I have finally mastered making delicious garlic knots that are crisp on the outside, and soft and chewy on the inside. For these decadent knots I used a favorite pizza dough recipe, and instead of chopping up fresh garlic as many garlic knot recipes do, I decided to roast an entire garlic bulb and make a thick paste that thoroughly infused the knots with flavor.
For the dough:
Ingredients: 1 packet active dry yeast, 3 1/2 cups all purpose flour (plus more for dusting), 1 tablespoon honey, 1 tablespoon olive oil (plus more to grease a large bowl), 1 1/2 cups warm water, 2 teaspoons salt.
Instructions: Add yeast and warm water to a small bowl, gently stir and let sit for five minutes, then add honey and stir. Add the flour, salt, and oil to a large bowl. Slowly add the water to the flour bowl and mix thoroughly with your hands. You should be able to make a slightly sticky large dough ball. Turn the dough out onto a floured surface and knead for about three minutes. Place dough on a well oiled bowl and cover with a tea towel; let sit for 1 1/2 hours, until the dough doubles in size. Remove dough from bowl and cut into three equal sized pieces. Gently roll the pieces out into balls, cover and let sit for an additional 15 minutes. Roll each dough ball out to flat long shapes, then cut into strips with a knife.
For the garlic paste:
Ingredients: 1 whole garlic bulb, 1/3 cup extra virgin olive oil, 1 teaspoon salt, 1 teaspoon dry parsley.
Instructions: chop off top of the garlic bulb and roast in 350F pre-heated oven for 30 minutes (the cloves will gently start to pop out when ready). Let cool and squeeze out garlic cloves. Mash with a fork in a small bowl, add olive oil, salt, and parsley.
Brush the garlic paste on each strip to cover one side entirely.
Tie each strip into a knot, and place on a lightly floured cookie sheet. Brush remaining olive oil onto tops of knots and bake at 350F for 20 minutes, until golden brown. Make sure to eat them when they’re fresh!