Classic Starter: Garlic Knots Recipe

When I’m out at Italian restaurants, one thing I love is getting a big order of garlic knots. For an Italian themed dinner at home, though, I wanted to be able to make my own, especially for sharing with guests. After a little experimenting, I found a recipe I absolutely love! It’s wonderfully simple. There are no long tricks, or ingredients you wouldn’t normally find in your kitchen, you just need a little time for making the dough yourself. Keep reading below for this great garlic knots recipe!

garlic-knots-recipe

Photo courtesy Flickr user Hungry Dudes

Garlic Knots

Yields: 2 dozen

Ingredients

Dough

  • 1 cup warm water
  • 1 1/4-oz envelope active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 cups flour
  • 1 teaspoon salt

Knots

  • 1/2 cup unsalted butter
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 cup Pecorino Romano cheese, grated
  • 2 tablespoons fresh thyme leaves, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley

Directions

  1. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  2. add 1 1/2 cups of the flour and the salt, mixing by hand until all is incorporated and the mixture is smooth. Continue to add the flour, 1/4 cup at a time, working the dough after each addition. Once all the flour has been added, turn the dough out onto a lightly floured surface and knead until smooth, but slightly tacky (3 to 5 minutes).
  3. Oil a large mixing bowl with the remaining olive oil, place the dough in the bowl, turning to coat. Cover with plastic wrap, and let sit until doubled in size (about 1 1/2 hours).
  4. To make the knots, preheat the oven to 375F. Lightly grease 2 large baking sheets. Set aside.
  5. Remove the dough from the bowl and place on a lightly floured surface. Use a lightly floured rolling pin to roll the dough out into a rectangle roughly 16″x12″ in size. Brush the dough lightly with olive oil.
  6. Cut the dough in half lengthwise, then cut crosswise into strips about 1 1/2″ wide. Tie each strip loosely into a knot, stretching gently if needed. Place on the baking sheets about 2″ apart.
  7. Sprinkle the tops of the knots with salt. Cover with plastic wrap and let rise for about 30 minutes.
  8. Bake the knots until golden brown and risen (about 20 minutes).
  9. Meanwhile, combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender (about 3 to 4 minutes). Cover, remove from the heat, then set aside and keep warm.
  10. Transfer the cooked knots to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, thyme, parsley, and oregano.
  11. Serve immediately.
  12. Enjoy!