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Garlic Knots Recipe

Amber
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Course Appetizer
Cuisine Italian

Ingredients
  

  • Dough Ingredients:
  • 1 3/4 c Warm Water
  • 1/4 c Extra Virgin Olive Oil
  • 1 t. Salt
  • 2 TBSP. Sugar
  • 1 1/2 TBSP. Active Dry Yeast
  • 5 cups all-purpose unbleached Flour
  • Garlic Sauce Ingredients:
  • 2 sticks of unsalted Butter
  • 3 TBSP. Garlic powder
  • 1/4 c Parsley
  • Drizzle of Extra Virgin Olive Oil

Instructions
 

  • Combine water, 1/4c olive oil, salt, sugar, and yeast in a large bowl. Mix to dissolve the yeast.
  • Add the flour and mix thoroughly. Cover with a lid or cloth and allow to sit for 1 - 3 hours. I left mine in the laundry room while I had the dryer on.
  • Prepare/flour your surface for rolling out the dough. Roll it to about 1/2 inch thick and then cut slices from the rolled dough.
  • Roll the slices between your hands to form ropes (think starting a fire with sticks rubbing.)
  • Tie the ropes into knots. The original recipe suggested using oil to prevent the rope from sticking - sounds like a great idea to me!
  • Place the knots on a parchment lined baking sheet and cover again to allow them to double in size.
  • Preheat the oven to 400° F.
  • When the knots are doubled in size bake for 12 - 15 minutes or until the knots or golden.
  • While the knots are baking start making your garlic sauce. I made mine in a wok but a saucepan will work too.
  • Add in the butter and garlic and heat at medium heat until the butter is melted. Transfer the sauce to a large bowl and drizzle Extra Virgin Olive Oil around the bowl once. Stir the sauce so it's well mixed.
  • Toss in a few garlic knots at a time.Stir until each knot is well coated with the garlic sauce. You can brush the sauce over the knots if that's easier.