PREP TIME: 2HOURS HOURSCOOK TIME: 20MINUTES MINUTESTOTAL TIME: 2HOURS HOURS 20MINUTES MINUTES SERVINGS: 16 KNOTS CALORIES: 1KCAL AUTHOR: MAUREEN ABOOD
Homemade garlic knots are simple to shape and bake, and taste so good with garlicky za’atar on top. My easy recipe with just a few simple ingredients makes very soft rolls that pull apart just the way we want them to.
FOR THE DOUGH:
1 cup warm water (between 100–105°F)
2 1/4 teaspoons rapid rise yeast (1 packet)
tablespoon granulated sugar
3 1/4 cups all-purpose flour, plus more for kneading
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 cup plain whole milk yogurt, Greek yogurt, or labneh
FOR THE GARLIC ZA’ATAR TOPPING:
3 tablespoons extra virgin olive oil
3 cloves garlic, grated or minced
3 tablespoons za’atar
1 teaspoon kosher salt
2 tablespoons parsley or chives, chopped (optional, for finishing)
1. In a small bowl, proof and activate the yeast by mixing it with ¼ cup of the warm water and the sugar. The yeast is ready when it becomes creamy and a little bubbly, about 10 minutes.
2. In a large bowl or in the bowl of a stand mixer fitted with the dough hook or paddle attachment, combine the flour, salt garlic powder. Add the yeast mixture, yogurt, and the rest of the water, mixing with a wooden spoon if making by hand, or on low speed until the dough comes together. Turn the dough out on a lightly floured surface. Knead until a smooth ball forms, adding more flour as needed to knead the dough.
3. Coat a clean bowl with a thin layer of oil. Add the dough and turn the ball to coat it completely with oil. Cover the bowl with plastic wrap (not directly on the dough) and lay a kitchen towel over that. Place in a warm spot to rise until doubled in size, about 1 hour.
4. Make the garlic za’atar topping while the dough rises. In a small bowl, combine the olive oil, garlic, za’atar, and salt. Set aside.
5. Prepare two baking sheets by lining them with parchment or silicone mats. When the dough is double in size, press the dough down with your hands and transfer it from the bowl to a lightly floured work surface to shape dough. Stretch the dough into a log about 16 inches long (it will be about 5 inches wide). Use a sharp knife or pizza cutter to mark 16 1-inch strips, then cut the strips into equal pieces.
6. To shape a simple knot, roll one piece of dough into an 8 inch long rope. Tie a knot in the middle of the rope, then tuck the ends under the knot to form a knotted ball. Carefully transfer the knot to the prepared baking sheet. Repeat this, making knots with the rest of the strips. Place 8 knots per sheet pan, set 2-3 inches apart.
7. Cover the knots on the prepared baking sheet lightly with plastic wrap or a towel. Let them rise again for about 30 minutes.
8. Heat the oven to 400°F. Brush the tops of the knots with the za’atar oil. Some of the oil will run off, which is fine. Bake for about 20 minutes, or until they are golden brown on top. Remove from the oven, cool for 5 minutes, and serve warm or at room temperature.
9. Store leftover knots covered for up to2 days at room temperature or in the refrigerator for about 1 week. Freeze the baked knots in an airtight container or freezer bag for up to 3 months. To reheat, thaw and then reheat in a low oven or a few seconds in the microwave.