Delicious Garlic Knot Recipe- Its Totally Worth The Garlic Breath Afterward!

CREATIVE CHEF CHALLENGE!!!!!

Okay, so I don't know about you but I loveeeee garlic knots! The only problem is that I rarely come across quality Garlic Knots from a store or restaurant anymore! They are always semi hard and dried out; the quality is poor and it is obvious that these garlic knots aren't freshly baked. But I wasn't about to give up the amazing garlic breath aroma after eating a delicious garlic knot, which is why I found a recipe on stumble upon to start baking my own!

Garlic Knots are simple to make, AMAZING when they are home made, and a great challenge for all those rookie chefs out there like me!

The recipe I stumble upon is based on the pizza dough recipe from The Bread Bible, by Rose Levy Beranbaum..... which means this dough is AMAZING!

Garlic Knots
~12-13 knots

* 3/4 cup +1 tablespoon all-purpose flour
* 1/2 teaspoon sugar
* 1/2 teaspoon instant yeast
* 1/2 teaspoon table salt
* 1/3 cup water at room temperature (70 to 90 degrees)
* 5 1/2 teaspoon olive oil, divided
* 4 large cloves garlic, minced
* 1/4 teaspoon kosher salt
* 1 packed tablespoons chopped fresh parsley

Instructions -

1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.

2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.

3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.

4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.

5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).

6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.

7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.

Now, excuse me, I have to go buy some mints.