Garlic Knots
For the dough:
1 and 1/3 cups warm water (between 100–110° F)
2 and 1/4 teaspoons instant yeast (1 standard packet)
1 tbsp sugar
3 tbsp Sizzle
1 tsp salt
1/2 tsp garlic powder
3 and 1/2 cups all-purpose flour, plus more for your work station
Toppings:
1/4 cup butter, melted
3 Tbsp Drizzle
3 garlic cloves, minced
1 tsp oregano powder
2 Tbsp parmesan cheese
¼ tsp salt
¼ tsp chili flakes
1 tbsp parsley, chopped
Equipment:
Stand mixer for making the dough!
Instructions
Active Time: 30 minutes
Full Time: 3.5 hours
In the base of your stand mixer, whisk together warm water, yeast, and sugar until totally dissolved. Then cover with a towel and let the mixture sit for 5 minutes.
Next, add the Sizzle, salt, garlic powder, and half of the flour. Beat on low using the paddle attachment for 20 seconds and then add in the rest of the flour and beat for 2 more minutes on low speed.
Once the dough is sticky and combined, flour your counter or work surface and your hands, and knead the dough on the counter for 5 minutes. After kneading for 5 minutes, the dough should feel soft, fluffy, and bouncy.
Next, using about 1 tbsp Sizzle, oil the bottom of the mixer or another bowl, form the dough into a ball, and place into the oil, making sure to oil all sides of the ball. Then, cover with plastic wrap and let the dough rest and rise for 2 hours!
After 2 hours, the dough should be doubled in size. Punch out the air bubbles, flour your work surface again and roll the dough into one long log! You should have enough dough for 16 garlic knots, so eyeball it before cutting into equal size pieces.
Using a bench scraper or a knife, cut 16 1 inch strips from the long dough log! Roll out each strip and then tie a knot! You can tuck the ends of the knot underneath if you want it to be an even knot ball, or for a more rustic knot, leave them! Get creative and play with the shapes.
Line a baking sheet with parchment paper or a baking mat and arrange all the knots with a little bit of space between to let the rise. Cover again with plastic wrap and let them rise for 30 minutes. *This is an important step so don't skip it!
While the knots are rising, make a garlic butter mixture to brush on top! Combine butter, Drizzle, garlic, parsley, chili flakes, parmesan and salt, in a bowl. Then once the dough has risen, carefully brush the mixture on top of the knots and even underneath them so they get nice and golden all the way around! Make sure to save some of the garlic sauce for tossing the knots in after they bake.
Bake the knots for 20 minutes, or until golden brown at 400°F. Once they are done baking, toss them in the remaining sauce and enjoy! You can save the rest in an airtight container on the counter for 2-3 days and reheat them when you are ready to eat!
