I was trying to find something to go along with my baked manicotti and happened upon this recipe from White on Rice Couple. The recipe is for Garlic Knots and they looked too good to not try. I knew I wanted some type of garlic bread without it being a plain garlic bread. With the Garlic Knots we had something to dip in the left over easy marinara sauce.
I altered the recipe a bit and only used half of the dough. I put the remaining dough in a Ziploc bag and have it in the fridge for future use. Reading through the comments on the original recipe’s post I see that the dough will keep up to a week and still be good (longer yields a sour dough type bread.) I know we’ll use the dough because these are absolutely amazing.
The main changes I made to this recipe was the garlic sauce. I used 2 sticks of unsalted butter and only a drizzle of oil (swirled around the bowl once.) I also used garlic powder instead of garlic cloves because I ran out. Good enough reason!
Garlic Knots Recipe
- Dough Ingredients:
- 1¾ c Warm Water
- ¼ c Extra Virgin Olive Oil
- 1 t. Salt
- 2 TBSP. Sugar
- 1½ TBSP. Active Dry Yeast
- 5 cups all-purpose, unbleached Flour
- Garlic Sauce Ingredients:
- 2 sticks of unsalted Butter
- 3 TBSP. Garlic powder
- ¼ c Parsley
- Drizzle of Extra Virgin Olive Oil
- Combine water, ¼c 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 ½ 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.