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Garlic Knots

4

35 min

Garlic Knots

Garlic Knots Photo 1

Time

35 min

Serving

8 persons

Calories

158

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Homemade garlic knots just as good as those you'll get in restaurants. The base for the knots is a simple dough made with Greek yogurt.

Ingredients

  • ¾ cups self-rising flour: 1 piece (plus more for kneading)
  • garlic powder: 0.75 tsp
  • salt: 0.5 tsp
  • italian seasoning: 0.25 tsp
  • plain whole-milk Greek-style yogurt: 1 cup
  • unsalted butter: 1 Tbsp (melted)
  • olive oil: 1 Tbsp
  • parsley: 0.5 tsp (dried)
  • flaky sea salt: (for garnish)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
    Garlic Knots Photo 2
  2. Stir together flour and 1/4 teaspoon each garlic powder, salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.
    Garlic Knots Photo 3
  3. Shape dough into a ball; press down gently to form a disk. Divide dough into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long. Tie into knots. Arrange knots about 2 inches apart on the prepared baking sheet.
    Garlic Knots Photo 4
  4. Bake until knots are lightly browned, about 15 minutes.
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  5. Meanwhile, whisk together melted butter, oil, parsley, and remaining 1/2 tsp. garlic powder and 1/4 tsp. salt in a small bowl. Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.
    Garlic Knots Photo 6

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