Famous Garlic Knots

Original recipe from “Tastes Better From Scratch” with some personal modifications.

Makes 24 knots

Dough

1/3 cup very warm water

2 ¼ tsp active dry yeast

¼ cup plus ¼ tsp granulated sugar

1 1/3  cup milk, warmed

5 tbsp (75g) butter, softened

1 large egg

1 ½ tsp salt

2 tsp garlic powder (optional for extra garlicy garlic knots)

1 tsp dried parsley flakes (optional for extra garlicy garlic knots)

3 tbsp grated parmesan cheese (optional for extra garlicy garlic knots)

4 – 4½ cups all-purpose flour

Garlic Topping

4 tbsp extra virgin olive oil

4 tbsp salted butter

2 tsp garlic powder

1 tsp dried parsley flakes

2 tbsp parmesan

Marinara, for dipping, optional

 

1. Combine warm water, yeast, and ¼ tsp sugar and stir. Allow to rest for 5-10 minutes until foamy.
2. Pour yeast mixture into the bowl of an electric stand mixer (or a large bowl if you plan on kneading by hand). Add remaining ¼ cup sugar, warm milk, butter, egg, salt, (garlic powder, parsley and parmeasn to make extra garlicy garlic knots if dessired). Blend until combined. While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for or you may need more.
3. The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
4. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out). Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
5. Add a little flour to your clean countertop work surface or spray lightly with oil). Gently coax dough out of bowl. Divide dough in half and then each half in half again so you have 4 pieces of dough equaling ¼ of the dough in each piece. Take one of those ¼ pieces and divide it in half again and then divide each of those halves into 3 pieces each. Repeat the process with the remaining 3 – ¼ pieces of dough, making a total of 24 dough pieces. Take one dough ball and roll it into a rope (about ½ inch thick and 9 inches long). Tie the rope into a knot and place it on a parchment lined baking sheet. Repeat with the remaining 23 dough balls.
6. Cover garlic knots loosely with plastic wrap or a clean dish towel. Let rise for about 1 hour or until double in size.
7. Preheat oven to 400F. Bake for 10-12 minutes or until tops are lightly golden.
8. While knots are baking prepare garlic topping. Place the olive oil and butter into a microwave safe container, microwaving 10 seconds at a time until butter is completely melted. Add the garlic powder, parsley and parmesan stirring to combine.
9. After removing knots from oven, while still warm brush with topping. OR place all knots in a large bowl, pour over the garlic topping, place another bowl of the same size over top and seal edges with plastic wrap. Toss, swirl and turn the bowls around to coat the garlic knots. Let sit covered for 5 minutes so garlic butter mixture can be all absorbed into the garlic knots. Remove the plastic wrap seal and second bowl. Carefully remove garlic knots and if dessired scrap some of the excess from the sides of the bowl onto the garlic knots. Let cool on a wire rack or enjoy warm as is or dipped in marinara sauce.