Garlic Knots
Soft, knotted rolls brushed with garlic-parsley butter.
Ingredients
| 340 g | all-purpose flour | |
| 7 g | active dry yeast | |
| 1 tsp | 5 ml | sugar |
| 180 ml | warm water | |
| 3 tbsp | 45 ml | olive oil |
| 1 tsp | 5 ml | salt |
| 60 g | unsalted butter, melted | |
| 3 | garlic cloves, minced | |
| 2 tbsp | 30 ml | chopped fresh parsley |
| ¼ tsp | 1.3 ml | salt (for butter) |
| ¼ tsp | 1.3 ml | chili flakes (optional) |
Instructions
Ingredients: For the Dough: 2¾ cups (340 g) all-purpose flour 2¼ tsp (7 g) active dry yeast 1 tsp sugar ¾ cup (180 ml) warm water 3 tbsp olive oil 1 tsp salt For the Garlic Butter: 4 tbsp (60 g) unsalted butter, melted 3 cloves garlic, minced 2 tbsp chopped fresh parsley ¼ tsp salt ¼ tsp chili flakes (optional)
Instructions: Prepare the Dough: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Knead until soft and elastic (about 6–8 minutes). Cover and let it rise for 1 hour, or until doubled in size. Shape the Knots: Punch down the dough and divide it into 10–12 equal pieces. Roll each piece into a rope (about 8 inches long) and tie into a knot. Place on a baking tray lined with parchment paper. Cover and let rise again for 20–30 minutes. Bake: Preheat oven to 190°C (375°F). Bake for 15–18 minutes, or until golden brown. Make the Garlic Butter: In a small pan, melt butter and add minced garlic. Cook for 30 seconds until fragrant. Remove from heat and mix in parsley, salt, and chili flakes.