Giant Garlic Knots
Ingredients
Dough
warm water (warm)
320 ml
instant yeast
7 g
sugar
12 g
olive oil
40 g
salt
6 g
garlic powder
1 g
oregano
1 g
all-purpose flour
440 g
Garlic Topping
unsalted butter
71 g
garlic cloves (minced)
3 piece
Italian seasoning
2 g
salt
1 g
egg
1 piece
Parmesan (grated)
25 g
parsley
4 g
Instructions
Activate the yeast
Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes until it bubbles slightly. If it does not bubble, start over.
Mix the dough
Add the olive oil, salt, garlic powder, oregano, and half of the flour to the bowl. Mix, then gradually add the remaining flour until a dough forms.
Knead the dough
Knead the dough for 5 minutes, adding flour only if needed, 1 tablespoon at a time.
First rise
Place the dough back in the bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
Shape the knots
Shape the dough into a log, cut into strips, and tie each strip into a knot. Place on a baking sheet.
Second rise
Let the knots rest on the baking sheet for 30-45 minutes.
Prepare garlic butter
Melt the butter and stir in the minced garlic, Italian seasoning, and salt. Reserve 3/4 for brushing before baking and save the rest for after baking.
Optional egg wash
If desired, beat the egg and brush it on the knots for a golden color. Avoid cross-contaminating with the reserved garlic butter.
Bake the knots
Bake the garlic knots for 20-23 minutes at 200°C until golden brown.
Finish and serve
Brush the baked knots with the reserved garlic butter and sprinkle with grated Parmesan and parsley.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispiness.
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