Chive And Garlic Knots Food

GARLIC TIE-THE-KNOTS

Steps:

• For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
• For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
• Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.

GARLIC KNOTS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place about 1/2 cup of olive oil into a bowl. Grate the garlic right over the oil.
• Break off pieces of leftover pizza dough and roll into little logs. Next, fold into a knot. Place the knots into the olive oil mixture and place onto the baking sheet. Season with salt, to taste, and place in the oven. Bake until the garlic knots are golden brown, about 8 to 10 minutes.

GARLIC KNOTS

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

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.

CHIVE AND GARLIC KNOTS

Steps:

• Preheat oven to 350F.
• Melt the butter in a small skillet over medium heat.
• Add minced garlic; saute' 30 seconds or until lightly browned.
• Remove from heat, and stir in garlic powder.
• Unroll the dough onto lightly floured surface; brush dough with garlic mixture.
• Sprinkle dough with chives and cheese; cut dough crosswise into 12 strips Shape each dough strip into a knot.
• Place the knots on a baking sheet coated with cooking spray.
• Bake for 17 minutes or until lightly browned.
• Serve warm.