Delicious Garlic Knots Recipe

Instructions

Garlic Knots With A Bread Machine

Pour water into the bread machine, followed by olive oil. Then pour in flour. In separate corners place salt, sugar, and yeast. Set the bread machine to dough setting. When it is done pull it out and cut or tear the dough into equal pieces.

With your palms roll the dough into a tube and then wrapping the end around tie the dough in a single knots and allow to rise for about an hour. Melt butter and mix garlic powder, garlic clove pieces and parsley or Italian seasoning with it, baste onto knots. Bake at 350 for 25 minutes.

Garlic Knots By Hand

In a mixing bowl or the bowl to your mixer place your warmed water. You do not want it too hot but just warm like a baby bottle when you touch a couple of drops of the water to the inside of your wrist. If it is too hot it will kill off your yeast. Spoon in the sugar and stir it to melt. Put the oil in the bowl next and then sprinkle the yeast on top of the warm water. Let it sit in a warm spot to proof. In a few minutes you will look back at the yeast and it will be puffy. This tells you that your yeast is good and ready to be made into your garlic knots. If you don't see a change give it a few more minutes but if it has still not gotten puffy, discard and get new yeast. The process should only take five to ten minutes.

Measure out the flour and to it add your salt and stir it well. Add this about a half cup at a time to your bowl of water and yeast and stir between adding.  Turn the dough out onto your counter or a large cutting board when the dough starts to form. Flour the surface and continue to add the flour and salt mixture until it is gone.  Knead the dough with your hands folding the dough over as you go. You will do this for about 8 minutes.  You should have a nice smooth dough at this point. If it seems too sticky you can sprinkle a little bit more flour on the counter and work it into the dough. You don't want to add too much flour though, it will ruin your dough.

Place the dough into a clean oiled bowl. Roll the dough in the oil to coat all sides. This keeps the dough moist and nice as it rises.  If it dries out you will not be able to make your garlic knots and the dough will not rise.  Cover with a light flour sack towel or lightweight apron and place in a warm draft-free place to rise.  When the dough has doubled in size you are ready to make your garlic knots.  Remove the apron or flour sack towel from the top of the bowl. This should make about 8 - 10 garlic knots depending on the size. Move the dough to a lightly floured surface. Cut it in equal sizes and begin to roll it between your palm and countertop or between your palms. You want the dough to be a sort of like a pretzel long and thinner. Think of when you were five and made Play-Doh snakes. This is what you are looking for. Don't make them too thin. Take the two ends of your dough and lightly knot them. Place them on your baking sheet that has been oiled or on a silicone mat. Make sure that you leave enough room for them to rise without touching the next garlic knot. Cover loosely with plastic wrap or a light cloth and let sit in a warm draft-free spot for an hour or until they double in size. 

While the garlic knots are rising, take the garlic clove and press it in a garlic press or finely chop it on the cutting board.  In a small saucepan place the butter, garlic, garlic powder, and parsley or Italian seasoning.  Turn the heat to low and gently melt the butter. When the butter is melted use a basting brush to brush the garlic on your garlic knots.  

Bake the garlic knots at 350 for 25 minutes. They will be a beautiful golden color. Remove to a cooling rack or serve right away. More basting sauce can be served with the garlic knots for dipping.