There are a plethora of garlic knot recipes on the web, the following is my iteration. It is claimed that these were first made in New York City in the 1940s and since have exploded throughout the country and world. They make great rolls for a Christmas or other party. You can make these fairly quickly, and they are delicious. Since I love garlic, I put lots of garlic in these rolls. If you wish less garlic, I have given you a range of the number of cloves to include.
- 1½ tsp Instant dry yeast
- 1 Cup Warm water (85-90 degrees F)
- 2 tso EVOO
- 2 Cups King Arthur Organic White Bread Flour
- 2 tsp Honey
- 1 tsp Sea Salt
- 4-8 Cloves Garlic (since I love garlic I use 8) finely minced
- 1 TBSP finely chopped parsley
- ½ tsp Sea salt
- 2 tsp EVOO
- 1 tsp Honey
- 1 tsp Corn starch (or potato starch)
- 2 TBSP finely grated Parmesan Cheese (Optional, I love this cheese, but in this recipe I don't want the garlic to be overshadowed, but feel free do what you feel tastes best)
Assembly and Baking
- 1 Egg + 1-2 tsp of ½&½, whisked well (Egg wash)
- 2 tsp minced parsley
- 2 cloves Garlic minced
- Maldron Salt or similar
- Place the yeast in the warm water and let set until it bubbles.
- Add the EVOO and honey
- In a stand mixer bowl add the flour and sea salt. Mix well with a hand whisk.
- Using a dough hook start the mixer and begin to pour in the wet ingredients.
- When all the wet ingredients are added, continue to mix until a good dough ball forms. If you need to add more flour go ahead. The ball should be well formed, take all the flour from the bowl, be shiny and firm, and seperate from the sides of the mixing bowl.
- Remove the dough ball and place on a clean floured surface. Knead for about 30 seconds.
- Remove the dough ball, place in an oiled bowl, and make sure there the dough ball is thinly oiled as well. Cover with plastic wrap and place in a proofing box.
- Let the dough ball rise until double in size.
- Place the garlic, parsley, salt, EVOO and honey in a small bowl and mix well with a whisk.
- Place the cornstarch in a small cup, mix with a bit of water until you have a smooth paste then add this to the garlic mixture.
Assembly and baking
- Make the egg wash and add the parsley and garlic
- Remove the dough from the proofing box, place on a floured clean surface and punch down. Roll out the dough using a rolling pin in a large rectangle about 1/4 inch in thickness.
- Pour out the filling onto the first half of the dough, smooth it out using a offset spatula.
- Fold the dough over the filling and seal the edges
- Roll the filled dough rectangle again carefully. If the filling pops through in places, seal those holes as best you can.
- Carefully roll the filled dough into a long log.
- Cut the log into strips about ½ inch wide. Holding both ends twist the strip, pulling it to make it thinner.
- Bring the ends around and into itself forming a knot like ball (see the photo) forming a pretzel look.
- Place the knots on a parchment covered cookie sheet and let them raise for about 30 minutes.
- Using the egg wash, brush each garlic knot.
- Sprinkle with Maldron salt
- Place the cookie sheet in a 350 degree F oven and bake until golden brown.
- Remove and let them cool and serve.