A Twist on Tradition: Homemade Garlic Knots for Any Occasion

Garlic knots – those soft, pillowy rolls twisted into delightful knots and bursting with garlicky goodness. They’re a staple at Italian restaurants, a welcome addition to any appetizer spread, and surprisingly easy to make at home! But did you know they have a surprising origin story?

From Scraps to Star:

Legend has it that garlic knots were born out of resourcefulness. Italian pizzaiolos (pizza makers) found themselves with leftover pizza dough scraps at the end of the day. Unwilling to waste this precious ingredient, they transformed it into these delectable knots, brushed with garlic butter for an irresistible flavor.

A Personal Favorite:

Garlic knots hold a special place in my heart. They were always a highlight of family dinners at our favorite Italian restaurant. The warm, fluffy texture, punctuated by the garlicky richness, was a perfect pairing for dipping into a bowl of hot and sour soup. (Yes, you read that right – a match made in appetizer heaven!)

The Beauty of Basic:

This recipe might seem lengthy at first glance, but don’t be intimidated! It’s surprisingly simple and requires minimal effort. In fact, with a little practice, you’ll be whipping up these knots like a pro, ready to impress your guests and satisfy your own cravings.

Ingredient Insights:

Flour: All-purpose flour is your best bet for this recipe. For a slightly chewier knot, you can substitute a small portion of bread flour.
Yeast: Active dry yeast is readily available and easy to use. Just make sure it’s fresh and active for a proper rise.
Garlic Butter: This is where the magic happens! Combine butter, garlic, and a touch of parsley for a flavor explosion.

Tips and Tricks:

Warm Water is Key: Use warm water to activate the yeast. Not too hot, or you’ll kill it! Aim for lukewarm, around 105°F (40°C).
Kneading Power: A good 8-10 minutes of kneading will develop the gluten in the dough, resulting in a light and fluffy texture.
Double the Rise: Let your dough rise twice for maximum fluffiness. The first rise happens after kneading, and the second rise happens after shaping the knots.
Brush Up on Brushing: Brushing the knots with olive oil before the second rise helps create a golden brown crust.
Garlic Bliss: Don’t overcook your garlic butter! Just a minute or two on low heat is enough to infuse the flavor without burning the garlic.

Serving Suggestions:

Garlic knots are incredibly versatile. Enjoy them warm from the oven on their own, pair them with your favorite soup or salad, or serve them alongside a pasta dish for a complete Italian feast.

Other Italian recipes:

Embrace the Knot:

So, ditch the delivery and embrace the joy of homemade garlic knots! With this simple recipe and a little creativity, you can create a delicious appetizer or side dish that will leave your family and friends wanting more.

Garlic Knots

Garlic knots – a delightful twist on leftover pizza dough!

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Italian

Servings 8 medium size knots

Ingredients

For Dough:

1 1/2 cups all purpose flour मेदा
1 tsp active dry yeast ईस्ट
1/2 tbsp olive oil ओलीव का तेल
1/2 tsp salt नमक
1/2 tsp sugar चीनी
1/2 cup warm water पानी

For Garlic Coating:

3 tbsp butter I used salted Amul butter (मखन)
3-4 cloves garlic लेहसुन
2 tbsp parsley I used Keya dry parsley (पार्स्ले)
salt to taste (नमक)

Instructions

In a mixing bowl sieve all purpose flour and salt.
1 1/2 cups all purpose flour, 1/2 tsp salt
Add sugar and yeast and mix well to combine.
1 tsp active dry yeast, 1/2 tsp sugar
Add olive oil and mix to combine.
1/2 tbsp olive oil
Add warm water as required and knead to soft dough. Continue to knead for 8-10 minutes.
1/2 cup warm water
Coat the dough slightly with olive oil, cover with a cling wrap and leave it in a warm spot to rise (best way would be to preheat your microwave and keep it inside) and double. This will take about an hour but you can leave it for a few hours.
1/2 tbsp olive oil
Punch down the air from the dough and divide it into two portions.
Roll the strip using your hands into a snake or a rope.
Depending on how small or big you want the knots to be divide the strips or use the entire strip.
Tie a knot just like you normally tie a knot. (If dough is sticky use some all purpose flour.)
Place the knot on the baking sheet.
Make knots with the rest of the dough in the same way.
Place the knots spaced a little away from one another as they will rise again.
Brush the top of the knots with olive oil. Cover them loosely with a cling wrap and let them rise again for an hour or for several hours.
1/2 tbsp olive oil
30 minutes before you decide to bake them preheat the oven to 200C.
Place the baking tray in the oven after removing the cling wrap.
Bake for 12-15 minutes or till they are browned on the top.
While the knots are baking, mince the garlic.
3-4 cloves garlic
Melt butter in a saucepan on low heat. Add the minced garlic and cook for a minute or two till the raw smell disappears.
3 tbsp butter, 3-4 cloves garlic
Add the parsley and salt and mix to combine. Keep this aside.
2 tbsp parsley, salt
When the knots are baked, let them cool out of the oven for a few minutes.
Brush with the Garlic butter mixture.
Enjoy Delicious Garlic Knots.