GARLIC KNOTS RECIPE BY TASTY
Here's what you need: white bread flour, instant dry yeast, salt, warm water, olive oil, flour, butter, garlic, fresh parsley
Provided by Ellie Holland
Categories Appetizers
Yield 9 knots
Number Of Ingredients 9
Steps:
- For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
- Pour the water and 1 teaspoon of olive oil into the well and mix together.
- Knead for about 7-10 minutes until the dough is springy.
- Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
- Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
- Place the knots on a baking tray.
- Bake in a 350°F (180°C) oven for 10 minutes.
- Prepare the garlic butter by mixing the butter, garlic, and parsley.
- Coat the knots with the butter mixture and bake for another 5 minutes.
- Enjoy!
Nutrition Facts : Calories 101 calories, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
EXTRA GARLICKY GARLIC KNOTS
These are like the ones we used to get at our favorite pizza restaurant (until they closed). Fresh garlic, parsley, and cheese make these extra garlicky!
Provided by ChristinaB
Categories Garlic Bread
Time 35m
Yield 35
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
- Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, combine oil, garlic, and salt in a large bowl.
- Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
- Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 8.1 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 225.6 mg, Sugar 0.9 g
WHOLE-GRAIN GARLIC KNOTS
A grain- and seed-packed improvement on the pizza shop favorite, these knots are brushed with garlicky butter and sprinkled with Parmesan. Enjoy two for only 180 calories!
Provided by Food Network Kitchen
Categories appetizer
Time 4h25m
Yield 16 garlic knots
Number Of Ingredients 17
Steps:
- Position oven racks in the upper and lower third of the oven and preheat to 400 degrees F.
- Line two baking sheets with parchment.
- Generously sprinkle flour on a work surface. Roll the pizza dough out into a 12-inch square, using more flour as needed to prevent sticking. Cut the dough into quarters, then cut each quarter into 4 strips.
- Carefully tie each strip into a knot and arrange on the prepared baking sheets about 2 inches apart. Wrap loosely with plastic wrap and let sit at room temperature until slightly puffed, about 30 minutes.
- Bake the knots until golden brown on the bottom and lightly golden on the top, 20 to 25 minutes, rotating the baking sheets as needed.
- Meanwhile, put the butter, garlic and 1/2 teaspoon of salt in a small saucepan over medium heat. Once the butter is melted and beginning to bubble, cook the garlic, swirling the pan, until it is soft and fragrant but not brown, about 3 minutes. Remove from the heat and stir in the parsley.
- Brush the garlic butter on the warm knots and sprinkle each with Parmesan. Eat warm or at room temperature. Garlic knots can be baked, cooled and frozen for up to 1 month.
- Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
- Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.
Nutrition Facts : Calories 180, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 270 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 6 grams, Sugar 0 grams
GARLIC KNOTS
These are so good and not very hard to make. They taste really yummy and fresh. My friends can't stop talking about them! I haven't met a person yet that isn't crazy about them. I use real butter instead of olive oil. It makes them taste better. If you are a "health nut" and do not like butter, then find a different recipe. These are very buttery and not healthy at all, but a great treat.
Provided by Sarah in New York
Categories Breads
Time 25m
Yield 16 knots, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Roll dough into a rectangle and cut into strips. Cut strips in half.
- Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
- Melt butter and mix into it the garlic, garlic poweder and oregano.
- Brush butter mixture over the tops of the knots and place in oven.
- Cook for about 10 minutes, rotating pans halfway through.
- Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
- Toss them in the butter mixture and let stand for about 5 minutes or so.
- Sprinkle with parmesan cheese and toss again.
- Serve immediately.
Nutrition Facts : Calories 118.1, Fat 12.4, SaturatedFat 7.8, Cholesterol 33.2, Sodium 149.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 1.5
EXTRA GARLICKY GARLIC KNOTS
These are like the ones we used to get at our favorite pizza restaurant (until they closed). Fresh garlic, parsley, and cheese make these extra garlicky!
Provided by ChristinaB
Categories Garlic Bread
Time 35m
Yield 35
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
- Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, combine oil, garlic, and salt in a large bowl.
- Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
- Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 8.1 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 225.6 mg, Sugar 0.9 g
GARLIC KNOTS
Put these on the table before dinner and they'll be gone before the main course.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out dough to a 16-by-10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips. Tie each strip into a knot, and place on a large rimmed baking sheet.
- Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.
- Meanwhile, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots in bowl; season with salt and pepper, and toss.
Nutrition Facts : Calories 183 g, Fat 9 g, Protein 4 g
GARLIC KNOTS, GREAT FOR A CROWD!
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast. Cooks' Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil and sprinkle with parsley and cheese. From Gourmet.
Provided by katie in the UP
Categories Breads
Time 1h
Yield 5 dozen knots
Number Of Ingredients 6
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Lightly oil 2 large (17- by 13-inch) baking sheets.
- Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.).
- Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.
- Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
- Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
- While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl.
- Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 72.6, Fat 7, SaturatedFat 1.7, Cholesterol 4.1, Sodium 330.1, Carbohydrate 0.4, Sugar 0.1, Protein 2.2
EASY GARLIC KNOTS
Very easy and quick to make garlic knots. Uses a lot of garlic but the flavor mellows and the end result is a great mild garlic flavor on the bread knots.
Provided by carmen
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
- Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
- Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
- Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 27.1 g, Cholesterol 24 mg, Fat 11 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 454.3 mg, Sugar 3 g
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