Hey! Happy Saturday. I wanted to hop on here to pass along my new favorite garlic knots recipe. They're based off the pumpkin garlic knots we love so much, but Stephen found a great way to make 'em even cheaper!
Then I found a way to make 'em even tastier . . .
RING-O-FIRE GARLIC KNOTS
What you'll need . . .
1 cup warm water
2-1/4 teaspoons dry active yeast
2 tablespoons maple syrup
1 tablespoon olive oil
1/4 cup carrot puree (instructions below)
1 teaspoon salt
3 cups (plus up to 1/2 cup) bread flour
Method . . .
Pour warm water into a small dish and add yeast. Mix with a fork and let sit until frothy. About five minutes.
In the meantime, drain and rinse canned carrots (the no-salt added kind is best) and mash them with a fork until they have an applesauce consistency. Alternatively, you can steam carrots and puree. Anything to get 1/4 cup.
In the small dish with your yeast mixture, pour in the carrot puree, maple syrup, and olive oil. Mix well.
In a large bowl, whisk together your bread flour (you may also use half bread flour, half whole wheat flour) and salt. Then use your fist to create an impression in the middle to pour your wet ingredients into.
Mix in the wet ingredients with a spatula . . . and then give up and just knead with your hands. You may need to add extra flour. Do so 1/4 cup at a time. Knead for 5 minutes until you form a nice, elastic ball.
Then wipe out that large bowl and lightly coat with olive oil. place the dough inside and cover it with plastic wrap or a damp paper towel. Let rise for at least two hours.
Dough should double in size. Preheat your oven to 425 degrees F -- preferably with a pizza stone inside. If not, a regular pan should do just fine.
Punch the dough down and divide in half. You may freeze one half for up to a month (likely more, but I haven't tried it) or use it later in the week. Take the other half and divide into knots (you can make like 8 really big knots or 16 really small knots -- or anything in-between). More detailed instructions can be found here .
Bake for between 10 and 15 minutes -- depending on size -- until golden brown.
In that same large bowl (again, wiped out), pour in 1/3 cup oil -- we like avocado oil for this recipe -- with 3 to 5 cloves of minced garlic . . . as well as some salt, pepper, Parmesan cheese (to taste), 1/4 teaspoon (more if you're daring) cayenne pepper, and 1/2 to 1 teaspoon smoked paprika.
We enjoyed the knots so much, I made four batches of dough ahead of time last Sunday so we'd have a lot over the next month. Problem is, we ate most of them for dinners this week!