They are simple, delicious and easy to do. Not convinced yet? You will be after eating them. I promise.
So I wasn't really planning to do a blog post about them, but they turned out so perfectly that I just couldn't let you guys miss out on this. If you have ever eaten garlic knots before, you know that they are just a gift from heaven. Made in pizzerias by turning leftover pizza dough into these heavenly knots, the one who came up with this really deserves an award.
So this is going to be a bit different than normal as I really wasn't prepared to make a detailed recipe post about them. I only have photos of the final steps but even so, I think it will be more than enough for others to do them the same way I did. This is a really good dinner substitute for students in my opinion and as one myself I can't even tell you how many times I have already done them.
If you have a pizzeria nearby this recipe is going to be even faster, as you can simply go there and buy an already finished pizza dough. That will save you a lot of time and you can be sure that its made by a professional whos whole job relies on making good pizza. Of course, you can also simply make your own. They are really basic and the only disadvantage is that you will have to let the dough rise for an hour or even longer. But whatever you decide. Let's get started.
So I know some recipes use garlic butter here but I like to instead do a garlic oil. For that, you are going to need a good mixer or something like a blender or food processor.
You can make the dough entirely by hand, but if you are lazy like I am, a kitchen machine will do just as fine.
| For the dough: | For the garlic oil: |
|---|---|
| 180 ml Warm water | 4 Cloves of garlic |
| 7 g Active dry yeast | 2 Tbsp Parsley (minced) |
| 220 g All-purpose flour | Olive oil |
| 1 Tsp Sugar | Salt |
| 1 Tsp Salt | Pepper |
| 1 Tbsp Olive oil |
If you are making the dough yourself, here is a quick and easy method that will result in some awesome garlic knots.
Step 1: Stir the yeast, sugar and the luke-warm water in a separate bowl and let that proof for 10 minutes or until the yeast froths. While the yeast is doing its thing you can whisk the flour and salt.
Step 2: Once done, create a well in the middle of the flour and pour in the olive oil and the yeast mixture. Form the dough into a soft shape and knead it for ~10 minutes. (Your pizza dough shouldn't be too dry so don't add to much extra flour. You are looking for a flexible but still sticky dough)
Once you achieved that, let the dough rise in a warm place for 60-90 minutes or in a cold place for multiple hours.
Step 3: Preheat your oven to 200° C / 400° F. Take your dough and place it on a well-floured surface. Push it with your fingers into a rectangle that is about 1 cm thick. And cut the dough into equal stripes. The stripes will be too long to make single knots out of, so half the length of each stripe again.
Step 4: To make the knots, take one stripe and wrap it around two fingers twice. Then push the end through the loop and the knot is done. Place the knots on a with baking paper covered tray and put them in the oven. At 200° C, they should take about 10 to 15 minutes.
(They don't need to rise again. They will double in the oven.)
Step 5: Meanwhile, place the peeled garlic and the parsley in a blender and add about 3-4 tablespoons of olive oil and mix it well. The mixture should be on the thicker side so start with 2 tablespoons and then increase the amount until you reached a satisfactory level of smoothness.
Step 6: Once the knots are done baking, take them out of the oven and place them in a large bowl. Pour your garlic oil over the knots while they are still hot and fresh and toss them with 2 wooden spoons so that they are all covered nicely. Put them on a plate, sprinkle some parmesan over them and you are done.
That was pretty easy, wasn't it? If you buy your dough this dish can be done in under 30 minutes and it fills you really well. So this is something which I eat pretty often.
I'm not really planning on doing more of these daily food recipes, this is mainly thanks to a friend of mine who really wanted to know how I do my garlic knots. However, if you do like these simpler recipes let me know. I have many like this one and if you are interested in them I can, of course, do like a weekly post about my favorite everyday recipes.
As always, thanks for reading
-FromAboveHeaven
