Garlic Knots

Ingredients

• 3 cups (420g) all-purpose flour, plus more as needed
• 2 tablespoons (25g) granulated sugar
• 2 and 1/4 teaspoons (7g) instant dry yeast
• 1 cup (240 ml) lukewarm water (110°F-115°F)
• 3 tablespoons (45 ml) canola or olive oil
• 1 and 1/4 teaspoons salt
• 7 tablespoons (100g) unsalted butter
• 5-6 medium garlic cloves (, minced)
• 2 tablespoons basil or parsley leaves, finely chopped
• Pinch of salt

Instructions

1. 1

   --- Make the knot dough: ---

2. 2

   Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined. Stir in salt.

3. 3

   Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.

4. 4

   Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.

5. 5

   When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 7.5-inches/20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.

6. 6

   Meanwhile, set the oven rack to the middle position and preheat to 350°F/177°C.

7. 7

   --- Garlic Butter Topping: ---

8. 8

   Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil or parsley and salt and turn off the heat.

9. 9

   Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.