Garlic knots - White on Rice Couple

HOW TO MAKE GARLIC KNOTS 

Here’s some tips which I’ve found help make things easier when making these garlic knots.

1. Use a Scale.  By using a scale you seriously cut down on clean up (just 1 bowl & 1 spoon needed to make dough!) and it is more accurate.  It also makes it easier to substitute other flours, since the weight ratios usually don’t change much but volume does.

2. Chilled dough (even 15-20 min.) will be easier to handle than a freshly risen one (it is ok to still use the fresh one though)

3. I love our flour sack towels for covering the dough when proofing.

4. Oil and flour both are invaluable to keep dough from sticking.  Usually I’ll use one or the other, but in the forming of the knots I liked using both in coordination.  Oil the board, your hands, and rolling dowel to flatten dough into a rectangle. Slice into 3/4″ strips, then dust board and dough w/ flour to roll into a rope and knot. The oil is great on the outer surfaces of the knots giving a crisper crust when baking, but by using only oil when forming the knots, the dough slips and starts to stick to itself. The flour makes the rolling and knotting easier.  If there is too much flour and it glides around when making the ropes, just dust of excess flour from the board.

INGREDIENTS

DOUGH

1 3/4 cups (415ml) Warm Water (@115°F)

1/4 cup (60ml) Olive Oil

1 teaspoon (5g) Kosher Salt

1 Tablespoon (15g) Sugar

1 1/2 Tablespoons (17g) Active Dry Yeast (or 2 active dry yeast packages)

5 1/2 cup (700g) all-purpose, unbleached Flour , approx.

GARLIC COATING

2 Tablespoons (30ml) Olive Oil

2 Tablespoons (30g) unsalted Butter

4 cloves Garlic , finely minced or crushed

1/4 cup (60ml) finely chopped fresh Italian Parsley

Kosher Salt to taste

plus extra Olive Oil and Flour for making the knots

INSTRUCTIONS 

Combine water, 1/4 cup (55g) olive oil, salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)

Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper and place within easy reach.

Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle.  Take the first half and roll out into an even rectangle approx. 5"x16" and about 1/2" thick. Slice the rectangle into 1/2" wide x 5" long strips.

Sprinkle dough strips and board with flour.  Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (loop the dough and then take one end over and through the loop) and place on lined sheet pan. Place knots about an 1 1/2" apart.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.

Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F.

After knots have doubled in size, take off the towel and place knots in the oven.  Bake for approx. 12-15 minutes or until golden.

While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with salt to taste. Best served warm, but still good when at room temp.