GARLIC KNOTS RECIPE BY TASTY
Here's what you need: white bread flour, instant dry yeast, salt, warm water, olive oil, flour, butter, garlic, fresh parsley
Provided by Ellie Holland
Categories Appetizers
Yield 9 knots
Number Of Ingredients 9
Steps:
- For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
- Pour the water and 1 teaspoon of olive oil into the well and mix together.
- Knead for about 7-10 minutes until the dough is springy.
- Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
- Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
- Place the knots on a baking tray.
- Bake in a 350°F (180°C) oven for 10 minutes.
- Prepare the garlic butter by mixing the butter, garlic, and parsley.
- Coat the knots with the butter mixture and bake for another 5 minutes.
- Enjoy!
Nutrition Facts : Calories 101 calories, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
GARLIC KNOTS
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Provided by Kay Chun
Categories finger foods, appetizer
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
- Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
- Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
- Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
- In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.
GARLIC TIE-THE-KNOTS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h50m
Yield 18 garlic knots
Number Of Ingredients 11
Steps:
- For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
- Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.
GARLIC KNOTS
Provided by Food Network
Categories appetizer
Time 3h5m
Yield about 2 dozen
Number Of Ingredients 14
Steps:
- Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
- Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
- Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
- Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
- Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
2-INGREDIENT DOUGH GARLIC KNOTS
Restaurant-style garlic knots can be on your dinner table in just 30 minutes. This fast and easy dough recipe doesn't require any yeast or proof time, so the prep is simple. Get the kids involved in shaping the dough, and finish with a sprinkle with Parmesan for even more flavor. These hot and buttery knots will be a showstopper for your next Italian night.
Provided by Annie Campbell
Categories Garlic Bread
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine melted butter, garlic, parsley, and salt in a small bowl.
- Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
- Move the knots to the prepared baking sheet and brush with garlic butter.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 18.7 g, Cholesterol 36.1 mg, Fat 14.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 517.4 mg
More about "garlic knots recipe 455"
GARLIC KNOTS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (79)Calories 125 per servingCategory Appetizer, Side Dish
GARLIC KNOTS - BEST HOMEMADE GARLIC KNOT RECIPE!
From kristineskitchenblog.com
GARLIC KNOTS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GARLIC KNOTS - JO COOKS
From jocooks.com
HOMEMADE GARLIC KNOTS RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
RESTAURANT-STYLE GARLIC KNOTS (EASY!) - PRETTY. SIMPLE.
From prettysimplesweet.com
ONE-HOUR CHEESE-FILLED GARLIC KNOTS | KITCHN
From thekitchn.com
BEST GARLIC KNOTS RECIPE - HOW TO MAKE GARLIC KNOTS
From thepioneerwoman.com
4.3/5 (3)Servings 18Cuisine AmericanTotal Time 2 hrs 45 mins
GARLIC KNOTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (16)Servings 8Cuisine AmericanCategory Appetizer, Side Dish
HOW TO MAKE GARLIC KNOTS (STEP-BY-STEP, WITH PHOTOS)
From thekitchn.com
BEST GARLIC KNOTS — HOW TO MAKE GARLIC KNOTS - DELISH
From delish.com
GARLIC KNOTS RECIPE
From allrecipes.com
GARLIC KNOTS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
GARLIC KNOTS {4 INGREDIENT DOUGH} - FEELGOODFOODIE
From feelgoodfoodie.net
GARLIC KNOTS: SOFT, FLUFFY, & LOADED WITH FLAVOR! -BAKING A MOMENT
From bakingamoment.com
THE BEST BUTTERY GARLIC KNOTS | GARLIC KNOTS RECIPE - BLESS THIS MESS
From blessthismessplease.com
EASY GARLIC KNOTS | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
You'll also love