Super Fluffy Jumbo Garlic Knots
Summer seems to be the most unlikely time to love baking bread, but it’s my favorite! The dough always rises so beautifully and I get the fluffiest bread, all because the house is warmer than other times of year.
A solution to this would be to get one of those fancy bread proofing drawers for my kitchen (and shell out over $1000 for one), but I consider those to be a major luxury that I probably won’t be getting until many years from now. Do you have one? If so, do you love it?
In the meantime, I’ll keep enjoying the extra fluffy summer bread. Homemade bread is so worth it!
I’ve posted garlic knots before, however those garlic knots were made with a fresh garlic parsley butter, whereas these are a bit more pizzeria-style. The one I make totally depends on my mood!
Start by combining yeast, warm water, and sugar in a bowl of a stand mixer and letting it sit for 10 minutes until foamy:
Add flour, salt, and olive oil, and mix it up for a few seconds with the dough hook, to get it roughly combined:
Knead the dough for 10 minutes on medium low speed until it forms a smooth ball:
Cover the bowl and let the dough rise for about an hour, until the dough doubles in size:
Cut the dough up into 16 pieces, roll each piece into a long rope, and tie each piece into a knot:
Divide the garlic knots between two silicone mat lined baking sheets, and let them rise for an hour until they puff up in size:
Brush the knots with a garlic butter mixture:
And into the oven they go!
When they come out, they should be slightly golden on top and very fluffy:
Super Fluffy Garlic Knots
- 1 cup warm water (115 degrees F)
- 1 packet quick rise yeast (2.25 tsp)
- 1 tsp sugar
- 12.5 oz bread flour (2.5 cups)
- 1 tbsp olive oil
- 3/4 tsp salt
- 4 tbsp butter
- 2 tsp garlic powder
- In the bowl of a stand mixer, combine the water, yeast, and sugar in a bowl. Let the mixture stand for 10 minutes, until it gets foamy (this means the yeast is active and ready to go). Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic. Shape the dough into a ball, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes in a warm kitchen.
- Lightly flour a board, shape the dough into a ball or rectangle, and divide the dough into 16 pieces. Roll each piece of dough into a long rope about 5-6 inches long, then tie it into a knot. If the dough is hard to tie, roll the cut part in a little bit of flour to make it easier.
- Once you have tied up all the dough, split the 16 knots between two baking sheets lined with parchment paper or a silicone mat. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.
- Preheat the oven to 425 degrees F, and prep the garlic butter by microwaving the butter until melted, and stirring in the garlic powder. Brush the knots with the garlic butter.
- Bake the garlic knots one sheet pan at a time for 8-10 minutes in the lower third of the oven, until lightly golden on top. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open. Enjoy!
Adapted from my Parsley Butter Brushed Garlic Knots recipe