GARLIC KNOTS
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Provided by Kay Chun
Categories finger foods, appetizer
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
- Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
- Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
- Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
- In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.
NOT-KNOTS
Provided by Ree Drummond : Food Network
Time 3h20m
Yield 10 to 12 not-knots
Number Of Ingredients 12
Steps:
- Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
- Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
- Heat a deep pan of vegetable oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
- Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly. Serve on top of a salad or as a side dish.
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
- Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
GARLIC KNOTS
Provided by Food Network
Categories appetizer
Time 3h5m
Yield about 2 dozen
Number Of Ingredients 14
Steps:
- Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
- Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
- Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
- Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
- Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
FRIED DOUGH KNOTS WITH GARLIC OIL
Number Of Ingredients 8
Steps:
- 1. In a small saucepan, heat the oil and garlic over low heat until tiny bubbles appear around the garlic, about 2 minutes. Remove from heat and let stand at room temperature while preparing the dough knots. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast. 3. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture and enough cold water to form a ball of dough on top of the blade (there may be smaller particles of dough in the bowl as well as the large ball). If the dough is too wet or too dry, it will not form a ball. Feel the dough, and if it is sticky and wet, add additional flour, 2 tablespoons at a time, processing after each addition, until the dough forms a ball. If it seems too dry, follow the same procedure, adding additional water, 1 tablespoon at a time. Process the ball of dough for 45 seconds. To make the dough by hand, put the flour and salt in a large bowl. Stir in the yeast mixture and stir in enough water to form a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. 4. Lightly grease a medium bowl with shortening. Gather the dough into a ball and place in the bowl, turning the dough to coat it with the shortening. Cover the bowl with plastic wrap and let the dough rise in a warm place until almost doubled, or until a finger, inserted 1/2 inch into the dough, leaves an impression, about 1 1/2 hours. Divide the dough into 16 portions and roll into balls. Cover the balls loosely with plastic wrap. 5. Place 1 portion of dough on an unfloured work surface. Roll the dough underneath your hands on the work surface, moving your hands apart in a horizontal movement as you roll, until the dough is rolled and stretched into an 8-inch rope. Pulling and twisting the dough as needed, tie into an overhand knot. Set aside on a floured surface and cover loosely with plastic wrap. Repeat with the remaining dough. 6. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the dough knots, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Keep the knots warm in the oven while frying the rest. Just before serving, brush the dough knots generously with the garlic oil. (The dough knots can be prepared up to 4 hours ahead and stored at room temperature, but they are best served warm.)
Nutrition Facts : Nutritional Facts Serves
TWO-INGREDIENT DOUGH GARLIC KNOTS
These garlic knots begin with the "internet famous" 2-ingredient dough. Add a few more ingredients and you'll have incredible garlic knots to serve with an Italian meal.
Provided by thedailygourmet
Categories Garlic Bread
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
- Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
- Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
- Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
- Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 11.9 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 14.8 g, Sodium 381.5 mg
JIMMBO'S GARLIC KNOTS
These knots are such a hit. Your guests will keep asking for more of Jimmbo's Garlic Knots!
Provided by Jimmbo
Categories Appetizers and Snacks Garlic Bread Recipes
Time 22m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
- Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.4 g, Cholesterol 0.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 191.3 mg, Sugar 0.7 g
More about "fried dough knots with garlic oil recipes"
ITALIAN GARLIC KNOTS | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
21 RECIPE FOR GARLIC KNOTS USING PIZZA DOUGH - SELECTED RECIPES
From selectedrecipe.com
EASY GARLIC KNOTS (PIZZA DOUGH) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
GARLIC KNOTS RECIPE | FOODAL
From foodal.com
FRIED BREADSTICKS: 10 MINUTE RECIPE • DEEPFRIEDHONEY
From deepfriedhoney.com
GARLIC KNOTS RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
HOW TO MAKE GARLIC KNOTS {THE EASY WAY!} | LIL' LUNA
From lilluna.com
AIR FRYER GARLIC KNOTS (5-MINUTE RECIPE) - PRINCESS PINKY GIRL
From princesspinkygirl.com
FRIED DOUGH KNOTS WITH GARLIC OIL - DVO.COM
From dvo.com
HOW TO MAKE GARLIC KNOTS (STEP-BY-STEP, WITH PHOTOS) | KITCHN
From thekitchn.com
EASY PULL-APART PEPPERONI GARLIC KNOTS RECIPE - SERIOUS EATS
From seriouseats.com
FRIED DOUGH KNOTS WITH GARLIC OIL RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love