Yummy Garlic Knots
Garlic and bread together, hmmm, it's hard to go wrong with these two. Use basic pizza dough or Italian bread dough to make these cute little delicious and garlicky knots. They are great treats at any occasion, perfect finger food at parties; or when you have company to come over, they can be a yummy snack.
Yield
8 servingsPrep
20 minCook
15 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
dry |
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
water
hot |
|
| 1 | cup |
buttermilk
or yogurt |
|
| 1 | each |
eggs
(room temp) |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
honey
or sugar |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
whole-wheat flour
or more as needed |
|
| 1 | large |
eggs
mixed with 1 teaspoon of water |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 6 | cloves |
garlic
minced |
|
| 1 | tablespoon |
rosemary leaves
freshly minced |
|
| 1 | tablespoon |
thyme
freshly chopped |
*
|
| 1 | tablespoon |
oregano
freshly chopped |
|
| 4 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
dry |
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
water
hot |
|
| 237 | ml |
buttermilk
or yogurt |
|
| 1 | each |
eggs
(room temp) |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
honey
or sugar |
|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
whole-wheat flour
or more as needed |
|
| 1 | large |
eggs
mixed with 1 teaspoon of water |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 6 | cloves |
garlic
minced |
|
| 15 | ml |
rosemary leaves
freshly minced |
|
| 15 | ml |
thyme
freshly chopped |
*
|
| 15 | ml |
oregano
freshly chopped |
|
| 6E+1 | ml |
parsley leaves
freshly chopped |
|
Directions
Combine 1 cup flour, yeast, and salt in a mixing bowl.
Stir in water, buttermilk, egg, oil and honey.
Beat until smooth with an electric mixer.
Stir in remaining all purpose and whole wheat flours to form a soft, sticky dough. You may need more flour if the dough seems too sticky or runny.
Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough.
Cover; let rise until double in bulk (about 45 minutes).
Punch dough down on a lightly floured surface.
Divide dough into half and work one at a time.
Roll dough into a rectangular about 10-inch wide and ½-inch thick.
Use a pizza cutter or a knife to slice dough into 1-inch strips, then cut each strip into half.
Grap one strip, and tie it into a knot. Repeat remaining strips until they are all tied into knots.
Place knots onto greased baking sheets, make sure to leave about ½ to 1-inch apart.
Cover with damp kitchen towel and allow to rise and double in bulk again, about 30 to 50 minutes.
Preheat oven to 400℉ (200℃).
Brush each knot with egg wash, then bake in oven for about 11 minutes until knots are puffed, golden and brown on top.
While knots are baking, in a small saucepan mix together garlic, extra-virgin olive oil and all the freshly chopped herbs.
Heat mixture under low heat for about 5 minutes to infuse flavor. Make sure to use very low heat, do not let garlic-herb mixture cook in oil.
Turn off heat, let pan sit on stove and continue infusing.
When knots come out of oven, set baking sheets on wire racks, and brush garlic-herb-olive oil mixture over each knot while they are hot.
You may need to use a small spoon to spread garlic and herb evenly over knots.
Serve warm, or let garlic knots cool completely on baking sheets on wire racks.
They can be kept in a zip-lock bag or an air-tight container for a few days, or can be frozen for up to 1 month if they can last that long.
Note: If you don't have fresh herbs, use a mixture of dried herbs.
