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Garlic Knots

To me, Heaven on earth is a puffy cloud of garlic bread, sprinkled with parmigiano reggiano and fresh chopped Italian parsley. Get ready to

To me, Heaven on earth is a puffy cloud of garlic bread, sprinkled with parmigiano reggiano and freshly chopped Italian parsley. Get ready to enter the pearly gates, because these garlic knots are nirvana.



INGREDIENTS:


Dough:

  • 300g (300ml) water

  • 1 tablespoon (14g) instant yeast or bread machine yeast

  • 1 egg yolk

  • 525g All-purpose flour

  • 42g granulated sugar

  • 3g amylase

  • 11g fine sea salt

  • 35g unsalted butter, softened

Topping:

  • 1/2 cup (112g) SALTED butter

  • 4 cloves garlic, finely chopped

  • 4 sprigs thyme

  • 1 cup (81g) finely grated parmigiano reggiano

  • 1/4 cup (15g) finely chopped fresh Italian parsley

  • smoked flaky salt for finishing


INSTRUCTIONS:


Dough:

  1. Preheat oven to 400F. Whisk in yeast into water until dissolved (95F), then whisk in one egg yolk; in a medium-size bowl, add flour, amylase, sea salt, sugar, and whisk together until combined.

  2. Add your yeast-egg mixture to your standing mixer bowl (using the spiral attachment); begin mixing on medium-low speed, adding your flour about a ¼ c at a time until you have a rough dough and you have added all your flour.

  3. Knead for five minutes or until smooth, then add butter; once it is incorporated, mix for one more minute or until smooth.

  4. Shape into a light ball, place into a greased bowl, cover with plastic wrap, and let it sit at room temperature for one hour or until doubled the size. Degas your dough, lay it on a lightly floured surface, and shape it into a rough rectangle (about 14” long). Cut it perpendicular to the long side, 14/1” strips.

  5. Take one of those strips, roll roughly into a 7 to 8” log, tie that into a rough knot, tucking tails underneath the knot, and place on a baking sheet with greased parchment paper. Repeat with all our pieces of dough.

  6. Cover with an inverted baking sheet, wrap with plastic wrap, proof at room temperature for 30 minutes. Lightly brush your dough with your garlic butter (reserving the majority for later) and bake for 15-20 minutes or till baked or lightly brown.

Topping:

  1. In a small pot, add butter; once hot and melted, cut the heat, add thyme, garlic, and stir together.

  2. Place your garlic knots in a large mixing bowl, pour over all of your garlic butter, season with smoked flaky salt (or regular salt), add Parmigiano Reggiano, parsley, and toss together until evenly coated.

11 Comments


Oliver Eliasson
Oliver Eliasson
Jun 25, 2022

can you skip the amylase? hard to get hold on in sweden


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Henry Gregory
Henry Gregory
Aug 21, 2023
Replying to

I skipped it without any problems. They are slightly less sweet without the amylase.

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Tracy Mainwaring
Tracy Mainwaring
Mar 06, 2022

Why is step 1 to preheat the oven when they won't get baked for another 2 hours? LOL.

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filiberto69
Feb 13, 2022

Something is wrong with this recipe. I did it twice and I think the amylase makes the inside sticky and undercooked feeling. Even did a batch smaller sized and the same thing.

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Joel Lake (Student)
Joel Lake (Student)
Mar 22, 2023
Replying to

sun flowerr

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