Garlic knots are typically made using pizza dough. The dough is cut into pieces, rolled and formed into knots. Then brushed with garlic butter. They’re good, but they can be hard and chewy since pizza dough itself has a lot of flour which makes it tougher than other bread doughs.
These garlic knots are made using the Tangzhong method which keeps them super soft. The Tangzhong method is a technique in which the bread flour and milk are cooked to form a roux before being added to the rest of the dough. This allows the dough to hold more liquid, making the finished product soft and tender.
Make the paste first and then set aside to cool. Make the yeast mixture and let set for 10 minutes to activate. By the end of those 10 minutes, the paste will be cool enough to add.
Measuring these ingredients by weight instead of by cups will help ensure that the dough comes out perfectly every time.
When adding the bread flour, start by adding just 300g and letting the dough hook work for about 8 minutes. Now, start adding flour one tablespoon at a time until the dough starts to pull away from the bowl. At that point, stop adding flour. Add the butter and mix until combined.
The dough will be very soft and you’ll need to flour the counter so it doesn’t stick. With your hands, shape the dough into a ball and put it in the greased bowl.
Really, the only way to infuse flavor into the garlic knots, is by adding it after the dough has fully proofed (the final rise is complete). So if you like your knots salty, or really garlicy, now is the time to do it. I add the butter/garlic mixture before they go in the oven and then again after they come out of the oven. You can taste one when it comes out of the oven and adjust your butter/garlic mixture based on your preference.
The Softest Garlic KnotsCourse: Baking, SidesCuisine: AmericanDifficulty: Medium
Recipe adapted from Cloudy Kitchen.
Bread Flour 25g
Whole Milk 120g
Whole Milk 200g
Active Dry Yeast 2 tsp
(1 Tbsp + 1 tsp)
All of the Tangzhong
Milk Powder 30g
Salt 2 tsp
Bread Flour, up to 360g
(up to 2 2/3)
Room Temperature Butter 43g
- Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, mix the flour and milk, stirring constantly until it becomes a paste. This is your Tangzhong.
- Set aside to cool.
- For the dough, warm the milk in the microwave until it reaches 105-110°F
- In the bowl of a stand mixer, add the yeast, warm milk and sugar. Stir slightly, then set aside for 10 minutes.
- Add the Tangzhong to the yeast mixture, along with the milk powder, egg and salt. Begin mixing with the dough hook.
- Add 300g of flour and let the dough mix on medium speed for 8 minutes. Begin adding 1 Tbsp of flour at a time until the dough begins to pull away from the side of the bowl. It’s okay if you don’t use all of the flour. The dough should still be pretty loose and sticky.
- Add the butter and mix until combined.
- Turn the dough out onto a lightly floured surface. Using your hands, round it into a ball.
- Place the dough ball into a greased bowl. Cover with a dry towel and set aside for 60-90 minutes (depending on the warmth of your kitchen), until it has doubled in size.
- Take the dough out of the bowl and use a bench scraper to cut in half. Roll those pieces into logs, then cut each of those halves in half. Now, cut each of those into thirds. You will end up with 12 pieces of dough.
- Take one piece and roll out into a log (like you’re making breadsticks). Now, fold the log into a U shape, then criss-cross the ends, and tuck the end on top under and through the hole.
- Lay the knot on the baking sheet and repeat until all knots have been formed.
- Cover with plastic wrap for 30-45 minutes, or until the knots have doubled in size.
- Preheat the oven to 360°.
- Prepare the garlic butter (recipe below) and brush the proofed knots generously with the butter.
- Bake for 20-25 min or until the knots are golden brown.
- As soon as they come out of the oven, brush again with garlic butter.
- Cool and serve.
- My knots come out perfectly after 22 minutes, but every oven is different. Start checking on them at 20 minutes and pull from the oven when they are golden brown.
- These are delicious served with marinara sauce!
- You can also sprinkle grated parmesan after the final garlic butter brushing.
garlic butter Directions
- In a microwave safe bowl, melt 113g (1 stick) butter, 2 tsp garlic powder, 1 1/2 tsp salt and 2 tsp dried oregano.
- Taste and adjust salt and garlic based on your preference.