DIRECTIONS FOR GARLIC KNOTS RECIPE

STEP 1: PROOF YEAST FOR GARLIC KNOTS RECIPE

• 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 FOR THE GARLIC KNOTS RECIPE 

• Into the bowl of a stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.
• To the flour, add olive oil and yeast mixture. Using a 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 to 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 teaspoons 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 the 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, the dough will have risen and doubled in volume.

STEP 3: FIRST PROOFING USING THE TRADITIONAL METHOD

• Place the dough in the greased bowl, and turn it once to grease the top. Cover the bowl and place it in a warm place to rise. 

  After 60 minutes, the dough will have risen and doubled in volume.

STEP 4: SHAPE THE GARLIC KNOTS

• Lightly grease a ( 9 * 12 ) inch baking sheet.
• Transfer the dough onto a work surface and deflate it. Using your hands, roll the dough into 16 inches 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, and 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 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 to 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, and 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.