Recipe Garlic Dough 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.

HERBED GARLIC KNOTS

Steps:

• Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.

GARLIC KNOTS

Steps:

• Preheat the oven to 500 degrees F.
• Divide the dough into 8 even pieces. Use your hands to roll each piece into a 6-inch-long tube, then tie each into a knot. Arrange the knots on a parchment-lined baking sheet. Bake until golden brown all over, 7 to 8 minutes.
• Meanwhile, melt the butter over medium-low heat in a small saucepan. Add the garlic, red pepper flakes and a rounded 1/4 teaspoon salt and cook, stirring often, until the garlic is pale golden, about 3 minutes. Take off the heat and stir in the parsley.
• Brush the garlic knots generously with the garlic butter and sprinkle with a little grated Parmesan. Transfer the remaining butter to a small bowl.

EASY GARLIC KNOTS

Steps:

• Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
• Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
• Preheat the oven to 400 degrees F.
• In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
• Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
• Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

GARLIC KNOTS

Steps:

• For the garlic confit: Combine the garlic, peppercorns, thyme sprigs, bay leaves, chiles and rosemary sprig in a medium saucepan and cover with the olive oil. Cook over low heat until the garlic is tender, about 45 minutes. Let cool to room temperature.
• With tongs, remove the thyme, rosemary, bay leaves and chiles and discard. With a slotted spoon, remove the garlic to a bowl. Strain the oil into a liquid measuring cup and reserve.
• For the dough: In the bowl of a stand mixer with a dough hook attachment, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add 2 tablespoons of the reserved garlic confit oil.
• In a bowl, combine the flour and salt. Add the flour to the yeast mixture, 1/2 cup at a time, while mixing on low speed. Once the flour has settled, raise the speed to high and mix until the dough can be pulled away from the sides of the bowl but is still quite tacky, about 10 minutes.
• Grease a large bowl with more of the reserved garlic confit oil, then scrape the dough into the bowl. Turn the dough to coat it in the oil. Cover the bowl with a damp kitchen towel and let it rise in a warm place (the top of the fridge is usually good) until doubled, 1 1/2 to 2 hours.
• Preheat the oven to the highest setting (550 degrees F) with a pizza stone in the lower part of the oven.
• Turn the dough out onto a well-floured work surface and form it into a smooth ball. Cut the dough into 2 equal portions. Each ball will be approximately 12 ounces of dough. Cover the dough with plastic wrap and let it rest until elastic, 10 to 15 minutes.
• For the filling: Add the thyme, rosemary, lemon zest and salt to the garlic confit, stirring to combine.
• On the floured surface, spread each ball of dough out into about a 10-inch circle. Fill each ball with half of the garlic mixture. Gather up the edges of the dough and pinch together. Then, using butcher string, tie the knots shut. Brush each knot with reserved garlic confit oil.
• Place the knots directly onto the pizza stone and bake, checking after 10 minutes and covering with foil if getting too brown, until very darkly caramelized, 20 to 25 minutes. Serve immediately in a puddle of the reserved garlic confit oil.

GARLIC KNOTS RECIPE

Steps:

• Heat oven to 350°F.
• Cover baking sheet with parchment. Unroll dough onto cutting board. Cut lengthwise in half, then cut each piece crosswise into 8 strips.
• Tie each strip into loose knot; place on prepared baking sheet.
• Microwave all remaining ingredients except cheese in microwaveable bowl on HIGH 1 min. or until butter is melted, stirring after 30 sec.; drizzle over rolls. Sprinkle with cheese.
• Bake 15 to 20 min. or until lightly browned.

GARLIC KNOTS

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.

GARLIC KNOTS

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.

GARLIC KNOTS

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.

FAST GARLIC KNOTS (NO PIZZA DOUGH NEEDED)

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.

ANME'S GARLIC KNOTS

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!

GARLIC KNOTS, GREAT FOR A CROWD!

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.