Garlic Knots: This is a very easy, forgiving, no-pampering-needed types Italian recipe. Note that there is not a single reason not to try the knots! 😀
I tried making these for the first time, and again after two days, and it turned out absolutely amazing. The recipe is a very forgiving, easy, no-pampering-needed types recipe. The recipe steps and text might look like a long complicated one, but it is one of the easiest bread recipes I’ve tried.
I mostly followed this recipe by Todd & Diane but made a bunch of changes in quantity as well as some technique. But much of the credit goes to that particular recipe, and I am grateful to them for the same.
- The above quantity makes about 24-28 garlic knots. I used half of it in one batch and saved the remaining half, which I refrigerated and used after two days.
- Warm the water. The temperature should be 115 degrees Fahrenheit. In case you don’t have a thermometer to measure, the key is to have warm water and not hot or cold water.
- Mix the water, yeast, sugar in a bowl. Gently stir it. Let the yeast rise for about 10 minutes. It is essential for the yeast to rise so that the bread is not dense.
- Add olive oil, salt. Mix.
- Add flour. Make it into a dough. Don’t overwork or over knead the dough. This is a very forgiving dough, doesn’t need much pampering.
- Cover the dough bowl with a towel or plastic wrap and keep it aside in a warm place to proof for a minimum of 2-3 hours. I kept it for about 2 hours.
- The dough will rise considerably – will almost double in size. Then chill the dough for 15-20 minutes. I did not refrigerate it when I made the first batch. It was still ok.
- Flour the surface, and remove the risen dough. Make it into two parts. I made garlic knots from one part and kept the remaining aside for future use, which I refrigerated and used after two days.
- Take extra flour as needed and roll one part of the dough into a rectangle about 6 inches by 9 inch.
- Cut into ¾ inch strips. Will make around a dozen stripes.
- Using flour, make each stripe into a rope and then gently make a knot. Place each of these about 2 inches apart on a baking sheet lined with parchment paper or foil.
- Pre-heat oven to 400 degrees Fahrenheit.
- Brush the knots with a bit of olive oil and place the baking sheet in oven for about 30-40 minutes or until done. The original recipe called for only 12-15 minutes of baking. But mine took much longer. If not sure, take one of the bread, break it and check if the dough has been cooked from inside.
- Finely chop about 6 cloves of garlic, ¼ cup of parsley.
- Heat 2 tablespoons each of butter and olive oil. Add garlic. Saute it. I let it burn a little bit for the burnt garlic taste. Turn off the stove. Pour these over the freshly made warm garlic knots. Sprinkle sea salt on top of it and serve.
- You can make more of the garlic coating just in case you want more of the dipping oil. I made double-triple the batch. It tastes heavenly.
- You can use oregano or any other herbs in place of parsley. In case you don’t have fresh herbs, feel free to use dried ones.