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Easy Garlic Knots

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"There's a restaurant in Rocky River, Ohio, called Danny Boy's. Everyone in town knows Danny Boy's, and everyone in town adores their garlic bread�the pieces are more like soft, buttery knots than loaves. They come warm, loaded with tons of garlic, Parmesan, butter, and parsley, and with their house marinara sauce on the side. I've eaten a *lot* of their garlic bread�everyone has. It's the best. These knots? Well, they're similar, but a little lighter. I used double the amounts of herbs (because I love an herb moment), and whole-wheat flour gives them more fiber and nutrients. But don't worry�I didn't skimp on the butter or Parmesan. Sometimes you really just need them. That time is now, with these knots. I also included a cinnamon-sugar variation because, trust me, you need that, too. Every good pizza spot can pull off both savory and sweet, but the truth? They're better when made at home."

List of Ingredients

◦ 1 cup warm water
◦ 1 teaspoon raw honey
◦ 1 packet (2 � teaspoons) active dry yeast
◦ 1 � cups all-purpose flour
◦ 1 cup whole-wheat pastry flour, plus more as needed
◦ 1 teaspoon fine pink Himalayan salt
◦ � cup plus 2 tablespoons grated Parmesan cheese
◦ 3 cloves garlic, finely chopped or grated
◦ 1 tablespoon dried parsley
◦ 1 tablespoon dried basil
◦ 2 teaspoons dried oregano
◦ 4 tablespoons (� stick) salted butter, at room temperature
◦ Marinara sauce, for serving


Recipe

In a stand mixer, combine the warm water, honey, and yeast. Using a spatula, stir to combine, then let sit until the mixture is bubbly, 5 to 10 minutes. Add both flours and the salt. Using the dough hook, mix on medium speed until the dough comes together, 1 to 2 minutes, adding more whole-wheat pastry flour, 1 tablespoon at a time, as needed, until the dough pulls away from the sides of the bowl and is smooth. Cover the dough with a clean kitchen towel and let rise in a warm place until doubled in size, 1 to 2 hours.

In a small bowl, combine the Parmesan, garlic, parsley, basil, and oregano. Set aside 2 tablespoons of the seasoning mix in a separate small bowl. Then add 3 tablespoons of the butter to the remaining seasoning mix and stir well to combine.

Preheat the oven to 375� F. Line a baking sheet with parchment paper.

On a floured work surface, roll out the dough into a 12-by-12-inch square about � inch thick, adding more flour to the dough as needed if it's sticky. Spread the herby butter over the dough. Fold the dough in half and cut it into 12 even strips. Twist each strip and then tie the ends into a loose knot. Don't worry�they don't need to be perfect. Place the knots on the prepared baking sheet. Cover with a clean kitchen towel and let rise until puffed on top, 20 to 30 minutes.

Bake until golden brown on top, 15 to 20 minutes. Melt the remaining 1 tablespoon butter. Brush the warm knots with the melted butter, then sprinkle the reserved seasoning mix over the top. Serve warm with marinara for dipping.

Makes 12 knots







❧ Cinnamon Sugar Knots:
To make cinnamon sugar knots, just change up the seasoning mix. Skip step 2 above, and in step 4, spread the dough with 3 tablespoons of salted butter. Follow the directions for shaping, rising, and baking. Then after you brush the knots with the melted butter, sprinkle on a mixture of 3 tablespoons sugar and 1 tablespoon ground cinnamon.