Thursday, February 12, 2009

Garlic Knots (and Pizza Dough)

So I'm thinking I would probably win the award for "Ugliest Garlic Knots", if there was one. While I was folding the dough into the knots, I couldn't do the first knot tight enough and was left with a loose shape that doesn't really look like anything. But after I baked them, they came out a little better. Just look at them before the second rise though:

Laughable, right? I must say though, I have never made pizza dough before (always spent the money on store-bought) but after making this pizza dough, I will never go back! It was so easy to make and easy to work with that it would be silly not to try it again! You can certainly cut down on the fat content in these little guys by using less butter; but I don't recommend it. Enjoy the delicious butter and garlic combo and just go for an extra-long run tomorrow ;)

Garlic Knots
Makes 8 knots
1 recipe basic pizza dough (recipe below)
1/2 cup butter
5 garlic cloves, minced or crushed

After you let the pizza dough recipe complete it's rise, roll out on a floured surface into large rectangle, 1/2 inch thick.

Using pizza cutter or sharp knife, cut into measured out eight 1-inch wide strips. Take each strip and tie into a basic knot. Take end that is underneath and fold it over and into the middle. Take end that is over top and fold it under.

Place knot onto parchment lined baking sheet. Repeat with all knots. Sprinkle generously with salt, cover with wax paper and kitchen towel and let rise until doubled in size, about 1 hour.

Preheat oven to 375 degrees F.

In small saucepan over medium low heat, combine butter and garlic. Stir until butter mixture is completely melted. Using pastry brush, generously brush the tops of the dough with the butter mixture.

Place in oven to bake until turning golden brown, about 12-15 minutes. Remove from oven, brush with remaining butter mixture and serve.

Basic Pizza Dough
Makes 1 crust

1 tablespoon active dry yeast
3/4 c. plus 2 tablespoons lukewarm water (105-115 degrees F)
2 3/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil

Combine yeast and water in small bowl and let stand until slightly foamy (about 10 minutes).

Combine flour and salt in large bowl and form into a mound. Make a well in the center and add the yeast mixture.

Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some additional flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape.


Peabody said...

I made these, so good.

Anonymous said...

I heart bread - that looks so good!

Pam said...

I would love these... they are not only tasty but pretty too.

Maria said...

I need to make these knots! I am glad you finally tried pizza dough. Homemade is the best. I am posting a recipe tomorrow you should try it:)

What's Cookin Chicago said...

Looks delicious!

Cara said...

every time I see these, I am reminded of how yummy they look and how I need to make them!! Thanks for the reminder on a weekend I may actually have time to do so :)

BMK said...

They look good to me! I wish I would have seen your recipe a few weeks ago. I wanted to make garlic knots and all the recipes required pre-made dough or from scratch with bread flour and I had neither of these. This is going on my list!

Anonymous said...

Hahah! I was worried about them when I looked at the first pic, but after they baked they look just PERFECT! What a great job! I love these things!

test it comm said...

These garlic knots sound really good!

Kuby said...

I was making spaghetti and meatballs and sausage last night and I had a bunch of chopped garlic left over. I made these and they were a big hit. I did them a bit different. I dumped 3 cups flour 1 cup water most of the raw garlic and 3 tbs of olive oil (also 1 tsp of salt and 2 tbs of sugar and 2 tsp of yeast) into bread machine on dough cycle. When done, I divided into 8 sections and rolled them in my hands into ropes and tied them in a knot. Then I followed the rest of your directions. The bad part was that when they were rising, you couldn't see the rope part so they were more like garlic rolls. thanks for this recipe.