1 Lb Garlic Knots Recipe
Make 1 Lb Garlic Knots Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Knots
Garlic Butter & Finish
Method
Dough & Knots
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be inactive—start again with fresh yeast.
- 2
Mix dough
In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 3/4 cups of the all-purpose flour (reserve 1/4 cup for adjustments) and 1.5 tsp salt. Make a well and add the foamy yeast mixture and 2 tbs olive oil. Mix on low speed until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add reserved flour 1 tbsp at a time; if too dry, add up to 1 tbsp warm water.
- 3
- 4
Portion dough
After the dough has doubled, punch it down gently and turn it onto a lightly floured surface. Weigh or estimate to produce approximately 1 lb of finished knots (this recipe yields roughly 12–16 medium knots depending on size). Divide dough into 12 equal pieces (~60–70 g each) for medium knots or 16 pieces for smaller knots. Keep pieces covered while working to avoid drying.
- 5
Shape knots
Roll each piece into a 8–10 inch rope, about 1/2 inch thick. Tie each rope into a knot: make a loose overhand knot and pull the ends through so a knot forms (do not tighten too much; leave a plump knot). Tuck the ends under the knot or press slightly to seal. Place knots on a parchment-lined baking sheet spaced 1–2 inches apart.
- 6
Second rise
Cover the shaped knots with a lightly greased piece of plastic wrap or a damp towel and let rise 25–35 minutes until puffy but not doubled. Meanwhile, preheat oven to 375°F (190°C).
- 7
Bake
Brush the knots lightly with 2 tbs melted unsalted butter before placing in the oven. Bake in the preheated oven for 15–18 minutes, rotating the pan halfway through, until golden brown on top and cooked through (internal temperature ~190°F / 88°C). Remove from oven and transfer to a wire rack.
Garlic Butter & Finish
- 8
Prepare garlic butter
While knots are in the oven or immediately after removing them, melt the additional 4 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and warm for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbs chopped parsley, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp red pepper flakes if using.
- 9
- 10
Serve
Let knots rest 2–3 minutes so butter sets slightly, then transfer to a serving platter. Serve warm. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes covered loosely with foil.