Soft Garlic Knots
To get these knots soft and pillowy, you must proof the dough twice and use a generous amount of fat in the garlic butter soak. The secret is tying the dough strips into a tight overhand knot before the second rise, ensuring they puff into a rounded shape without unraveling during the bake.
Mind the yeast temperature
If your water is too hot, you kill the yeast; too cold, and the dough will sit dormant for hours. Use water that feels like a warm bath on your wrist.
- large mixing bowl
- baking sheet
- parchment paper
- pastry brush
What goes in.
- 3 1/2 cupsall-purpose flour
- 1 1/4 cupswarm water
- 2 1/4 tspinstant yeast
- 2 tspsugar
- 1 1/2 tspsalt
- 3 tbspolive oil
- 4 tbspunsalted butter, melted
- 4 clovesgarlic, minced
- 2 tbspfresh parsley, chopped
Securing the shape
Roll the dough into 8-inch ropes. As you tie the knot, tuck the loose ends underneath the center and pinch them firmly to the bottom; this prevents them from popping open in the oven.
The method.
Activate yeast
Whisk warm water, sugar, and yeast in a bowl. Let it sit for five minutes until the surface looks foamy.
Mix the dough
Add flour, salt, and olive oil. Stir until a shaggy ball forms, then knead on a floured surface for eight minutes until the dough is smooth and springs back when pressed.
First rise
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
Shape the knots
Punch down the dough and divide it into 12 equal pieces. Roll each into a rope, tie into a knot, and place on a parchment-lined sheet.
Second rise
Cover the shaped knots and let them rise again for 30 minutes while the oven preheats to 400°F.
Bake
Bake for 12 to 15 minutes until the tops are golden brown.
Glaze
Whisk melted butter, minced garlic, and parsley. Brush heavily over the hot knots immediately upon removing them from the oven.
Other turns to take.
Parmesan crust
Fold 1/4 cup of finely grated parmesan into the butter mixture before brushing.
Herb-infused
Add one teaspoon of dried oregano or rosemary to the dry ingredients.
When it doesn't go to plan.
Use a bench scraper to divide the dough evenly without tearing the gluten strands.
If the dough keeps snapping back while rolling, let it rest for five minutes to relax the gluten.
Don't skimp on the butter brush; it softens the outer crust and keeps the interior tender.
The ones that keep coming up.
Can I make these ahead of time?
You can prepare the dough through the first rise and keep it in the refrigerator overnight. Bring it back to room temperature before shaping.
Why are my knots dry?
This is usually a sign of over-baking. Pull them out the moment they turn a light golden color; they will continue to firm up slightly as they cool.
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