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!
Photo courtesy Flickr user Hungry Dudes
Yields: 2 dozen
- 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
- 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
- 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.
- 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).
- 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).
- To make the knots, preheat the oven to 375F. Lightly grease 2 large baking sheets. Set aside.
- 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.
- 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.
- Sprinkle the tops of the knots with salt. Cover with plastic wrap and let rise for about 30 minutes.
- Bake the knots until golden brown and risen (about 20 minutes).
- 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.
- Transfer the cooked knots to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, thyme, parsley, and oregano.
- Serve immediately.