garlic topping covered the 24 or so I made. I dropped the knots right from the oven into a large metal bowl with the garlic topping in it, then used a pastry brush to stir it all around, making sure everything got covered. I finely minced the garlic – I need to crush it more finely next time, as there were some pretty pungent pieces in there! my parsley froze in the crisper drawer, so skipped that but added a sprinkling of parmesan cheese over each after coating them. My family LOVED these, and we really think they taste as good as the ones we order at the local pizza place – and maybe even better when you get them right out of the oven. Thanks so much!

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cambridgecowgirl on 1.28.2011

They came out very dense – I would have liked them more if they had been lighter and fluffier. It was unclear how much flour should be added – it said 5 1/2 cups (approximately), so I probably added too much flour. They were easy to make, though, and I would probably try them again, but modify the dough recipe a bit.

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Dawn-Renée on 1.2.2011

I was really intimidated to actually FORM the knots, but once I started playing with the dough, it was very simple. This is a delicious and beautiful bread. My only complaint is that I want even MORE garlic flavor. I am a garlic-holic. I think next time, I will add more fresh garlic and maybe even garlic powder, too. Or garlic in the dough? I like the parm suggestions, too. Delish! Thanks!

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