These have gotten raves from many fellow food bloggers and now that I’m armed with yeast confidence, I’m ready to tackle these! The recipe originates from King Arthur Flour but because I didn’t have the ingredients called for, I looked to this recipe. The adaptations that many food bloggers have used come from The Repressed Pastry Chef.
I didn’t use bread flour as I didn’t have any on hand so I’m planning on trying this recipe again to see the difference. Although the recipe stated to bake until very lightly browned, I let them cool and baked them again before serving with the lemon herb & roasted garlic butter I made. I thought it added a nice flavor overall and gave it some additional color.
original recipe adaptations of The Repressed Pastry Chef
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
2 to 4 cloves peeled, crushed garlic
2 tablespoons olive oil or garlic oil
Lemon Zest Butter
1 head roasted garlic
Shaping: (click here to see the great pictorial of how to shape these) Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Glaze: Whisk together the garlic, oil and seasoning OR Lemon Zest Butter and mashed head of roasted garlic. Set it aside.
Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil/butter. Eat the knots warm. Yield: 8 garlic knots.