Garlic Knots
Garlic knots are a fun, hands-on bread the whole family can make together, tied and baked before getting brushed with garlic butter. Carusia's golden, well-balanced character makes a good base for that garlic-Parmesan finish.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/3 cups warm water
- 2 teaspoons salt
- 1/4 cup Carusia, plus 3 tablespoons for brushing
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan
- 2 tablespoons fresh parsley, chopped
Instructions
- Whisk the yeast into the warm water in a small bowl and let sit 5 minutes, until foamy.
- In a large bowl, combine the flour, salt, and 1/4 cup Carusia, then stir in the yeast mixture until a shaggy dough forms.
- Knead the dough on a floured surface 5 to 6 minutes, until smooth and elastic, then place in an oiled bowl, cover, and let rise 1 hour, until doubled in size.
- Preheat the oven to 400°F. Punch down the dough and divide it into 16 equal pieces, roll each piece into a rope about 6 inches long, and tie each rope into a loose knot.
- Arrange the knots on a baking sheet, spacing them apart, and bake 15 to 18 minutes, until golden brown.
- While the knots bake, whisk the remaining Carusia with the garlic, Parmesan, and parsley.
- Brush the garlic mixture generously over the knots while they're still warm from the oven, so it soaks in.
Nutrition
Serving size
1 knot
Calories
312
Total fat
13g
Saturated fat
2g
Cholesterol
3mg
Sodium
631mg
Carbohydrates
41g
Dietary fiber
1g
Sugars
0g
Protein
7g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Where should the dough rise?
In a warm spot, for the best rise.
When should I brush on the garlic mixture?
While the knots are still warm, so it soaks in.
How long do garlic knots stay good?
Best eaten the same day, warm from the oven.
What You'll Need
Carusia
$47.99
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