I was out of bread at home and looking for a homemade bread recipe that also used garlic (which I had a surplus of), and found this DELICIOUS garlic knots recipe from Pretty.Simple.Sweet. They were fluffy, flavorful, and buttery, just how I like them!
I didn’t have a standing mixer, so I used my dough mixer that I had with my
Braun FP3020 12 Cup Food Processor, and it worked great!
Here’s the recipe:
Fluffy Garlic Knots
Ingredients
- 3 cups (420 g/15 oz) all-purpose flour, plus more as needed
- 2 tablespoons (25 g/0.9 oz) granulated sugar
- 2 and 1/4 teaspoons (7 g/0.25 oz) instant dry yeast
- 1 cup (240 ml) lukewarm water (110°F-115°F)
- 3 tablespoons (45 ml) canola or olive oil
- 1 and 1/4 teaspoons salt
Topping:
- 7 tablespoons (100 g/3.5 oz) unsalted butter
- 5-6 medium garlic cloves , minced
- 2 tablespoons finely chopped basil leaves
- Pinch of salt
Instructions
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Place flour, sugar, and yeast in the bowl of a food processor and mix with dough attachment until combined. Stir in Salt, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
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Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.
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When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.
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Meanwhile, set the oven rack to the middle position and preheat to 350°F/180°C.
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Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
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Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.
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Serve warm or at room temperature.
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Knots are best the same day they are made, but can be frozen for up to 2 months.
ahavabite 