The theme for this month’s bread is Garlic as given by Karen of Karen's Kitchen stories. As the National Garlic Day falls on April 19 . I immediately decided to make this garlic knots as these were in my wishlist.
Garlic Knots are a type of garlic bread found primarily in Pizzerias around Newyork City and the surrounding regions. They were developed in 1973 by Amir Zamani , in ozone Park Queens , as a way to make use of pizza dough scrap.
The dough is rolled and then pulled into small , tight overhand knots , and pre-baked in a pizza oven ( authentically , at temperature of 700*F or higher ) . The knots are then dipped in or brushed with a mix of oil , parmesan cheese and crushed garlic . variations can include finely chopped parsley , dried oregano or black pepper . Before serving , garlic knots are baked a second time and may be accompanied with marinara sauce.
These are the least expensive items in pizzeria , about 3 nos for a USD.
We can use store bought pizza dough to make these knots. I make use of all of my pizza dough , so there is no scrap dough left . I made the dough to make these flavourful cuties…….
For dough :
2 cup all purpose flour
1 cup warm water ( 105 * - 115* F )
2+ ½ tsp Instant yeast
1 tbs butter
1 tsp salt
1 tsp sugar
Garlic –Butter Coating :
5 tbs unsalted butter
6 cloves garlic ( minced )
4 tbs chopped cilantro / Parsley
For making dough :
In a large bowl , add the flour , yeast , salt , sugar and combine well.
Add in the warm water to the flour mixture and mix well with a wooden spatula . Knead well for 10 minutes to form a soft and smooth dough.
Shape the dough into ball and coat with oil. Place the dough in a bowl and wrap with the cling form .
Let it double in size . It takes around 1- 2 hour.
When the dough is doubled , take out the dough and divide into equal parts.
Divide the half part of the dough again into two half and flatten one half with the rolling pin into rectangle of about 5 inches long ½ inch thick .
Slice the dough into strips of about 1 inch wide and 5 inch in length.
Take a piece at a time , roll each strip on the kitchen counter by dusting flour.
Twist the strip and bring it around and pull the one end through it - Knot is made . Arrange the prepared knots on the baking tray with the space for doubling.
Brush each knot with the melted butter and let it double for 90 minutes. Bake on the preheated oven for 15 minutes @ 200*C or until nicely brown in colour. Let the bread to cool down for five minutes.
Garlic Butter :
Melt the butter in a sauce pan , add in the minced garlic and fry for 2 minutes on medium flame.
Add in the salt and cilantro to the butter mixture , take off flame. Apply this garlic butter on each bread knots with the pastry brush and serve immediately.
We liked it at room temperature too . Buttery Garlic Knots are ready to be served.
They usually add parsley , I used coriander leaves.
Usually these garlic knots are served along with marinara sauce.
Serve by sprinkling red pepper powder.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.