Surprise your friends and guests with some garlic knots as an appetizer at your next party! Pour some marinara in a side dish and you’re good to go!
Ready In: 35 mins
Prep: 15 mins
Cook: 20 mins
Yields: 12 Garlic Knots
- 2 Cself-rising flour, plus more for dusting
- 1 C Stonyfield Greek Plain Whole Milk yogurt
- 5 T unsalted butter
- 4 cloves garlic, minced
- 1/4 C parsley, minced
- 1 t salt
- 1/2 t pepper
garlic-butter coating ingredients
Combine flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as it’s mixed.)
Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary.
Slice the dough into 4 equal pieces and flatten them into rectangles
Line two large baking sheets with either parchment paper or silicone liner
Slice the rectangle-shaped dough into strips (1 x 5 inches)
Cut these strips in half in the middle. You should now have (1 x 2.5-inch) strips.
Form knots: Take one piece at a time, by the ends of the dough, and tie it into a knot. Go over, under, and pull it through.
Brush with olive oil and let sit to rise: Once all the knots are tied, brush with a little olive oil.
Preheat the oven to 400°.
Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.
Melt butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.
Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.