Courtesy of Bon Vivant
Makes 20 garlic knots
For the dough:
- 3¾ cups whole-wheat bread flour
- 1 envelope active dry yeast
- 2 teaspoons of garlic salt
- 1½ cups warm water
- 2 tablespoons (plus 2 teaspoons) olive oil, divided
For the garlic coating:
- 1 stick salted butter
- 6 cloves garlic, minced
- ½ cup dried parsley, minced
- ¼ cup Parmesan cheese, grated
In a bowl add the bread flour, yeast and garlic salt; gently whisk to combine. Add the warm water and 2 tablespoons of olive oil. Mix together until ball is formed. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.
Turn the dough out onto a lightly floured surface and divide it into 20 small equal sized balls. Roll into long “ropes” and then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes. The knots will rise a little more during this time.
Meanwhile, make the garlic coating. Melt the butter in a small pan over medium-low heat. Add the garlic and simmer for 1-2 minutes or until fragrant (be sure not to overcook it here). Add the parsley and garlic salt, and stir to combine. Taste to season (add more salt, if needed), then remove from heat.
Preheat oven to 400 F. Remove the plastic wrap and drizzle half the garlic coating over the knots. Bake in the preheated oven for 20-25 minutes or until golden brown and firm.
Cool for 5 minutes, then brush the freshly baked knots with the remaining garlic coating. Sprinkle with cheese and serve warm.