• D5a777c054ec69ba82d61885919a7354

Garlic Knots

"People who love to eat are the best kind of people." ---Julia Child"

Serves 8people
1 3/4
cups water
cup olive oil
tsp sea salt
tbsp sugar
1 1/2
tbsp active dry yeast
5 1/2
cups all-purpose flour
cup olive oil
cloves garlic, minced
cup fresh parsley, finely chopped
pinch sea salt
Combine water, olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast and then add the flour. Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (this takes about 1-3 hours). Chill the dough for a bit.
Put out a large wooden cutting board and oil liberally. Line several sheet pans with parchment paper or silpats. Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle. Take the first half, slap it onto the oiled board several times to flatten. Using a rolling pin, roll it out into an even rectangle approx. 5?x16? and 1/2? thick. Slice the rectangle into 1/2?x5? strips. Rotate the board 90° and sprinkle dough strips and board with flour. Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined sheet pan. Place knots about an 1 1/2? apart.
Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.
Preheat the oven to 400F. After knots have doubled in size, take off the towel and place sheet pans in the oven. Bake for 12-15 min. or until golden colored.
Once the garlic knots are baked, immediately move the garlic knots into the bowl with the garlic coating and toss while they’re still hot; Make sure all of the knots are evenly coated. Serve warm.

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