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Garlic knots with marinara

The Ultimate Soft Garlic Knots

Sean
Bread knots top with garlic infused olive oil and crispy garlic.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 45 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 8 large knots
Calories 229 kcal

Equipment

  • Lined sheet pan
  • Mixing Bowl
  • Small sauté pan
  • Pastry brush
  • Grater
  • Stand mixer with dough hook attachment
  • Cling film

Ingredients
 
 

  • 2½ cups all-purpose flour
  • ¾ cups water warm
  • ⅓ cup olive oil
  • 4 cloves garlic grated or minced
  • 3 tbsp parsley chopped
  • 1 tsp active dry yeast
  • ½ tsp salt

Instructions
 

  • In a stand mixer with dough hook attachment combine the flour, salt, and yeast and mix. Add the water and 2 tablespoons of olive oil. Mix until the dough sticks together and pulls away from the sides.
  • Turn onto the counter without adding any flour. The dough should be a little sticky and that is ok not much should stick to your hands or counter. Knead the dough until smooth. It should spring back once poked. This should take about 5 minutes.
  • Put a small amount of oil in a clean mixing bowl. Coat the bottom and the sides. Place the dough in the bowl and cover with cling film. Allow to rise until doubled in size, about 45 minutes.
  • Preheat the oven to 375°F or gas mark 5.
  • Cut the dough into 8 equal wedges and then roll each wedge into a rope about 6 inches or a little over 15 cm. If making large knots double the length of the ropes and tie into a knot. Tuck the ends underneath. If making smaller knots cut the ropes in half or thirds. Then double the length and tie into a knot.
  • Place on the lined sheet pan, brush the tops with 1 tablespoon of the remaining oil, and bake until browned or about 15 minutes for large knots. For smaller knots this may be closer to 8 minutes.
  • While the knots are cooking heat the remaining oil and garlic in a sauté pan on medium heat. Cook until the garlic becomes crispy but not burned.
  • Brush the oil and crispy garlic mixture over the warm knots and top with chopped parsley.

Notes

The dough can be made ahead and shaped then frozen in an airtight container for up to 2 weeks. 
Allow to thaw before baking. 

Nutrition

Serving: 1knotCalories: 229kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 4mgPotassium: 71mgFiber: 2gSugar: 1gVitamin A: 126IUVitamin C: 2mgCalcium: 12mgIron: 2mg
Nutrition Disclaimer*
Keyword Infused Oil, Party Ideas, Sunday Football, Superbowl
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