Garlic Knots Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">7g instant dry yeast (1 standard packet)</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml warm water (around 40°C)</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for greasing</li><li class="ingredients-single-item">For the garlic butter:</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">6 garlic cloves, finely minced</li><li class="ingredients-single-item">2 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2 tbsp grated Parmesan cheese (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Whisk these dry ingredients together to ensure even distribution of the yeast and salt (keeping them separate initially prevents the salt from killing the yeast).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your dry ingredients and pour in the warm water (it should feel like bath water - around 40°C) and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked with your finger - this indicates that the gluten has developed properly, which will give your knots their signature chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap. Allow to rise in a warm place for about 1 hour, or until doubled in size. The rising time creates flavor through fermentation and develops the dough's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare the garlic butter. In a small saucepan over low heat, melt the butter and add the minced garlic. Cook gently for 2-3 minutes until fragrant but not browned (browning the garlic will make it bitter). Remove from heat and stir in the parsley, dried herbs, and salt. Set aside half of this mixture for brushing after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper. Gently punch down the risen dough to release air bubbles and transfer it to a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough into a rectangle approximately 25x20cm. Using a sharp knife or pizza cutter, cut the dough into 12 equal strips, each about 2cm wide and 20cm long.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Take each strip and gently stretch it to about 25cm. Tie each strip into a simple knot: bring one end over and through the loop. Don't pull too tightly - leave some room for the dough to expand during baking. Place the knots on the prepared baking sheet, leaving about 5cm between each one.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush each knot with some of the reserved garlic butter mixture. Cover loosely with a kitchen towel and let rest for 20 minutes for a final rise. This short second rise helps the knots become even more tender.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 12-15 minutes, or until the knots are golden brown. The internal temperature should reach about 90°C if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>As soon as the knots come out of the oven, brush them generously with the remaining garlic butter. If using, sprinkle with grated Parmesan cheese while they're still hot so it slightly melts onto the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the garlic knots to cool slightly on the baking sheet for 5 minutes before transferring to a serving basket or plate. They're best enjoyed warm while the centers are still soft and the garlic butter is fragrant. Store any leftovers in an airtight container for up to 2 days, reheating briefly in the oven before serving.</li></ol>