Manageability – Ummmmmmm…. pretty darn good.
When I was a kid, I used go to Aunite Anne’s Pretzels in the mall specifically to watch the 17 year-olds spin and fold pretzel dough. This was before we had phones, so that was entertainment for me. Fast forward 25 years, and I got to fold and tie dough myself, and it was… fine. I’m not as good at it as they were. Anyway, here’s Sugar Spun Run’s Homemade Garlic Knots.
Light and airy, while still full of garlic flavor and cheesy goodness, these are a must-make. They’re absolutely delicious, and if you’ve made bread before these are no problem at all. Make the dough, let it rise, cut it and tie it, and bake. Click click click. And once you tie them off and they bake, they come out nice and golden with a delicious buttery topping. Don’t pull them too tight or you’ll split the dough, but you do want to see a little nipple coming out of the knot once you tie it. SSR says grated parm is “optional”, but let’s be clear, you want it. Really easy and tasty side for your dinner.
Garlic knots are awesome, this recipe is awesome, there’s nothing else I can even say about it. I’m speechless. Or I guess “type-less”.
Ingredients
- 2 cups bread flour divided (we fall united we stand)
- 1 packet instant yeast, or basically 2 ¼ teaspoons
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ¾ cup warm water
Garlic Butter:
- 4 tablespoons salted butter
- 3 cloves minced garlic; about 1 ½ tablespoons if you HAVE to measure it
- 1 tablespoon minced fresh basil
- Grated Parmesan cheese (optional…. but not really)
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine 1 cup of flour, instant yeast, sugar, salt, and garlic powder and stir well. Set aside.
- Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined. Set aside.
- Gradually add another 1 cup of flour. Add any additional flour as needed, stirring until the dough forms a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be tacky (like an episode of ROHNY), but still should be manageable with your hands. Set aside.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. Set aside.
- Transfer your dough to prepared bowl and roll the dough through the oil until the entire surface of the dough is lightly coated with oil, then cover the bowl tightly with plastic wrap and place on top of your oven to rise for 30 minutes or until doubled in size. Set aside.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Form into a log about 15” long and cut into 9 even pieces. Set aside.
- Roll each piece between your palms and slightly pull it to form a rope about 8” long (lightly dust the dough with flour if needed). Set aside.
- Carefully tie each rope into a knot and place on prepared baking sheet. Lightly brush with olive oil if desired. Set aside.
- Set tray on top of warm oven and let garlic knots rest/rise for 5 minutes before baking. Set aside.
- Transfer to oven and bake for 13 minutes or until just beginning to turn a light golden brown. Set aside.
- While garlic knots are baking, prepare Garlic Butter. Set aside.
Garlic Butter
- Combine butter and garlic in a small saucepan over medium/low heat. Cook until butter is melted and garlic is fragrant. Set aside.
- Remove from heat and stir in minced basil. Once Garlic Knots have finished baking, use a pastry brush to generously brush garlic butter mixture over each knot. Sprinkle with grated Parmesan, if desired. Set aside.
- Set in front of your face and eat.