Garlic Knots Recipe By Tasty

Steps:

• Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Steps:

• Preheat the oven to 350˚F (180°C). Line a baking sheet with parchment paper.
• Lightly dust a clean work surface with flour. Roll the pizza dough out into a 12 x 10-inch (30 x 25 cm) rectangle. Using a pizza cutter, cut the dough into 12 1-inch (2.5 cm) wide strips. Then, cut the strips in half into 5-inch (12.5 cm) long strips.
• Lightly sprinkle the dough with flour, then tie each piece of dough into a knot. Arrange the dough knots on the prepared baking sheet, spacing evenly.
• In a medium bowl, combine the butter, olive oil, cheesy spice blend, and salt. Microwave on high power for 45 seconds, until the butter is melted. Stir together.
• Using a pastry brush, liberally coat each dough knot with the seasoned butter.
• Bake the knots for 18-20 minutes, until golden brown.
• Remove from the oven and brush the knots with another layer of seasoned butter.
• Serve warm.
• Enjoy!

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!

Steps:

• Preheat oven to 400°F(200°C).
• In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
• Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk.
• Using a bench scraper or knife, cut the dough into 8 equal pieces.
• One at a time, roll each piece out into a roughly 12 inch (30 cm) log and set aside.
• Transfer the dough logs to a parchment paper-lined baking sheet and shape individual knots. Repeat with remaining logs.
• In a small bowl, mix together the olive oil, garlic, parsley, and salt.
• Brush each knot with garlic oil mixture.
• Bake for 20 minutes, until the garlic knots have begun to turn golden brown.
• Enjoy!

Steps:

• Preheat the oven to 500 degrees F.
• Divide the dough into 8 even pieces. Use your hands to roll each piece into a 6-inch-long tube, then tie each into a knot. Arrange the knots on a parchment-lined baking sheet. Bake until golden brown all over, 7 to 8 minutes.
• Meanwhile, melt the butter over medium-low heat in a small saucepan. Add the garlic, red pepper flakes and a rounded 1/4 teaspoon salt and cook, stirring often, until the garlic is pale golden, about 3 minutes. Take off the heat and stir in the parsley.
• Brush the garlic knots generously with the garlic butter and sprinkle with a little grated Parmesan. Transfer the remaining butter to a small bowl.

Steps:

• Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
• Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
• Preheat the oven to 400 degrees F.
• In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
• Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
• Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

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.

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.

Steps:

• Preheat oven to 400 degrees. On a lightly floured work surface, roll out dough to a 16-by-10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips. Tie each strip into a knot, and place on a large rimmed baking sheet.
• Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.
• Meanwhile, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots in bowl; season with salt and pepper, and toss.

Steps:

• Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
• Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
• Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
• Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Steps:

• Place flour in work bowl of stand mixer fitted with dough hook attachment. In large (4-cup) measuring cup, combine water, oil, yeast, sugar and salt. Stir until yeast dissolves. Pour over flour and start mixer on low. When flour is all moistened, increase speed to medium-high and knead for 2-3 minutes. Form dough into a neat ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
• Preheat oven to 400°F Line three baking sheets with parchment or Silpat and set aside. Oil a clean counter or baking sheet, your hands and a rolling pin. Divide dough in half. Working with one piece at a time, gently press it flat, turning around and over to expel as much gas as possible. Roll out to a 5x16" rectangle, about 1/2" thick. Using a pizza cutter, slice across the short way into 3/4" wide strips (you should get about 20 from each half).
• Sprinkle strips lightly with flour. Roll gently to form an even rope (do not stretch the length), then tie into a simple knot. Place on prepared baking sheets about 1 1/2" apart. Cover loosely with a towel or plastic wrap and let stand until doubled in bulk, 40-50 minutes.
• Bake in preheated oven 12-15 minutes, until golden brown. Meanwhile, prepare the garlic coating: melt butter in olive oil over low heat. Add garlic and cook gently until fragrant but not colored, 3-5 minutes. Add parsley and remove from heat.
• When knots are baked, brush with garlic coating, or toss with coating in a large bowl. Sprinkle with sea salt. Serve warm or room temperature. Leftover rolls may be individually wrapped and frozen in an airtight bag. Rewarm in preheated 350F oven for 5-7 minutes before serving.

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
• Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, combine oil, garlic, and salt in a large bowl.
• Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
• Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Tie each breadstick in a knot; do not pull the ends through, just barely tie them up so they are sort of in a ball shape. Place on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 11 to 13 minutes.
• Meanwhile, combine butter, garlic, and olive oil in a small pan over medium-low heat. Cook until butter has melted, then stir to combine flavors.
• Remove knots from the oven and transfer to a medium or large bowl. Pour garlic mixture over top and toss to combine.
• Plate the knots and pour any remaining liquid and garlic over top. Sprinkle with Parmesan cheese and salt.