GARLIC KNOTS
Homemade Garlic Knots with delicious garlic butter topping! This easy garlic knot recipe makes the best garlic knots: they're soft, chewy and perfectly golden. Serve them as an appetizer with marinara sauce for dipping, or alongside pasta or soup.
Provided by Kristine Rosenblatt
Categories Bread
Time 2h25m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer (or in a large bowl if you plan to make the dough by hand), combine the warm water, yeast and granulated sugar. Whisk together. Let rest for 5-10 minutes, until the yeast begins to foam or bubble.
- Add the olive oil, salt and 4 cups of flour to the bowl. Mix with the paddle attachment on low speed until combined.
- Switch to the dough hook and knead the dough on low speed for about 8 minutes, until it mostly comes away from the sides of the bowl and is slightly sticky when you press it with your finger. If the dough is very sticky, you can add up to ¼ cup more flour, a little bit at a time, during the kneading step. Try to avoid adding too much flour, as this will make the rolls tougher. A sticky dough produces softer garlic knots.
- Transfer the dough to a large lightly oiled bowl and turn the ball of dough once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1 to 1 ½ hours, until doubled in size.
- (See step by step photos and video tutorial in the post above for a visual of how to shape the garlic knots.)
- Line 2 baking sheets with parchment paper.
- Transfer the dough to a clean, lightly floured work surface. Press down on the dough to remove air bubbles.
- To make 24 garlic knots, first cut the dough into 3 equal pieces. Then cut each of the 3 pieces into 8 equal pieces by cutting it first in half, then cut each half in half, and finally cut each piece in half once more. You should end up with 24 roughly equal pieces of dough.
- Working with one piece of dough at a time, shape each piece of dough into a ball. Then, working on a very lightly floured work surface, roll each dough ball into an 8-inch long rope. Tie each rope into a knot. If desired, tuck the ends of the knot underneath the knot. Place the knots on the prepared baking sheets, evenly spaced.
- Lightly cover the rolls with clean kitchen towels or plastic wrap. Let rise on the baking sheets for 30-45 minutes.
- During the last 15 minutes of rise time, preheat the oven to 400° F.
- To make the topping, melt the butter. Whisk in the Italian seasoning, minced garlic (or garlic powder) and salt until well combined. Brush over the rolls. (If desired, you can reserve some of the butter mixture to brush on the rolls after they come out of the oven.)
- Bake the rolls for 17-22 minutes, until they are lightly golden on top. Rotate the baking pans top to bottom and front to back halfway through the baking time to ensure that the rolls bake evenly.
- If you reserved some of the butter mixture, brush it on when the warm rolls come out of the oven. Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve garlic knots plain or with marinara sauce for dipping.
Nutrition Facts : ServingSize 1 knot, Calories 108 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 110 mg, Fiber 1 g, Sugar 1 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
GARLIC KNOTS
Provided by Food Network
Categories appetizer
Time 3h5m
Yield about 2 dozen
Number Of Ingredients 14
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.
GARLIC KNOTS
These are delightful little savory bread knots to serve as appetizers or as accompaniments to soup or stew.
Provided by KathyP53
Categories Quick Breads
Time 1h
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
- Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
- Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with 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 knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
- Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
- Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
- 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.
- Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.
ANME'S GARLIC KNOTS
Make and share this Anme's Garlic Knots recipe from Food.com.
Provided by anme7039
Categories < 4 Hours
Time 2h30m
Yield 12 knots, 12 serving(s)
Number Of Ingredients 11
Steps:
- Proof yeast in water, honey and oil. Let sit for about 5 minutes or until foamy.
- Once proofed add 1 cup of the flour mixed with salt and cheese to the yeast mixture stirring until very smooth.
- Add the rest of the flour a little at a time stirring well after each addition of flour.
- Once flour is added knead on a floured surface for about 5 minutes or until smooth.
- Place dough in an oiled bowl, turning to coat, and let rise for about 1 1/2 hours covered with a towel.
- Grease a baking sheet and preheat oven to 375°F.
- Roll risen dough out into a rectangle and spread oil over dough then and cut into 12 strips. Tie each strip into a knot and place on the baking sheet. Cover and let rise again for about 30 minutes.
- While dough is rising again mix butter and garlic in a saucepan over low heat for about 2-3 minutes.
- Bake for about 20 minutes then coat with garlic butter and sprinkle with cheese and enjoy!
Nutrition Facts : Calories 115.4, Fat 6.3, SaturatedFat 3.3, Cholesterol 13.8, Sodium 195.5, Carbohydrate 11.4, Fiber 0.5, Sugar 0.6, Protein 3.3
FAST GARLIC KNOTS (NO PIZZA DOUGH NEEDED)
This is TOH recipe by Jane Paschke that is so fast and simple that you can have them any time without having to worry about thawing pizza dough. They're great with a side of marinara for dipping when you're watching football and just want a little something or as a side with spaghetti when you forgot the garlic bread
Provided by chinasmom2000
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Cut each biscuit into thirds.
- Roll each piece into a 3 inch rope and tie into a knot; tuck ends under
- Place 2 inches apart on a greased or parchment-lined baking sheet.
- Bake for 8-10 minutes or until golden brown.
- While they are baking, combine the remaining ingredients in a large bowl.
- Add the warm knots and toss gently to coat.
Nutrition Facts : Calories 414.5, Fat 26.3, SaturatedFat 4.7, Cholesterol 4.2, Sodium 909.6, Carbohydrate 37.8, Fiber 0.8, Sugar 6.4, Protein 7.3
GARLIC KNOTS
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Provided by Kay Chun
Categories finger foods, appetizer
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
- Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
- Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
- Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
- In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.
FRIED DOUGH KNOTS WITH GARLIC OIL
Number Of Ingredients 8
Steps:
- 1. In a small saucepan, heat the oil and garlic over low heat until tiny bubbles appear around the garlic, about 2 minutes. Remove from heat and let stand at room temperature while preparing the dough knots. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast. 3. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture and enough cold water to form a ball of dough on top of the blade (there may be smaller particles of dough in the bowl as well as the large ball). If the dough is too wet or too dry, it will not form a ball. Feel the dough, and if it is sticky and wet, add additional flour, 2 tablespoons at a time, processing after each addition, until the dough forms a ball. If it seems too dry, follow the same procedure, adding additional water, 1 tablespoon at a time. Process the ball of dough for 45 seconds. To make the dough by hand, put the flour and salt in a large bowl. Stir in the yeast mixture and stir in enough water to form a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. 4. Lightly grease a medium bowl with shortening. Gather the dough into a ball and place in the bowl, turning the dough to coat it with the shortening. Cover the bowl with plastic wrap and let the dough rise in a warm place until almost doubled, or until a finger, inserted 1/2 inch into the dough, leaves an impression, about 1 1/2 hours. Divide the dough into 16 portions and roll into balls. Cover the balls loosely with plastic wrap. 5. Place 1 portion of dough on an unfloured work surface. Roll the dough underneath your hands on the work surface, moving your hands apart in a horizontal movement as you roll, until the dough is rolled and stretched into an 8-inch rope. Pulling and twisting the dough as needed, tie into an overhand knot. Set aside on a floured surface and cover loosely with plastic wrap. Repeat with the remaining dough. 6. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the dough knots, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Keep the knots warm in the oven while frying the rest. Just before serving, brush the dough knots generously with the garlic oil. (The dough knots can be prepared up to 4 hours ahead and stored at room temperature, but they are best served warm.)
Nutrition Facts : Nutritional Facts Serves
More about "fried dough knots with garlic oil food"
FRIED BREADSTICKS: 10 MINUTE RECIPE • DEEPFRIEDHONEY
From deepfriedhoney.com
PARMESAN GARLIC KNOTS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BONIELLO'S - FOOD MENU
From boniellos.com
HOW TO MAKE GARLIC KNOTS {THE EASY WAY!} | LIL' LUNA
From lilluna.com
HOMEMADE GARLIC KNOTS WITH PARMESAN GARLIC BUTTER (AND …
From tastyoven.com
GARLIC KNOTS (WITH TWO INGREDIENT DOUGH) - SLENDER KITCHEN
From slenderkitchen.com
EASY GARLIC KNOTS (PIZZA DOUGH) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
HOW TO MAKE GARLIC KNOTS (STEP-BY-STEP, WITH PHOTOS)
From thekitchn.com
DOMINO'S GARLIC BREAD TWISTS (GARLIC KNOTS) - COPYKAT RECIPES
From copykat.com
GARLIC KNOTS RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
GARLIC KNOTS RECIPE | FOODAL
From foodal.com
GARLIC KNOTS RECIPE | BON APPéTIT
From bonappetit.com
EVERYTHING GARLIC BREAD KNOTS - FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO SERVE WITH CHICKEN FRIED STEAK – 33 BEST SIDES
From pantryandlarder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love