Homemade Garlic Knots ans Sticks
Nothing like homemade Garlic Knots!!
To go with any meal.
Ingredients
making your own dough:
3/4 cup warm water (105°F-115°F)
1 package of active dry yeast (always check the expiration date on the package)
1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
1 Tbsp olive oil
1 teaspoon salt
1 teaspoon sugar
garlic butter parsley glaze:
melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Brush on knots when they come out from the oven.
Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.
Making the dough: In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture.
Mix this together to form a soft dough and knead for 5-10 minutes. (You Can use a KitchenAid mixer if you like)
Let the dough rise: Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise to double its size. This should take anywhere from 90 minutes to 2hrs.
When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with parchment paper.
Working with one piece at a time, flatten into a rectangle about 5 inches long 1/2 inch thick.
Start Slicing into strips and form knots: Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot. Brush with olive oil and let sit to rise: Once all the knots are tied, brush them with a little olive oil and bake in the oven 12-15 minutes, or until nicely browned on top. Then turn them over to brown the other side for another 3 - 5 minutes. Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Brush with a garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.