Garlic Knots



Garlic Coating:


  1. In the bowl of a stand mixer fitted with the dough hook, add flour.  
  2. In a medium bowl, combine water, 1/4 cup olive oil, sea salt, sugar, and active dry yeast. Mix to dissolve yeast. Pour mixture over flour and knead until soft. Place dough in a lightly oiled bowl, cover with plastic wrap, until doubled in volume (usually 1-3 hrs depending on initial water temperature and warmth of proofing area).
  3. Line three baking sheets with parchment paper; set aside.
  4. Turn dough out into a lightly oiled surface. Oil your hands and the rolling pin. Divide the dough in two. Gently flatten with your hands.  Using the rolling pin, shape into an even rectangle approximately 5 inches x 16 inches and 1/2 inch thick. Using a pizza cutter, slice the rectangle into 3/4 inch x 5 inch strips.
  5. Sprinkle dough strips with flour.  Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot and place on prepared baking sheet. Place knots about an 1 1/2″ apart. Continue shaping dough to make the remaining knots. Repeat with the second piece of dough.
  6. Cover baking sheets with a dry towel, and place in a warm, draft-free spot to rise until doubled in size.
  7. Preheat oven to 400° F
  8. After knots have doubled in size, bake 12-15 minutes or until golden brown.
  9. While knots are baking, make garlic coating. In a small saucepan over low heat, gently warm olive oil, butter, and garlic. Add chopped parsley and set aside.
  10. After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.
  11. Serve warm.

Yields: 40 garlic knots

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