Garlic Knots

Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973, in Ozone Park Queens, as a way of making use of pizza dough scraps.

I made this for our trek to Tunga for breakfast, we had these with cream cheese. They were so delicious and filling. Have it with a cup tea and you had a sumptuous breakfast.

Ingredients
Dough:

3/4 - 1 Cup Warm Water
2 teaspoons Dry Instant yeast
2 Cups  All-purpose
1 Tablespoon Oil
1 Teaspoon Salt
1 Teaspoon Sugar

Garlic-Butter Coating:

5 Tablespoons Butter - I used salted butter
4 cloves Garlic -  minced

Method

In a large bowl, whisk together the flour, salt, yeast and sugar. Make a well in the center of the flour and pour in the oil.  Mix this together by adding water to form a soft dough and knead for 5-10 minutes.  Shape the dough into a ball and lightly coat with oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise.Grease a  a  baking tray and keep aside.

When the dough has doubled in size, cut it in half.  Take one half of the dough and cut it in half. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.

Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot.

The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.

Set each knot down on the baking tray and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

Once all the knots are tied, brush them with a little oil. Sprinkle garlic powder over them. Loosely cover them with plastic wrap and let them rise again until doubled in size. 

 Toward the end of this rising period, preheat the oven to 200 degrees. Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. (Add 1/2 teaspoon salt if you are using unsalted butter and stir to combine). Turn off the heat, keep aside.

When the knots are done, take out of the oven and brush with the garlic-butter mixture and serve.

Crusty on the outside, light as air within. Fluffy soft, delicious garlic knots grab one and have it.

Labels :  Breads, Blogging Marathon 

Please excuse the pics because they are taken at 12 midnight and the lightning is not good in the kitchen.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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