Garlic Knot Recipe

Course: Bread

Cuisine: Italian

Keyword: garlic knots, homemade garlic knots

Prep Time: 30

Cook Time: 20

Rising Time: 20

Total Time: 1 10

Servings:

Calories: 230kcal

Author: Rebecca Johnston

Warm yeast rolls topped with a buttery garlic spread, these Garlic Knots make the perfect addition to any meal! Made with simple ingredients.

In the bowl of a stand mixer fitted with the bread hook attachment, combine the 1 ½ cup warm water, 3 tablespoon sugar, and 2 teaspoons yeast (1 packet) and allow to sit for 10 minutes. Make sure the water is between 105-110°F to ensure it helps to yeast bloom and does not kill it.
After the yeast has bloomed, stir in the 2 tablespoons vegetable oil, 1/2 teaspoon coarse sea salt and 1 egg.
Add 2 cups of the flour and pour the yeast mixture into flour and mix with a stand mixer. Slowly add the remaining flour and knead for 5 minutes using the bread hook. The dough will be sticky.
Place the dough into a greased bowl and cover with a towel and allow to proof until doubled in size. Place the proofed dough on a well-floured surface and roll into a 12–14 inch log. Using a food scraper, cut into 12 equal pieces.
Roll each piece of the dough into a rope that is approximately 8-10 inches long Take the rope of dough and tie it into a simple knot, just as you would tie a knot in a string. The dough should be loosely knotted to allow for expansion during baking. Tuck the ends under bottom.
Place the knots on to a silicone or parchment paper lined baking sheet.
Allow the knotted rolls to proof for 20 minutes before baking. Preheat the oven to 375°F while the dough proofs.
Bake for 18-22 minutes or until golden brown.
Remove from the oven and brush with the melted garlic butter while still hot.

In a small bowl, whisk together the melted 4 tablespoons unsalted butter, minced or grated 3-4 cloves fresh garlic, 1 teaspoon homemade Italian seasoning and 1/4 teaspoon coarse sea salt.
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