Ingredients: |
Ingredients: DOUGH:
1⅓ cups warm water
2¼ teaspoons yeast
1 tablespoon sugar
2 tablespoons olive oil
¾ teaspoon salt
3½ cups all-purpose flour (leveled), Plus more for hands and work surface
TOPPING:
5 tablespoons butter (unsalted, melted)
3 garlic cloves (minced)
1 teaspoon Italian seasoning
¼ teaspoon salt
OPTIONAL (after baking):
¼ cup canned or freshly grated Parmesan cheese
2 tablespoons fresh parsley (chopped)
|
Directions: |
Directions:PREPARE THE DOUGH:
Whisk the warm water, yeast, and 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.
Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Bean 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. The dough can be a little too heavy for a mixer to knead it, but you can 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. 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 towel. Allow the dough to rise at room temperature for 1-2 hours or until doubles in size.
SHAPE THE DOUGH:
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 16x5-inch log. 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. Arrange the knots on 2 baking sheets lined with parchment paper.
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 the oven to 400ºF.
TOPPING:
Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots before and after cooking.
Bake for 18-23 minutes or until golden brown on top. Remove from oven and brush the warm knots with garlic butter. Sprinkle with Parmesan cheese and parley if desired.
|
This recipe for Chewy Garlic Knots is from