Garlic knots are the perfect side to your pizza, pasta, and salad.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Servings: 20 garlic knots
- 1 cup warm water
- 1 Tablespoon active dry yeast
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 2 - 2 1/2 cups bread flour bread flour works best, but all- purpose flour will work as well.
- 2 Tablespoons olive oil
- 2 Tablespoons butter , melted
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley flakes
- freshly grated parmesan cheese , sprinkled
Dissolve the yeast in the warm water and let rest/proof for about 10 min.
Add the sugar.Combine the flour, garlic powder, and salt in a separate bowl. Add the olive oil and yeast mixture to the flour mixture.
Beat well until a soft dough ball has formed. Knead for a few minutes until smooth and elastic.
Place dough in a large greased bowl. Cover with a cloth and place in a warm place to rise until doubled in volume, about 1 hour.
Take a small pinch of the dough and roll into a rope about 5 inches long and ½ inch thick. Tie the rope into a knot and place on greased baking sheet. Repeat until you have used up all the dough, and your baking sheet is full of dough knots.
Let the dough rest in a warm place until nearly doubled in volume (about 30 minutes)
Preheat oven to 400° F. Bake for approx. 12-15 min. or until golden.
While knots are baking, make garlic topping by combining all ingredients in a small bowl.
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.
Calories: 33kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 11mg | Vitamin A: 0.7% | Iron: 0.2%