Garlic Knots


Servings: Makes 12 Garlic Knots - 
Prep Time 1 H 50 M - Cook Time: 25 M - Total Time: 2 H 15 M



  • 200 ml lukewarm water
  • 7 g dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 150 g all purpose flour
  • 2 tbsp vegetable oil
For garlic dressing
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1 garlic, chopped
  • hanfdul parsley, minced


1. In a medium mixing bowl, stir together the warm water, sugar and yeast. Let sit for about 5 minutes. Add the salt oil and half of the flour. Stir until well combined. Add the remaining flour and knead to a smooth ball of dough. Add more flour if dough is too sticky or more oil if dough is too hard. Place ball of dough  in oiled bowl. Cover and let sit for about 60 minutes or until doubled in size.
2. On a lightly floured surface. Flatten dough into a rough rectangle about 5 inches long 1/2 inch thick.
3. Slice into strips and form knots: Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. 
Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Place on lined baking sheet.
4. Cover the baking sheet and allow to rise for about 60 minutes more.
5. Meanwhile, melt the butter and oil in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the parsley and stir to combine. Turn off the heat.
6. Preheat the oven to 220C 428F.
7. Brush the knots with half of the garlic dressing. Bake in preheated oven for about 25 to 30 minutes or until golden brown. Remove from oven.
8. Brush top of each garlic knot with remaining garlic dressing.




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