Garlic knots are incredibly easy to make. Don’t be afraid of yeasted dough — it’s actually very versatile. I’ve used this recipe to make pizza and focaccia as well. If you’re looking for something sweet, you can make a cinnamon and sugar mixture to roll the dough in before knotting it, too. These are best eaten the day you make them, but are just as delicious warmed up the day after.
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This recipe requires 2 hours of rest time.
In the bowl of an electric mixer fitted with a dough hook, combine all dough ingredients on low speed. Once the dough starts to come together, turn the mixer up to medium to knead for 3 minutes.
Turn the dough out onto a lightly floured or lightly oiled surface and knead by hand for an additional 3-5 minutes, until the dough is tight and smooth.
Lightly oil a large bowl and place the dough into the bowl. Cover the bowl with a kitchen towel and place it in a warm spot to rise for 1 hour or until it has doubled in size.
Combine all the spice ingredients together in a bowl. Transfer the spice mix onto a large plate for easy rolling.
After the dough has doubled in sized, turn it out of the bowl onto a lightly floured or oiled surface. Roll out the dough to a 6-inch by 12-inch rectangle with a rolling pin. Don’t over work the dough!
Cut the rectangle into twelve 1-inch strips with a knife or pizza roller. Using lightly floured hands, roll each strip in the everything spice mix and knot the dough.
Place the knots on a lightly greased baking sheet, cover with a kitchen towel and place them in a warm spot to rise for 1 hour.
Pre-heat the oven to 400°F and bake the knots for 12-15 minutes, rotating the baking sheet halfway through for even baking.
Combine the olive oil, butter and minced garlic in a small pan. Heat over medium-low until the butter has melted and the garlic is fragrant, about 1-2 minutes.
When the knots come out of the oven, brush each generously with the garlic butter, making sure to get the minced garlic onto the knots.