This is a quick blog post about my experience with making garlic knots for the first time. If this is your first time reading my food Friday post, please note that this is not a recipe blog post, just my experience with making the recipe. I did provide the link for the recipe in case anyone is interested.
On Tuesday I decided to make spaghetti and meatballs for lunch and half way through cooking I decided I wanted garlic knots. I was pretty sure I had all the ingredients at home but I’ve also never made it before and I wanted a super simple recipe that wouldn’t require my dough to rise for hours. After doing some research, I came across this one.
Here are the ingredients:
- ▢ 2-2 1/3 cups bread flour* divided (250-295g)
- ▢ 1 packet instant yeast 2 1/4 teaspoons
- ▢ 1 1/2 teaspoons sugar
- ▢ 3/4 teaspoon salt
- ▢ ½ teaspoon garlic powder
- ▢ 2 Tablespoons olive oil + additional
- ▢ 3/4 cup warm water 105-115F [40-46C] (180ml)
- ▢ 4 Tablespoons salted butter
- ▢ 3 cloves minced garlic about 1 ½ Tablespoons
- ▢ 1 Tablespoon minced fresh basil
- ▢ Grated parmesan cheese optional
I didn’t plan on posting this but after I combined all the ingredients, I figured it would be a great for food Friday. This was really quick and easy to make.
I was worried that I wouldn’t have enough flour but I had just enough. I still have some wheat flour left over from a recipe I made a few weeks ago that I planned on using as a substitute but turns out I didn’t need it. In addition to what’s mentioned in the recipe above, I added a healthy dash of herbs de provence, garlic powder and onion powder to the dough.
What I loved the most about this recipe was, the dough only had to rise for 30mins. With recipes I tried in the past, that required making dough from scratch, it was usually a 90mins rise time and I didn’t want to wait that long this time around.
If you’ve never baked from scratch, after the dough rises you punch it down to let out the extra air. Instead of placing the dough on the counter, I used aluminum foil that I dusted lightly with flour so the dough wouldn’t stick to the surface and so I can start the process of forming the dough into garlic knots. Pics of the process below.
The one downfall for me was that the dough was kinda sticky to work with that was probably my fault, I could’ve just added more flour to my hands and the surface to prevent that.
I wish I could have taken a picture of the knotting process but I needed both hands but it’s literally like tying a knot, you just have to be careful that you don’t manipulate it too much or else it will break.
I wish I would have kept them in the oven longer to brown the top some more but the bottom was really starting to brown and I didn’t want them to burn so I took them out. I also made the garlic butter but i didn’t capture the process because it was basically melting butter in a pan with basil and chopped garlic.
I would definitely make this recipe again and I would suggest making it if you’re looking for a quick an easy last minute garlic knot recipe to go with your dinner. Also, it wasn’t a very large batch. I was only making it for myself so I didn’t want a large family portion, I believe this only made 8-10 so it was perfect. Some of the other recipes I found made 16 or more.
Let me know if you plan on trying this recipe. Tag me on social media.