Garlic Knots

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Garlic Knots

Prep Time: 3hours 25 minutes

Cook time: 15 minutes

Servings: Makes 16 knots

Timer

Ingredients

For the dough:

¾ cup warm water (95°-110°F/35-45°C)
1 teaspoon sugar
One ¼-ounce packet active dry yeast
2 ¼ cups bread flour, plus more for the work surface
1 teaspoon kosher salt
2 tablespoons olive oil, divided, plus more for oiling the bowl

For the garlic topping:

5 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon flaky sea salt

Recipe Notes

Garlic Knots is from the cookbook Magnolia Table, Volume 2 by Joanna Gaines.

This recipe relies on a simple mix of water, yeast, and bread flour, which rises for a little under 2 hours. The dough is divided and rolled into long logs, tied into makeshift knots, and slipped into the oven. They emerge golden brown and hot, primed to be doused in a garlicky-butter mixture — which should be applied liberally and immediately.

“These are classic garlic rolls that I shape into a knot for a more elevated dish. It’s a fun baking process to include the kids in — they love to help form the dough into knots (some take more creative liberty than others) and watch how they rise in the oven. I typically serve these with pasta — I just love the way the garlic flavors meld with a creamy sauce.” - Joanna Gaines, author of Magnolia Table and Magnolia Table Vol. 2

Instructions

Make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit for about 5 minutes, until the sugar and yeast are dissolved.

In a stand mixer fitted with the dough hook, combine the bread flour and salt. Add the yeast mixture and 1 tablespoon of the olive oil and mix on medium-low speed for about 5 minutes, until the dough is a little sticky but pulls away from the bowl.

Shape the dough into a ball. Place in a bowl well coated with olive oil and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 hour 30 minutes to 1 hour 50 minutes (or refrigerate overnight for a slow rise).

Line two baking sheets with parchment paper.

Uncover the bowl and punch down the dough to release the air. On a surface sprinkled with flour, divide the dough into quarters. Work with one portion at a time, covering the remaining portions with plastic wrap or a damp towel. Divide each portion into quarters and roll each until 6-7 inches long. Tie into a knot and place on the prepared pans. Repeat to make 16 total knots, leaving 2 inches between the knots.

Brush the knots with remaining 1 tablespoon olive oil and cover with plastic wrap or a damp towel. Let rise until doubled in size, about 1 hour.

Meanwhile, preheat the oven to 400°F (200°C).

Transfer the pans to the oven and bake until the knots are golden brown on the top, 12-15 minutes.

Meanwhile, make the garlic topping: In a small saucepan, melt the butter. Add the garlic and swirl until fragrant, then remove from the heat. Add the parsley and stir to combine. As soon as the knots come out of the oven, brush the tops with the garlic butter. Sprinkle with the sea salt and serve warm.

Store in a zip-top bag or airtight container at room temperature for up to 3 days.

MAGNOLIA TABLE, VOLUME 2 - JOANNA GAINES

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Posted by Lakehouse (from cookbook: Magnolia Table Vol. 2) on 30th Oct 2023

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