When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven.
These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. You’ll definitely want to increase the recipe, seeing as how I ate all of it in just minutes after taking the pictures. (I was debating whether I should post this because Lon will see that I didn’t save him any.)
I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. My recipe is based on the pizza dough recipe from The Bread Bible, by Rose Levy Beranbaum, and these are the best garlic knots ever! I may never buy any again.
Garlic Knots
~12-13 knots
- 3/4 cup +1 tablespoon all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon instant yeast
- 1/2 teaspoon table salt
- 1/3 cup water at room temperature (70 to 90 degrees)
- 5 1/2 teaspoon olive oil, divided
- 4 large cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1 packed tablespoons chopped fresh parsley
Instructions –
1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.
2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.
3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.
4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.
5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).
6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.
7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.
Now, excuse me, I have to go buy some mints.
