Herbed Garlic Knots
These herbed garlic knots are cooked in a pressure cooker for a moist and fluffy texture, packed with flavors of fresh garlic and herbs.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ¾ cups Warm water around 115°F (46°C) — warm to activate yeast but not kill it
- ¼ cup Olive oil plus extra for brushing after baking
- 1 teaspoon Kosher salt pulls flavor together nicely
- 1 tablespoon Sugar feeds the yeast for that nice rise
- 1 ½ tablespoons Active dry yeast the workhorse of your dough
- 5 ½ cups Flour plus extra for rolling and dusting
- ¼ cup Olive oil for brushing the finished knots
- ¼ cup Unsalted butter melts over the knots for richness
- 6 medium cloves Garlic finely chopped — packs the herby savory smell
- ⅓ cup Fresh herbs finely chopped, like parsley, oregano, thyme, basil, mint
Instructions
Instructions
- Mix warm water, olive oil, kosher salt, sugar, and active dry yeast in a big bowl. Let it sit until frothy, about 5 minutes.
- Gradually add flour while stirring. Knead until dough is smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 400°F (200°C). Punch down dough, divide, and roll into ropes. Tie into knots and place on a baking tray lined with parchment paper.
- Melt butter in a saucepan, add garlic and herbs, and brush over knots.
- Bake for 15-20 minutes until golden brown.
- Brush finished knots with olive oil and serve warm.
Notes
Serve these garlic knots warm as a side or appetizer, and enjoy the aroma of fresh garlic and herbs in every bite.