Herbed Garlic Knots Recipes

BUTTERY GARLIC HERB KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
• Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
• Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

HERBED GARLIC KNOTS

Steps:

• Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.

EASY HOMEMADE GARLIC HERB KNOTS

Steps:

• In the bowl of your stand mixer, fitted with the paddle attachement, add honey, warm (about 110°) and stir to dissolve. Sprinkle in yeast an allow the yeast to bloom, about 8 minutes.
• Then with the mixer on low speed, add in olive, flour and salt. Once incorporated, switch to the dough hook and on low speed, kneed for 3 to 4 minutes.
• Add a splash of oil to a clean bowl, shape dough into a ball toss in the oil and use it to coat the inside of the bowl. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise for 1 hour.
• Once risen, preheat oven to 400°.
• Transfer the dough to a lightly floured surface and shape into a log before cutting into 8 equal pieces. Roll each piece between your palms to form an 6 to 8 inch rope. Tie into a knot and place on a lined, rimmed baking sheet. Repeat with remaining pieces of dough.
• In a small sauce pan melt butter over low heat. Once melted, remove off the heat and add in parmesan, garlic, dried herbs and salt. Stir to combine.
• Brush the knots with half of the butter parmesan mixture. Bake on the middle rack for 12 to 14 minutes.
• Remove and brush with the remaining butter mixture.
• Serve warm.

GARLIC & HERB KNOTS? MORE LIKE GARLIC KNOCK-OUTS!

Steps:

• Roll out pizza dough to about ½ inch thickness, cut each into 6 equal pieces.
• Stretch pieces into about a 5-inch "rope."
• Tie in a knot (like a shoelace) and repeat with all strips, place on a lightly floured surface.
• Cover with plastic wrap and let knots sit out at room temperature for 1 hour.
• Preheat oven to 475*F with large cast iron pan on the middle rack for 1 hour.
• Carefully remove hot cast iron pan, place knots inside the pan and bake for 10-12 minutes, until golden brown, you may have to bake them in 2 batches.
• While the knots are baking, melt one stick of butter in a small saucepan, add Spicewalla Garlic & Herb Blend and fresh minced garlic; stir together and keep warm.
• Remove knots from oven and place in a heat-safe mixing bowl.
• Pour melted Garlic & Herb butter mixture over knots and stir to coat evenly.
• Finish with salt and serve with warm marinara sauce.

GREAT GARLIC KNOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.