Homemade Garlic Knots With Parmesan Yogurt Dip Food

HOMEMADE GARLIC KNOTS WITH PARMESAN YOGURT DIP

Steps:

• Preheat your oven to 220°C (425°F), and line baking sheet with parchment paper.
• Take a big pinch of pizza dough, roll it between your hands to make it longer, and then tie it into a knot and place on baking sheet. Repeat with the rest of the dough, and set aside to rise for a few minutes.
• Mince garlic cloves as much as you can, then add sea salt and turn it into a paste by pressing everything with the side of your knife.
• Add parsley leaves and cut it over the garlic paste and finely as you can.
• Melt butter over medium heat. When it's all melted, add parsley and garlic paste mixture, and let everything fry in the butter for 30 seconds, and move off the heat. Let it cool down for a few minutes.
• Brush half of this garlic mixture over the pizza dough knots, and bake them in preheated oven for 12-15 minutes, until they are puffed and formed a crust.
• In the meantime make a yogurt parmesan dip by mixing together Greek yogurt, mayo, grated parmesan and fresh parsley.
• As soon as you get them out of the oven, brush the rest of the garlic mixture over, and serve immediately with the dip that you've made. Enjoy!

HOMEMADE GARLIC KNOTS

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn't as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
• Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
• Towards the end of the rise time, preheat oven to 400°F (204°).
• Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
• Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
• Serve plain or with marinara sauce for dipping.
• Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

PARMESAN GARLIC KNOTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Tie each breadstick in a knot; do not pull the ends through, just barely tie them up so they are sort of in a ball shape. Place on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 11 to 13 minutes.
• Meanwhile, combine butter, garlic, and olive oil in a small pan over medium-low heat. Cook until butter has melted, then stir to combine flavors.
• Remove knots from the oven and transfer to a medium or large bowl. Pour garlic mixture over top and toss to combine.
• Plate the knots and pour any remaining liquid and garlic over top. Sprinkle with Parmesan cheese and salt.

PARMESAN YOGURT DIP

Steps:

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

2-INGREDIENT DOUGH GARLIC KNOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F(200°C).
• In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
• Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk.
• Using a bench scraper or knife, cut the dough into 8 equal pieces.
• One at a time, roll each piece out into a roughly 12 inch (30 cm) log and set aside.
• Transfer the dough logs to a parchment paper-lined baking sheet and shape individual knots. Repeat with remaining logs.
• In a small bowl, mix together the olive oil, garlic, parsley, and salt.
• Brush each knot with garlic oil mixture.
• Bake for 20 minutes, until the garlic knots have begun to turn golden brown.
• Enjoy!