This is one of the best hits and for a good reason, garlic knots bread are easy to cook and so easy to eat. What’s not to like with these ? Crunchy exterior, moist inside and featuring an exquisite garlic butter taste…. we got a winner.
If you go ahead and make these, I highly recommend you make your own garlic butter to brush it off before serving 😉
I am not kidding you, these will be gone in 2 minutes.
This recipe is inspired by the one from Brian Lagerstrom with some different processes.
(Experiment 215) Garlic knots
Ingredients
Dough
- 290 g bread flour + a little extra for dusting
- 9 g salt
- 5 g sugar
- 10 g instant dry yeast
- 180 g warm water 90F or so
- 15 g olive oil
Topping
- 50 g butter
- 15 g olive oil
- 6 minced garlic cloves
- 20 g chopped parsley
- pinch dried oregano
- Optional chilli flakes, rosemary or whatever other herbs you fancy
- Optional grated parmesan
Instructions
- Add the water and yeast to a stand mixer bowl and wait 5 minutes for it to bloom.
- Add the remaining dough ingredients(except the oil) and mix using the dough attachment for about 1 minute until it’s mostly combined but still a bit crumbly.
- Add the oil now. Mix for 6 minutes.
- Adding the oil, in the beginning, would deter the creation of gluten as it would coat the flour
- Cover with plastic film and let rest for an hour
- Punch the dough and transfer it unto a lightly floured surface. Cut the large dough into 3 pieces and cut those pieces into 2 until you have 12 pieces. No need to be precise
- Roll 1 dough into a log shape about 4-5 inches long then tie a knot into it. Roll it gently dough so it all seals together. Repeat for all 12 pieces. Dust with a little bit of flour so they don’t stick together.
- In a small pot heat over medium heat the butter and oil. Once mostly melted throw in all the remaining ingredients and cook for a minute. Make sure not to burn the garlic. Let rest for 5-6 minutes.
- Pour the garlic butter over the dough pieces and gently toss them around to cover fully.
- Lightly oil a bread pan or whatever you can use to cook those. I used an 8×8 and it was perfect
- Line the dough piece in the bread pan
- If you opted for parmesan, generously spread some on top. Cover for 30 minutes
- Pre-heat at 450F
- Bake for about 13 minutes until they have a nice golden brown coloration
- If you want to make this even crazier brush some melted garlic butter on top
If they are too sticky to tie, dust them with a little more flour