Everything Soft Garlic Knots Recipe
This Everything Soft Garlic Knots Recipe makes a delicately soft and slightly chewy bread. Each knot is topped with the salty delicious everything spice mixed with a toasted garlic butter melted on top. Each bite is pure bliss.
Servings: 16 Pieces
Calories: 167kcal
Ingredients
- 3 cups All Purpose Flour
- 2 tablespoons Sugar divided
- 2¼ tablespoons Active Dry Yeast
- 1 cup Luke Warm Water 100ºF - 115ºF
- 3 tablespoons Canola Oil
- 1¼ teaspoon Salt
Topping
- 8 tablespoons Butter
- 4 Garlic Cloves minced
- 2 tablespoons Everything Seasoning
Instructions
Proof the Yeast
- To proof the yeast place 1 cup of lukewarm water (110ºF - 115ºF) in a small bowl and stir in the active dry yeast, and 1 tablespoon of sugar. Let sit for 7 to 10 minutes or until the top is foamy.
Knead Dough (Using a stand mixer or by hand)
- Using a bread machine or the hook attachment on a stand mixer mix the flour, remaining 1 tablespoon of sugar, and salt together. Setting the mixer to a low speed add the yeast mixture and oil. Once the dough begins to form, after about 2 to 3 minutes increase the speed to medium and continue to mix for about 5 minutes, until the dough begins to pull away from the sides of the bowl.(If using your hands to knead the dough combine the same ingredients in a large bowl and stir together using a wooden spoon. Turn the dough out onto a lightly floured surface and begin to knead using your hands and folding over the dough as your knead it).
- Spray a large bowl with oil and place the dough into the bowl. Loosely cover with plastic wrap and either place in a slightly humid area to rise for 1 to 2 hours or place the bowl in the oven set to 100ºF (if your oven has a proof setting you can also use it). Once the dough has doubled in size it is ready.
- Once the dough has doubled in size gently punch it down to release the air.
Shape the Knots
- Either roll the dough out into a 16-inch long log and slice into 16 equal pieces or use a food scale to measure out dough weighing approximately 45 grams. Coat a large baking sheet with cooking spray.
- Roll each piece of dough out to an 8-inch long rope before shaping it into a knot.
- Cross one end over the other and tie in a knot. Gently tuck the ends under the roll and place on the prepared baking sheet.
- Preheat the oven to 375ºF and let the rolls sit for 20 to 30 minutes to rise again before baking.
Topping
- Melt the 1/2 the butter in a small saucepan and brush on top of the knots before placing them in the oven.
- Bake the knots for 15 minutes and remove from the oven to finish garnishing them.
- While the knots are baking place the remaining butter and minced garlic into the small saucepan and cook until the garlic becomes fragrant, about 2 to 3 minutes Brush on top of the knots, and sprinkle each one with everything seasoning. Place back in the oven for 3 to 5 minutes to brown the tops.
Notes
The garlic knots are best served fresh and right after they come out of the oven.
Nutrition
Serving: 1roll | Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 332mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg