Now, I don’t think I need to describe what a garlic knot is; I mean, everyone has at least heard of one. But I will say one thing: this is one of those foods you bring to a potluck, and before you know it, your tray is the first one on the table to be completely empty. So, if you’re ever invited to a party, and you make the smart decision to bring some garlic knots, then make sure you double or triple this recipe.
Ingrediens
- The dough (makes about 35 knots):
- 280g bread/unbleached flour
- 180ml lukewarm water
- 11⁄2 teaspoon sugar
- 2 tablespoons olive oil
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon dried yeast
- 1 teaspoon garlic powder
The glaze:
- 1⁄4 cup olive oil
- 2 garlic cloves
- 1 teaspoon oregano (other herbs such as thyme and parsley are good
substitutes)
Preparation
Making the dough:
Grab a cup and mix the water, sugar, and yeast. Let the cup sit for a while as the yeast works. Sieve the flour and salt onto a work surface. With a hand, make a well in the middle. Once the water mixture is bubbly, pour it into the well and use a fork to mix it into the flour. Over time, the fork will become more and more difficult to use. Once the fork becomes too difficult, switch to your hands.
When fully combined, add the olive oil and knead the dough (can’t knead? No need! Use a food processor instead).
Put the dough in a large oiled bowl and turn to coat the oil. Cover the bowl with a damp cloth and plastic wrap, then set it aside in a warm area until the dough doubles in size (roughly an hour).
Now, the dough is ready to be cut into knots. You can use it immediately, freeze it, or keep it in the fridge until you need it. Before you move on to the next step, make sure you knead the dough again. This can push some extra air out.
Tying the knots:
Cut the dough into small pieces. With each ball, roll them into a noodle and tie them into a knot. If a piece feels sticky, add a little flour. The knots will grow as they bake, so they should start off small, about the size of a golf ball (or 3-4 cm in diameter).
Place each knot on a tray lined with parchment paper. Once all the knots are tied, place a towel on top and let them rise for 50 minutes. Bake the knots for 30 minutes at 356°F.
The glaze:
Heat the olive oil in a small pan over medium heat. Smash and chop the garlic cloves and add them, along with the herbs, to the pan. Immediately remove the pan from the heat as we want the garlic to be soft and tender, not fried and crispy. The flavor of the garlic and the herbs will soak into the olive oil. By the time the knots are done, the glaze should also be ready.
Once the knots are baked, add the glaze and a sprinkle of sea salt, and serve.
