Garlic Knots Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the overall flavor of the dough.

Active dry yeast: Essential for the dough to rise and become fluffy.

Warm water: Activates the yeast and brings the dough together.

Olive oil: Adds moisture and richness to the dough.

Melted butter: Used for brushing on the knots for a rich, buttery flavor.

Minced garlic: Infuses the knots with a robust garlic flavor.

Chopped parsley: Adds a fresh, herbaceous note to the garlic butter.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This process helps develop the gluten in the flour, giving the garlic knots their chewy texture. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as it can make the knots dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the knots denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but use slightly less as it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile, though it may not dissolve as easily.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may speed up the rising process.

• warm water - Substitute with milk: Milk can add richness and a softer texture to the dough.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content, making it a good alternative.

• melted butter - Substitute with margarine: Margarine can mimic the texture and moisture of butter, though it may alter the flavor slightly.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the texture and intensity of fresh garlic.

• chopped parsley - Substitute with dried parsley: Dried parsley can be used in smaller quantities as it has a more concentrated flavor, though it lacks the freshness of chopped parsley.

• Allow the garlic knots to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled knots in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, arrange the cooled knots on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen garlic knots can be stored for up to 3 months.
• When ready to enjoy, reheat refrigerated knots in a preheated oven at 350°F (175°C) for 5-7 minutes or until warm.
• For frozen knots, thaw at room temperature for about 30 minutes, then reheat in the oven at 350°F (175°C) for 10-12 minutes.
• To refresh the garlic butter, melt additional butter and mix with minced garlic and chopped parsley. Brush over the reheated knots for that fresh-out-of-the-oven taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover garlic knots on a baking sheet.
  3. Lightly brush them with a bit of olive oil or melted butter to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent the knots from drying out.
  5. Bake for about 10-15 minutes, or until they are heated through and slightly crispy on the outside.
  6. For an extra burst of flavor, brush them again with garlic butter after reheating.

• Microwave Method:

  1. Place the garlic knots on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds.
  4. Check if they are heated through; if not, continue microwaving in 10-second intervals.
  5. Be cautious not to overheat, as this can make the knots chewy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Arrange the garlic knots in a single layer in the air fryer basket.
  3. Lightly spray them with olive oil to keep them from drying out.
  4. Air fry for 3-5 minutes, checking halfway through to ensure they are heating evenly.
  5. Once they are crispy and warm, remove and optionally brush with additional garlic butter.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the garlic knots in the skillet, ensuring they are in a single layer.
  4. Cover the skillet with a lid to trap the heat and moisture.
  5. Heat for about 5-7 minutes, turning occasionally to ensure even warming.
  6. Once heated through, remove from the skillet and serve immediately.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the garlic knots on the toaster oven tray.
  3. Lightly brush them with olive oil or melted butter.
  4. Heat for 8-10 minutes, or until they are warm and slightly crispy.
  5. For added flavor, brush with garlic butter after reheating.

• Mixing bowl: A large bowl used to combine the flour, sugar, salt, and yeast, and later to mix in the warm water and olive oil.

• Measuring cups: Essential for accurately measuring the flour, sugar, and warm water.

• Measuring spoons: Used to measure the salt, yeast, and olive oil precisely.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth and elastic.

• Kitchen towel: Used to cover the dough while it rises in a warm place.

• Baking sheet: A flat sheet where the knots will be placed for baking.

• Oven: Preheated to 375°F (190°C) to bake the garlic knots.

• Pastry brush: Used to brush the garlic butter mixture over the hot knots.

• Small bowl: For mixing the melted butter, minced garlic, and chopped parsley.

• Knife: To mince the garlic cloves finely.

• Cutting board: A surface to chop the parsley and mince the garlic.

• Rolling pin: Optional, but can be used to help roll the dough into ropes before tying them into knots.

Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading to save time and effort.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while shaping the knots to save time.

Make garlic butter in advance: Prepare the garlic butter while the knots are baking to ensure it's ready to brush on immediately.