Pass The Basket Garlic Knots
My first encounter with garlic knots occurred quite unexpectedly in the bakery aisle of my local grocery store. As I strolled past the freshly baked goods, the display of golden-brown knots, glistening with butter and sprinkled with herbs, immediately captured my attention. Their enticing appearance, coupled with the promise of a savory flavor, compelled me to make a spontaneous purchase.
When I shared these garlic knots at dinner, my family’s reaction was immediate and ecstatic. Their eyes widened in delight, and laughter filled the room as we tore into the warm, buttery knots. The combination of garlic, herbs and the soft, chewy texture made for an irresistible treat.
As the kitchen became my new canvas, I eagerly began researching recipes and methods to replicate the charming garlic knot experience I had initially discovered in a store. This journey not only enriched my cooking skills but also deepened my appreciation for the artistry that goes into crafting homemade delights.
The Step-by-Step Cooking Guide
To begin, gather your ingredients: all-purpose flour, instant yeast, salt, garlic powder, sugar, and water. Combine them and knead the dough on a floured surface or in a mixing bowl for about 5 minutes until it’s smooth and elastic.
After kneading, coat the dough lightly with oil and cover it with plastic wrap, let it rise at room temperature for about 1.5 hours or until it has doubled in size.
After the dough has risen, divide the dough into 20 pieces. To shape the knots, take each piece and roll it into a rope about 9 inches long.
Form a knot by spiraling the rope and tucking the ends underneath.
Place the shaped knots on a baking sheet lined with parchment paper and allow them to rest for another 30 minutes.
Preheat oven to 400ºF. While the oven is heating, prepare the garlic topping by mixing 5 tbsp of melted butter with garlic powder, Italian seasoning and pink salt. Brush the knots with butter mixture. Bake the knots in the oven for 20 minutes.
Pass The Basket Garlic Knots
Ingredients
Equipment
Method
- Combine dry ingredients: 3 1/2 cups all purpose flour, 1 pkg of instant yeast, 1 tsp pink salt, 1/2 tsp garlic powder, 1 tbsp sugar in a mixing bowl3 1/2 cup all purpose flour, 1 pkg Instant yeast, 1 tsp pink salt, 1/2 tsp garlic powder, 1 tbsp sugar
- Pour in 1⅓ cup very warm water to the dry mixture. Use a spatula to stir until the flour mixture is coarsely combined with water.1 1/3 cup very warm water (100-110℉)
- Add 3 tbsp of olive oil.3 tbsp olive oil and more
- Wet your hands, then use them to incorporate the dry and wet ingredients. Knead for about 5 minutes until the mixture forms a soft, smooth, slightly bouncy ball
- Lightly grease the mixing bowl and turn the dough to coat it thoroughly. After which cover the dough with the plastic wrap.
- Let the dough rise at room temperature for 1.5 hours.
- Cut the dough evenly into 20 pieces.
- Roll each piece into a 9 inch rope.
- Cross one end of a rope over the other to form a loop in the middle. Take one end, just like tying a shoe lace, tuck it over and through the loop and another end, tuck it under and through the loop.
- Align parchment paper on the baking sheet.
- Place the tied knots on the parchment paper.
- Cover the knots loosely and let them rest for 30 minutes.
- Preheat oven to 400℉.
- Melt 5 tbsp of vegan butter in microwave (See notes 1).5 tbsp vegan butter
- Combine the butter mixture with 1/2 teaspoons of garlic powder, 1 teaspoon of Italian seasoning and 1/8 teaspoon of pink salt.1/2 tsp garlic powder, 1 tsp Italian seasoning, 1/8 tsp pink salt
- Brush the butter mixture over the knots.
- Bake for 20 minutes or until the top turns lightly brown. (See notes 2)
- Brush the remaining butter mixture over the top if desired.
Notes
- Heat the butter in microwave, 10 seconds a time, using 50% power, until it melts.
- This batch of 20 knots is perfect for a small family to enjoy over several meals. Simply bake what you need today until gold, according to the instructions, then par-bake the rest for just 10 minutes to set their shape. Once cooled, freeze the half-baked knots for later. When hunger strikes, bake them from frozen at 400℉ for 10-15 minutes – just keep a close eye after the 10 minute mark to ensure they turn perfectly golden without drying out.
