Ingredients
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1 cup warm water
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2 1/4 tsp active dry yeast
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2 tsp granulated sugar
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2 tsp kosher salt
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2 Tbsp extra-virgin olive oil
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2 3/4 cups all purpose flour
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1 egg
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Garlic Butter Topping
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4 Tbsp butter, melted1/2 stick
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3-5 cloves garlic
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2 tsp italian seasoning
Directions
These garlic knots are super easy to make and very delicious. I adapted the recipe from my no knead no rise pizza crust recipe. I used fresh cloves of garlic, but preminced garlic also works great. Try these out and you’ll want to make them again and again. It’s impossible to eat just one!
Steps
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1
Done
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Add warm water (105-110F) to a bowl with the active dry yeast and sugar. Allow to foam (about 5 minutes). |
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2
Done
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Add the salt and olive oil, then sift in the flour and mix until the flour is absorbed and a shaggy dough forms. Dump the dough out of the bowl and knead for 7-12 minutes until the dough is completely smooth and stretchy. It should pass the "window pane" test: stretch a piece of dough so that light can be seen through it without the dough breaking. |
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3
Done
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Cover and allow to rise for 10-30 minutes (as long as you can bear to wait). The longer you rest the dough, the softer the knots will be. Letting the dough double in size is optimal. |
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4
Done
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While the dough rests, preheat the oven to 450F. Then mince the garlic and combine with the butter and italian seasoning to let the flavors infuse. |
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5
Done
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After the dough has risen, dump it out of the bowl and split into quarters. Cover three of the pieces so they don't dry out and roll one into a ball. Split the ball into quarters and roll one piece into an 8-12" snake. Tie the snake into a knot shape and place on a baking sheet. Repeat with the other 3 quarters and the covered pieces of dough. |
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6
Done
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Whisk the egg until there are no streaks, then use it to egg wash the knots. Bake for 6 minutes, then remove from the oven and brush with the melted garlic butter. Bake for another 6 minutes. The knots should be golden brown and sound hollow when tapped when they're done baking. Brush the knots with the remainder of the garlic butter when they come out of the oven. Now, try to eat just one! |
