January 22, 2011

Parmesan-Thyme Garlic Knots

First of all, I would like to say big thank you for your thoughts, well wishes and prayers for my daughter. We are still awaiting a pediatric neurologist appointment. In the meantime, I have been giving her extra kisses and snuggles and she has been acting completely normal and back to her charming, happy, amazing self.

These garlic knots are to die for. They are slightly crunchy on the outside, soft on the inside and packed with amazing flavor.

Printable Recipe

  • 1/2 c warm water
  • 1 1/4 tsp active yeast
  • 2 tbsp oil
  • 1 1/2 c bread flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme

  • 1/4 c butter, melted
  • 1 tsp garlic salt
  • 1/4 tsp thyme
  • 1 tbsp grated Parmesan cheese

  • In a large bowl, combine the warm water and yeast. Stir in the oil. In a separate bowl, sift together the flour, sugar, salt, garlic powder and thyme. Combine the flour mixture with the yeast mixture. Knead dough until smooth, about 5 minutes.
  • Allow the dough to rise covered in a greased bowl in a dark, warm place until doubled, about an hour and a half.
  • Preheat oven to 400 degrees.
  • Punch down the dough and roll into a rectangle, approximately 18 x 12 inches.
  • Using a pizza cutter, cut 3/4-inch slices. Tie each slice into a knot and tie the ends into a second knot. For easier knotting, you can place the dough in the freezer for several minutes to stiffen it up some. (To bake later, you can freeze them in a single layer and bake them at 400 degrees for 20 to 25 minutes, or until golden brown.)
  • Bake on a parchment paper lined baking sheet for 10 to 15 minutes, or until golden brown.
  • Meanwhile, combine the topping ingredients in a bowl. Brush the topping over the garlic knots.
  • Serve with marinara sauce.
  • Enjoy!

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