Garlic Knots

The same day I realized I still had a ton of parsley in my garden, I came upon this recipe. How perfect! Garlic knots are one of those things I should not know how to make. Just one seems like barely a snack, but before I know it I’ve eaten four or five and lost all desire for any sort of real dinner. This recipe is quick, easy, and yummy. The only thing I found myself wanting was a little more garlic flavor. Next time, I will try adding garlic powder to the dough, or rolling the dough strips in it before knotting them.

Garlic Knots

(adapted from My Kitchen Snippets‘s King Arthur Flour adaptation)

Dough:

  • 3 cups of all-purpose flour
  • 1 tbsp. sugar
  • 2 tsp. active dry yeast
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1/4 cup of milk
  • 1 cup of lukewarm water (plus more as needed)

Coating:

  • 3 cloves of garlic
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 3 tbsp. chopped parsley

Combine the dry ingredients in a large bowl. Make a well in the center, and add in olive oil, milk, and water. Using a fork, incorporate dry ingredients into liquid until a ball forms. Turn dough out on a floured surface and knead until smooth, around 8–10 minutes. Transfer to a lightly-oiled bowl and turn to coat. Cover with a tea towel and let rise in a warm place for 1 hour, or until doubled in size.

Remove dough from the bowl. Divide into 16 pieces. Roll each piece into a long rope. Tie in a knot and tuck ends into the center. Place the knots of dough on a baking sheet lined with parchment paper. Cover with a tea towel and let rise for another 45 minutes.

In the meantime, heat butter and oil in a skillet. Add garlic and cook over medium heat, until it begins to brown. Add in parsley, stir to combine, and remove from heat.

Preheat oven to 400°. Brush garlic knots with half of garlic-parsley mixture. Bake for 15–20 minutes, or until the knots begin to brown. Remove from oven and let cool slightly. Toss in the remaining mixture and serve.

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