Garlic Knots

These were great with the soup we made. Garlic Knots are the compliments to most meals.

Sometimes I feel fancy and try to make good looking garlic bread. I really like how these turned out. They were pretty simple to make but give a cool and fancy look. Give these a try!

Garlic Knots

ingredients

600 grams warm water
18 grams dry active yeast
250 grams sourdough starter discard
1020 grams bread flour
55 grams white sugar
12 grams of salt
60 grams olive oil
1 stick of butter, softened
1 tablespoon minced garlic
2 tablespoons grated parmesan

Garlic Knots

Directions

In a bowl of your stand mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes to proof.
Add the sourdough starter and stir until incorporated.
Add in the remaining ingredients and then on a low setting, using the dough hook of the mixer knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl.
Pull out of the bowl and grease the bowl and then let sit for 45 minutes to an hour or until the dough has doubled in size.
In a bowl mix together butter, garlic and parmesan until mixed well.
Roll out in a 1/4 inch thickness, into a large square. Spread the butter all over the dough leaving a 1/2 inch on the edges without.
Then you are going to fold the dough into 3rds. Fold 1/3 over the middle and then the other 3rd over the top of that. Then pinch the edges together and using a rolling pin roll it to even it out.
Next, your going to cut into 2 inch strips, then cut two times to create 3 strands of dough, leaving about 1/4 inch at the top where it’s not cut all the way through. Then you’re going to braid the dough and tuck or fold the ends together. Put the braided dough in a greased muffin pan.
Once I completed all the rolls, I covered them with plastic and left them in the fridge overnight. You can also just let them raise for another hour and bake them. I like the flavor of the dough after it’s been in the fridge overnight.
When you are ready to bake, preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until golden brown on top. I brushed with more butter to help them brown.
Once the rolls are done, allow them to cool for 20 to 30 minutes.