1 Pound Of Garlic Knots Recipe
Make 1 Pound Of Garlic Knots Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Garlic Herb Butter and Finish
Optional for Serving
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and 2 teaspoons fine sea salt.
- 3
Form dough
Make a well in the flour, add the foamy yeast mixture and 2 tablespoons olive oil. Mix by hand or low speed until ingredients come together, then knead 6–8 minutes by mixer or 8–10 minutes by hand until the dough is smooth, elastic, and slightly tacky. Add up to 2 tablespoons extra water or a little more flour as needed to reach the right consistency.
- 4
- 5
Shape knots
Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 10–12 equal pieces (this will yield roughly 1 pound finished weight). Roll each piece into a 10–12 inch rope, tie each rope into a loose knot (tuck ends under). Place knots on a parchment-lined baking sheet about 1 inch apart.
- 6
Second rise
Cover the shaped knots loosely with plastic wrap or a towel and let rise 20–30 minutes until slightly puffy.
- 7
Preheat oven
While knots finish their second rise, preheat the oven to 400°F (200°C). Position a rack in the center of the oven.
Garlic Herb Butter and Finish
- 8
Prepare garlic herb butter
In a small saucepan over low heat or in a microwave-safe bowl, melt the unsalted butter. Add the minced garlic and cook gently for 1–2 minutes (do not brown) to soften the garlic and infuse the butter. Remove from heat, then stir in the chopped parsley, 1 tablespoon olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, and half (1/4 cup) of the grated Parmesan cheese. Reserve 2 tablespoons of this butter mixture for brushing immediately after baking.
- 9
Brush before baking
Just before placing the knots in the oven, brush the tops lightly with a little olive oil (this helps color) or a tablespoon of the garlic butter mixture for extra flavor and glossy finish.
- 10
Bake
Bake the knots in the preheated 400°F (200°C) oven for 12–15 minutes, or until golden brown on top and the internal temperature registers about 200°F (93°C) when checked with an instant-read thermometer.
- 11
Finish and toss
As soon as the knots come out of the oven, brush them generously with the reserved warm garlic herb butter. Place the knots in a large bowl or on a tray, pour the remaining garlic butter over them, and gently toss or brush to coat evenly. Sprinkle with the remaining 1/4 cup grated Parmesan and additional chopped parsley to finish. Taste and adjust with a pinch more salt or pepper if desired.
- 12
Serve
Serve warm. Optionally sprinkle with red pepper flakes and offer marinara sauce on the side for dipping.