Easy Parmesan Garlic Knots
 
 
Author:
Serves: 14 knots
Ingredients
Homemade Dough* (see note)
Homemade Dough* (see note)
  • 1 cup warm water
  • 1 cup warm water
  • 1 (1/4 oz) packet of dry active yeast
  • 1 (1/4 oz) packet of dry active yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 2 tbsp olive oil, divided, plus more for brushing the knots
  • 2 tbsp olive oil, divided, plus more for brushing the knots
  • 2-3 cups flour
  • 2-3 cups flour
  • 1 tsp salt
  • 1 tsp salt
Garlic & Herb Mixture
Garlic & Herb Mixture
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1-2 cloves of garlic (depending on how sting you like it), minced
  • 1-2 cloves of garlic (depending on how sting you like it), minced
  • pinch of salt
  • pinch of salt
  • 2 tbsp roughly chopped parsley
  • 2 tbsp roughly chopped parsley
*Note: If you are pressed for time, you can purchase a ball of good-quality dough directly from your local pizza shop. Or, check your grocery store in the prepared food section. Then, proceed with the recipe starting at bullet point #4.
Instructions
  1. To the bowl of an electric stand mixer, add the water, yeast, sugar, and 1 tablespoon olive oil. Let it sit for about 5-10 minutes, or until little bubbles start to appear on the surface. Bubbles indicates the freshness of the yeast. Then, add 2 cups of the flour and the salt.
  2. Fit the stand mixer with the dough hook (or paddle attachment). Run the machine, low speed, to combine all of the ingredients. While running, add additional flour a little bit at a time, until the dough comes together into a ball. Continue on low to 'knead' the dough, about 3-5 minutes or so. It should look smooth.
  3. Coat a large glass mixing bowl with the remaining 1 tablespoon of olive oil. Add the dough. Place a damp kitchen towel over the top and leave in a warm sunny spot to rise. It's ready when the dough has doubled in size. This can take anywhere between 1-2 hours depending on how warm the temperature of your kitchen is. Alternatively, place the bowl of dough (uncovered) in an 80 F oven (or 'proof' setting for Wolf countertop oven). This will speed up the rising process.
  4. Once fully risen, turn out the dough onto a lightly floured work surface. Gently flatten. Cut the dough into 14 equal strips.
  5. Roll each strip into a short log. Tie into a knot (think: tying your shoelace, minus the bow).
  6. Place onto a parchment lined sheet pan. Brush with olive oil. Place back into your oven, either proof setting or 80 F to rise again. This time, they will only need about 30 minutes. They should look slightly puffed, not dense.
  7. To bake the knots, increase the oven heat to 400 F. Bake for about 15-20 minutes, or until golden.
  8. Meanwhile, prepare the garlic and herb mixture. In a small pot, melt the butter over low heat. Add the garlic and a pinch of salt. Give it a quick stir, about 30 seconds - 1 minute. Do not burn the garlic. Add the parsley and remove from the heat.
  9. When the knots are fully baked, cool on the tray for about 5 minutes. Add them to a large bowl. Pour some of the garlic and herb mixture over the top. Toss to combine, adding more butter as needed.
  10. To serve, sprinkle with a generous amount of parmesan cheese. Enjoy warm.
Recipe by The Clever Carrot at https://theclevercarrot.com/2015/10/parmesan-garlic-knots-wolf-gourmet-giveaway/