Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Welcome Home, Newlyweds!
Garlic Tie-the-Knots
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- Level: Easy
- Total: 1 hr 50 min (includes resting time)
- Active: 30 min
- Yield: 18 garlic knots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 14 mg
- Sodium
- 97 mg
- Level: Easy
- Total: 1 hr 50 min (includes resting time)
- Active: 30 min
- Yield: 18 garlic knots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 14 mg
- Sodium
- 97 mg
Ingredients
Dough:
Garlic Butter:
Directions
- For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
- Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.
