DIRECTIONS FOR GARLIC KNOTS

STEP 1: PROOF YEAST

• In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

• Into the bowl of stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.
• To the flour, add olive oil and yeast mixture. Using dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).

  Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on a lightly floured work surface. Add knead the dough until it is soft, pliable, springs back when pressed and is not sticky, around 8-10 minutes.
• OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice and soft.

STEP 3: FIRST PROOFING USING INSTANT POT

• Place the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.

  Note: I used a glass lid that fits, to cover the inner pot.
• After 30 minutes, dough will have risen and double in volume.

STEP 4: SHAPE THE GARLIC KNOTS

• Lightly grease a ( 9 * 12 ) inch baking sheet.
• Transfer the dough onto work surface and deflate it. Using your hands, roll the dough into 16 inch by 6 inch rectangle. You don’t need to be precise here, all you need is a 16 inch wide rectangle.
• Using a pizza cutter or bench cutter, divide the dough into 16 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.
• Take a piece of dough, roll it into a 10 inch rope. Take the loose ends of the rope and form into a knot (Please refer to the recipe video). Tuck the loose ends of the knot underneath.
• Place the knot, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the knots.
• Cover the knots with a damp kitchen towel and place it in a warm place for second proofing, around 45-60 minutes. Knots will slightly puff up during the second proofing, resulting in more softer knots.

STEP 5: BAKE GARLIC KNOTS

• Towards the end of the second rise, pre-heat the oven to 425 F.
• In a small bowl, combine melted butter, minced garlic or garlic powder, Italian seasoning and salt to taste. Using a pastry brush, generously apply the prepared garlic-herb butter on the knots.
• Place the baking sheet on a middle rack and bake for 12-15 minutes, or until lightly browned.
• Remove the knots from the oven, brush them with some garlic-herb butter. Sprinkle some grated parmesan (optional) and some fresh parsley.
• Enjoy these homemade garlic knots warm with some marinara sauce or ketchup!!
• This recipe yields 12 large or 16 medium size garlic knots.