Garlic Knots Recipe- Step by Step Guide

Garlic Knots Recipe- Step by Step Guide: The handmade Garlic Knots are very tender, and they have a covering of garlic butter that is drizzled on both before and after they are baked. These garlic knots are simple to make and can be fashioned into a wide range of shapes and sizes. They are an excellent choice for your next dinner or event.

Garlic Knots Recipe- Step by Step Guide

• Hello there! Greetings, I am just stopping by to provide you with the recipe for these handmade garlic knots!
• These Garlic Knots are quite simple to prepare; the dough is derived from the recipe for my burger buns, which I invented quite some time ago and have been using in a variety of different applications.
• The dough is really simple to put together (the mixer does all of the work), and it is enjoyable to shape the dough into different shapes.
• Before being cooked, these simple homemade garlic knots are coated with a garlic butter and then proceed to bake.
• The ideal garlicky buttery bread is created by finishing them with garlic butter and fresh herbs after they have been removed from the oven.
• The Tangzhong technique is responsible for the very soft texture of these Garlic Knots. Additionally, the recipe calls for bread flour, which adds a stretchy quality to the dough.
• This results in a dough that is so extraordinarily soft that it can tolerate being formed into knots. It is common practice to make homemade garlic knots using pizza dough; however, I wanted to take the recipe to the next level by using this tender and airy dough.

Creating a thick paste, also known as a roux, is the goal of the Tangzhong method, which is an Asian technique. This method entails heating a portion of the flour and water necessary for making bread.

This gelatanises a portion of the starch that is present in the flour during the process of creating the Tangzhong. This not only allows the flour to take in a greater quantity of water, but it also ensures that it retains that water throughout the process of producing dough.

For a far longer period of time than other types of bread, this results in bread that is very soft.

Tangzhong, which is a Chinese term, is produced by heating the liquid and flour together. On the other hand, the Yudane technique, which is Japanese, entails adding boiling liquid to the flour and allowing it to set for a full 24 hours.

One of the advantages of using a roux is that it allows the bread dough to maintain its “lean” characteristic, which means that it has very little additional fat and is still highly sensitive and soft.

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Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100–110°F, 38–43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 3 Tablespoons (45ml) olive oil or melted butter
• 1 teaspoon salt
• 1/2 teaspoon garlic powder*
• 3 and 1/2 cups (about 450g) all-purpose flour (spoon & leveled), plus more for hands and work surface

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Instructions

1. The warm water, yeast, and sugar are mixed together in the bowl of a stand mixer with a dough hook or paddle tool. Put the lid on top and let it rest for 5 minutes. *If you don’t have a stand mixer, you can use a big bowl instead. Then, use a wooden spoon or rubber spatula to mix the dough.
2. Salt, garlic powder, olive oil (or butter), and half of the flour should be added. After 15 seconds of beating, add the rest of the flour. For two minutes, beat on low speed. Spread the dough out on a surface that has been lightly greased. Run your fingers through some flour and work the dough into a ball. Do this for five minutes (watch the video to see how I do it). Sometimes the dough is too heavy for a mixer to handle, but you can use a mixer with a dough hook on low speed to work it instead. The dough should still feel a little soft after being worked. If it slowly bounces back after being poked with your finger, it’s ready to rise. If not, work it some more.
3. Put a little oil or nonstick spray in a big bowl. Use the same bowl you used for the dough. Turn the dough around in the bowl to cover all sides with oil. Put foil, plastic wrap, or a clean dish towel over the bowl to keep it from getting dirty. Let the dough rise at room temperature for one to two hours, or until it has doubled in size. If you want to stay warm on a very cold day, heat your oven to 150°F (66°C). Leave the oven door slightly open and turn it off. Put the dough inside. Your dough will be able to rise in this warm place. On the 30th minute mark, shut the oven door to keep the air inside with the rising dough. Take it out of the oven when it has doubled in size.
4. How to shape the dough: For this step, use the video lesson and the pictures that show you each step. Punch the dough down to get rid of the air when it’s ready. Making a 16×5-inch (13x41cm) log out of the dough on a lightly floured work surface with floured hands is easy. The 16-inch length is more important than the 5-inch width in this case, so there’s no need to be perfect. Cut into 16 1-inch strips with a very sharp knife, pizza cutter, or bench scraper. Make 8-inch ropes out of each strip. Make a knot in each one. If you don’t want to tuck the two ends of the knots under, that’s fine. Put the knots on two baking sheets that have cookie sheets or silicone baking mats on the bottom.
5. Let the knots rest for at least 30 minutes and up to 45 minutes with a light cover. During this time, they will slightly puff up, making rolls that are softer.
6. Set the oven to 400°F (204°) near the end of the rise time.
7. Get the filling ready: Add the garlic, Italian seasoning, salt, and melted butter and mix them together. Use a brush to smooth out the knots. Save some of the filling for after the knots are done baking.
8. Place in the oven and bake for 20 to 23 minutes, or until the top is golden brown. Take the knots out of the oven and brush them with the rest of the garlic butter. If you want, you can sprinkle with parmesan cheese and/or parsley.
9. You can serve them straight or with tomato sauce on the side.
10. If you have extra knots, cover them and keep them at room temperature for up to two days or in the fridge for up to one week. Knots that have been baked and cooled can be frozen for up to 3 months. Allow to thaw on the counter, and then heat up as needed. (Usually, I just heat them up in the microwave for a few seconds.)

Nutrition

• Calories: 125kcal
• Carbohydrates: 19g
• Protein: 3g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 17mg
• Sodium: 176mg
• Potassium: 45mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 106IU
• Calcium: 9mg
• Iron: 1mg