Monday, February 21, 2011

Garlic Knots

After baking my first Crescent rolls with yeast, I was super excited and wanted to try out something else. And the next one was Garlic knots that I had seen on Suma’s blog - another inspiration for baking, who lives in the same city as me - making me reassured that we can bake with ingredients in Bangalore too!So just after a couple of days after the first attempt, I made these garlic knots. And I did all the kneading myself, unlike last time when Dee had helped me. I baked them when everyone else at home had gone out and it was almost ready when they came back. Dee loved it, especially it was with garlic.It was a little harder the next day than it should have been, because I ran short of flour, and reduced the quantity to 2/3rds of everything. I guess I’d have messed with some measurement. I suggest you to follow the exact measurement to get the perfect bread.Here’s the exact recipe...These go to Champa’s Bake-off.

Garlic Knots

Preparation time : 10 min
Baking time : 15 - 20 minutes
Makes : ~15

Plain Flour/ Maida/ All Purpose Flour - 3 cups
Sugar - 1 Tbsp
Instant dry yeast - 2 ¼ tsp
Salt 1 ½ tsp
Olive oil - 2 Tbsp
Milk, lukewarm - ¼ cup
Warm water - 1 cup plus 2 Tbsp

For the glaze:
Garlic - 4 cloves, minced
butter - 3 Tbsp, melted
Italian seasoning - ½ tsp (I used Oregano and Chili flakes)

• In a large bowl, add warm water and sugar and mix
• Add in the yeast and let it proof for 10 minutes. If the yeast does not create bubbles, then it is bad
• Once the yeast proofs, add oil, salt, milk
• Mix in the flour and knead.
• This is a very sticky dough, so working with it is difficult initially. Knead for 10-12 minutes, and the stickiness will be gone. As Suma says, do not get tempted to add any more flour
• Coat it with some oil and keep in a warm place, covered with a clean kitchen towel. Allow to double - this might take 1 to 2 hours depending on the temperature.

Making the knots:
• After the dough has doubled in volume, gently punch it down to release the air bubbles
• Grease a baking tray and keep ready
• On lightly oiled kitchen platform, divide the dough into balls - the size of a chapathi ball
• Roll each one into a log with your greased palm. The length should be about 10 inches.
• Tie a knot and tuck the two ends inside as shown in the figures below
• Place it on the greased baking tray, allowing space in between for rising
• Repeat with all the balls
• Keep it the tray in a a warm place again, for the second rise. I left it for about 30 minutes
• Pre heat the oven to 190 deg C
• Brush the rolls with mixture of ingredients given under ‘For Glaze’
• Bake for 18-20 minutes, till it turns a light golden brown
• Once done, turn it on to a wire rack and let cool
• Enjoy the knots, warm or cold! Tastes great with a bowl of soup.

Tips n Tricks:
• I use my microwave in convection mode for baking. I’m still not happy with my OTG. I preheated the oven to 40 deg C and left the dough in the oven to rise, and it worked fine. It doubled in about an hour and quarter
• Use the exact measurements for better results

• I felt the knots could have had some flavoring as well, apart from the glaze. I think I’ll add some herbs next time


  1. looks very nice ..lovely garlic knots:)

  2. Lovely garlic knots! Glad you tried it out and it came out well. Me an inspiration to u? Blush,blush!!:-) Thanks so much for the mention!

  3. Galic knots looks full of flavour..
    Really delicious..

  4. irresistable recipe...thanks for sharing Sum..:D
    Tasty appetite

  5. First time here and love your recipes. A perfectly baked knot, looks awesome.

  6. Hi Sum Came here through Champa's blog. After seeing your garlic knot I too feel like making this soon. So where are you putting up in Bangalore? I'm in this city for the last 3 years...
    It was good to find your blog which has many yummy posts...

    Hamaree Rasoi

  7. Hi Sumana! You can get gluten in Institute Of Baking And Cake Art,just read ur comment on Champa's blog. So nothing to stop u from trying out whole wheat bread:-)


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