Garlic Knots Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the dough.

Olive oil: Adds moisture and richness to the dough.

Melted butter: Used to brush over the knots, adding a rich, buttery flavor.

Garlic: Provides a robust, savory flavor to the knots.

Parsley: Adds a fresh, herbal note to the garlic butter.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, resulting in a smooth and elastic dough. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the knots dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the knots denser.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• sugar - Substitute with honey: Honey adds a different flavor profile and helps with browning.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil.

• melted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different flavor.

• chopped parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is not available, though it will have a less vibrant flavor.

• Allow the garlic knots to cool completely before storing. This prevents condensation from making them soggy.
• Place the cooled garlic knots in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, arrange the cooled garlic knots on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen garlic knots to a resealable freezer bag or airtight container. Label with the date and store for up to 3 months.
• When ready to enjoy, reheat the garlic knots directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes until warmed through.
• For a quick reheat, microwave the garlic knots on a microwave-safe plate for 20-30 seconds. Be cautious as they can become chewy.
• To refresh the garlic butter flavor, brush the reheated garlic knots with a bit more melted butter mixed with minced garlic and chopped parsley.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the garlic knots on a baking sheet.
  3. Cover them lightly with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes until they are warmed through and slightly crispy on the outside.

• Microwave Method:

  1. Place the garlic knots on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat and make them chewy.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the garlic knots in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until they are warmed through and have a slight crisp.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the garlic knots in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the garlic knots on the toaster oven tray.
  3. Heat for about 8-10 minutes until they are warmed through and slightly crispy on the outside.

• Oven: Used to bake the garlic knots at the required temperature of 400°F (200°C).

• Mixing bowl: Used to combine the warm water, yeast, and sugar, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the yeast, sugar, salt, and olive oil.

• Wooden spoon: Used to mix the ingredients together until a dough forms.

• Floured surface: Used to knead the dough to achieve a smooth texture.

• Knife: Used to divide the dough into 8 equal pieces.

• Baking sheet: Used to place the dough knots on for baking.

• Pastry brush: Used to brush the garlic butter mixture over the hot knots.

• Small bowl: Used to mix the melted butter, minced garlic, and chopped parsley.

• Garlic press: Used to mince the garlic cloves efficiently.

• Chopping board: Used to chop the parsley finely.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This streamlines the process and ensures you don't miss anything.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Preheat the oven early: Turn on the oven before you start making the dough. This way, it's ready to go as soon as the knots are formed.

Make garlic butter ahead: Prepare the garlic butter while the knots are baking. This ensures you can brush it on immediately when they come out of the oven.