Light in texture but not flavor, our garlic knots almost float above your head like pillowy soft clouds of garlic goodness. The yeasted dough produces a soft and supple crumb that won’t take all day to prepare. The shaping is simple and provides plenty of nooks for the flavor to seep into. Fresh garlic, simmered in butter and brushed over the knots, infuses them with just the right amount of garlicky deliciousness. Perfect by themselves, and even more perfect dipped in marinara sauce.
This recipe incorporates a tangzhong into the dough, which involves cooking a mixture of milk and flour until it thickens into a mashed potato-like consistency. Using this method helps the dough hold onto moisture and helps produce a soft, tender crumb.
Garlic Knot Recipe
12 garlic knots baked in a 9x13” pan
Prep time: 2 hours 40 minutes; Bake time: 20 minutes; Total: 3 hours
For the Tangzhong:
|Just shy of ½ C
For the Dough:
|All (about 135g)
|Milk, lukewarm (about 90°F)
|About ¾ C
|1 ¾ tsp
|2 ¾ C
|1 ¼ tsp
|Butter, room temperature
For the Garlic Butter:
|3 medium (about 10 g)
*We highly recommend weighing ingredients as that will result in the most accurate measurements.
- Bench knife/bowl scrape
- Mixing bowls
- 9 x 13 inch (23 x 33cm) baking pan or sheet pan
- Pastry brush
Set the Proofer to 80°F (27°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.
Mix the tangzhong.
About 30 minutes before you are ready to mix the dough, make the tangzhong. Thoroughly whisk the milk and flour until no lumps remain. Place in a microwave-safe container and cook on high for about 1 minute and 40 seconds, stopping every 20 seconds to stir. After the first minute, the mixture will start to thicken up, and at the end of the cooking time, it will resemble soft mashed potatoes or a stiff pastry cream. Set the tangzhong aside to cool to room temperature.
While making the tangzhong in the microwave is easier, it can also be made on the stovetop. In a small saucepot, add the milk and flour. Whisk until the flour is completely dissolved and no clumps remain. Cook the mixture over medium-low heat, stirring constantly, until it has thickened (about 3 minutes total).
The tangzhong can be made up to a day in advance if desired.
Mix the dough.
Add the tangzhong and the milk to the bowl of a stand mixer fitted with the dough hook attachment. Stir the mixture to break up the tangzhong. Add the yeast, sugar, flour, and salt. Mix on low speed for 3 to 4 minutes until the dough comes together and begins to develop strength. Continue to mix, adding the butter 1 tablespoon at a time and waiting until it is fully incorporated to add the next. Once the butter is all added, continue to mix for 2 more minutes.
Place dough dough into a greased bowl and place into the Proofer. Allow the dough to rise for 1 ½ hours. When the dough is done, it will have doubled in size and feel light and airy to the touch.
Mix the garlic butter.
While the dough is in the Proofer, make the garlic butter. Place the butter and minced garlic into a small saucepan. On low heat, melt the butter. Once the butter is melted, leave it on low heat for about 2 minutes to cook the garlic very gently. This will help to remove the raw garlic bite. (The parsley will be added later.) Set the butter aside when done.
Remove the dough from the Proofer. Turn the dough out onto a floured counter and gently flatten it into a rectangle. Divide the dough into 12 equal portions (about 57g each). Take one piece of dough and flatten it into a rectangular shape with the heel of your hand. Start at a long edge and roll into a cylinder. Roll the cylinder out into a rope about 13 inches long. Place one end of the rope on the palm of your hand and use your thumb to hold it in place. Wrap the rope around the back of your fingers, bringing it around to form a loop. Then wrap it over and through the loop twice. Take the tail that was held in place with your thumb and bring it over and through the loop, tucking it underneath. Repeat with the remaining dough. Grease a 9x13” baking pan. Place the knots in the pan in four rows of three.
Proof the knots.
Check the water tray and add more water if necessary. The Proofer should still be set to 80°F (27°C). Place the pan into the Proofer and proof for 1 hour. When done, the knots should have puffed up and be touching each other and the edges of the pan.
While the knots are proofing, preheat the oven to 375°F (190°C).
Remove the pan from the Proofer. Brush with about a third of the garlic butter. (The remaining garlic butter, along with the parsley, will be brushed on after baking.) Place the pan on a middle rack in the oven and bake for 20 minutes until they are lightly golden brown.
As the knots are baking, add the chopped parsley to the garlic butter and remelt if it has solidified.
Brush with butter.
Remove the pan from the oven and, while still warm, brush the knots with the remaining garlic butter and sprinkle with flaky sea salt.