After my successful attempt with pumpkin garlic knots, I thought I should try making regular garlic knots. I probably should have started out with regular garlic knots before attempting pumpkin ones, but I tend to do things backwards.
My garlic knots came out a little over baked. I was attempting to bake a few different things at once and got the baking time wrong on these knots. They still tasted good, but the crust was a little hard.
There have been many garlic knot recipes floating on food blogs lately. After reviewing a few, I chose one from My Kitchen Snippets, but made a few modifications.
The garlic knots were easy to make. They do take patience though, like most yeast recipes.
Garlic knots (slightly adapted from My Kitchen Snippets, who adapted it from King Arthur Flour)
1 1/2 cups bread flour
1/2 tbsp. sugar
1 tsp. dried yeast
1/2 tsp salt
1 tbsp. olive oil
1/8 cup fat free milk
1/2 cup warm water (around 75 degrees)
3 cloves garlic, chopped
1/3 cup olive oil
3 tbsp fresh, chopped parsley
1. For the dough: Pour the warm water (about 75 degrees) into a medium bowl and whisk in the yeast. Let it sit for about 10 minutes. It should bubble. Then whisk in the olive oil, milk and water.
2. In a large bowl, whisk together the flour, sugar and salt. Make a well in the center of the dry ingredients and pour in the wet ingredients..
3. Using a large spoon, mix the ingredients together. Then use your hands to knead the dough until it comes together. The dough should be elastic but it should not stick to your fingers and hand. Add additional bread flour if needed until the dough no longer sticks.
4. Lightly oil another large bowl and put your dough ball inside it and flip over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 1 hour; or until nearly doubled in size.
5. Tear off sections of the dough, and roll them into a ball. My dough balls were about the size of a small peach. Then roll out the balls into a long, thin rope, trying to make the rope even in width. Tie the rope into a knot. Take the ends of the knot, and tuck them into the middle. One should go on top and the other will go on the bottom. Set aside and continue with the rest of the dough.
6. Put the finished knots on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set it aside to rise for about 30 minutes.
7. Baked in a pre-heated 400 degree F oven for about 15 minutes or until a light golden brown.
8. While the knots are baking, cook the olive oil, chopped garlic and chopped parsley on the stove until garlic turns a light brown, about 1 to 2 minutes. When the knots are done, toss them in the olive oil mixture to coat. Serve warm.