Description
Delicious garlic herb knots, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups Warm water (around 115°F (46°C) — warm to activate yeast but not kill it)
- 1/4 cup Olive oil (plus extra for brushing after baking)
- 1 teaspoon Kosher salt (pulls flavor together nicely)
- 1 tablespoon Sugar (feeds the yeast for that nice rise)
- 1 1/2 tablespoons Active dry yeast (the workhorse of your dough)
- 5 1/2 cups Flour (plus extra for rolling and dusting)
- 1/4 cup Olive oil (for brushing the finished knots)
- 1/4 cup Unsalted butter (melts over the knots for richness)
- 6 medium cloves Garlic (finely chopped — packs the herby savory smell)
- 1/3 cup Fresh herbs (finely chopped, like parsley, oregano, thyme, basil, mint)
Instructions
- Mix warm water, olive oil, kosher salt, sugar, and active dry yeast in a big bowl. Let it sit until frothy, about 5 minutes.
- Gradually add flour while stirring. Knead until dough is smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 400°F (200°C). Punch down dough, divide, and roll into ropes. Tie into knots and place on a baking tray lined with parchment paper.
- Melt butter in a saucepan, add garlic and herbs, and brush over knots.
- Bake for 15-20 minutes until golden brown.
- Brush finished knots with olive oil and serve warm.
Notes
- Ensure the water temperature is not too hot to avoid killing the yeast.
- Using fresh herbs enhances the flavor significantly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg