I so love making these garlic knots! It's easy, fun to make and are so good! Perfect for pasta, soup or they may be served as starters with your fave sauce dip or as a snack.  With my version of garlic knots, I add dried herbs in the dough itself and it smells heavenly while they bake in the oven then coat the baked knots with olive oil or butter and garlic and sprinkle them with grated Parmesan cheese.  I like that it has a bit of crunchy exterior but is soft inside!
The first time I made these my mother-in-law was at our place for a visit. She came to the kitchen asking what's cooking because she can smell it from her room and was getting hungry she said. I was a bit nervous about it then, not just because she is an excellent cook, but also because it was really still experimental and I was not sure how they will turn out. Once they were out from the oven and I got them coated I asked her if she wanted to try one. Yes, she did and so did I and they were really good! We both share a love for garlic (and onions and spicy food) and, good thing, so does Armin! (makes life less complicated.)
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Garlic Knots
Ingredients
FOR DOUGH
- 5 fluid ounces warm water
- 2 cups flour
- 1 tablespoon instant active dry yeast
- 1 teaspoon salt
- 2 tablespoons olive oil (or vegetable oil)
- ½ tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
FOR GARLIC COATING
- 2 big cloves garlic - crushed finely
- 1 tablespoon dried or fresh wild garlic (ramsons) or fresh parsley - chopped finely
- 3 tablespoons olive oil (or melted butter)
- 1-2 tablespoons grated Parmesan (optional) or hard cheese
- a dash of salt
Instructions
- Dissolve sugar in warm water and set aside. In a large bowl, mix all dry ingredients for dough. Add oil and slowly add the warm water while continuously stirring with a fork and then by hand until a dough is formed.
- Knead dough for 3-5 minutes until smooth. Form into a ball and brush with some oil then place it back in the bowl and cover with a cling wrap or clean kitchen towel. Let it rise until it doubled, depending on the temperature about 20-40 minutes.
- Punch it down and dump the dough in a clean counter. I do not find the need to flour the counter, but if it is too sticky I brush the counter with a bit of oil instead. Using both hands, roll the dough into a cylinder about 4 cm (1 ½ inch) in diameter and 50 cm (20 inches) long. With a knife or dough cutter, cut the log into half then cut each half into 6 equal parts. Roll each piece into about 20 cm (7 inches) long and a half inch thick (2 ½ cm) and make a knot. (Watch below video on how to make knots.) Place each knot on a lined baking sheet and once all are done cover them with a kitchen towel to let them rise for the second time for about 30-40 minutes or just until almost doubled.
- Bake in a preheated oven at 400°F/200°C for 12-15 minutes or until they turn golden.
- While knots are baking you can prepare the garlic coating. In a small saucepan combine olive oil or butter and garlic and cook on medium-low heat for 1-2 minutes, longer if you want a milder garlic taste. Remove from heat and add the chopped wild garlic or parsley and salt.
- Once the knots are done remove from oven and place them in a big bowl while still warm then pour the garlic coating over the knots and toss until all knots are coated. Sprinkle with parmesan or grated hard cheese before serving. Best served warm.
Notes
Nutrition
Can't see my video? Click here.
What do you think?