Amber (@Amber)

Garlic knots I combined a few different recipes and made my own. They turned out fantastic. Enjoy! Ingredients garlic knots: Dough (makes 12-14 knots): 1 1/3 cups (320ml) warm water (105-115°F) 2 1/4 teaspoons (7g) instant yeast (1 packet; active dry works but proof it first with water/sugar and extend rise time) 1 Tablespoon (13g) granulated sugar 2 Tablespoons (30ml) olive oil + extra for brushing/bowling 3/4 teaspoon salt 1/2 teaspoon garlic powder 1 3/4 cups (about 220g) bread flour (for chew and structure) 1 3/4 cups (about 220g) all-purpose flour (spooned & leveled, for fluffiness), plus up to 1/4 cup more if needed Garlic Butter Topping: 5 Tablespoons (71g) unsalted butter (or salted; adjust salt if using salted) 3 cloves garlic, minced (or 1/2 teaspoon garlic powder for milder taste) 1 teaspoon Italian seasoning 1/4 teaspoon salt Optional after baking: 1/4 cup grated Parmesan cheese, 2 Tablespoons chopped fresh parsley, or flaky sea salt for extra flavor Instructions Activate Yeast: In a large bowl (or stand mixer with dough hook), whisk warm water, yeast, and sugar. Let rest 5 minutes until foamy. (If using active dry yeast, this step proofs it—extend if needed.) Mix Dough: Add olive oil, salt, garlic powder, and 2 cups total flour (1 cup bread + 1 cup all-purpose). Stir with a wooden spoon or mix on low speed until combined. Gradually add remaining flour (3/4 cup bread + 3/4 cup all-purpose), 1/2 cup at a time, until dough forms a cohesive ball that pulls away from the bowl sides. It should be tacky but not sticky—add extra flour 1 teaspoon at a time if too wet; don't exceed 1/4 cup total extra). Knead by hand on a lightly floured surface for 5-7 minutes, or in mixer for 5 minutes, until smooth and elastic. First Rise: Grease a large bowl with olive oil. Place dough in, turn to coat, cover with plastic wrap or towel. Let rise in a warm spot till double in size 1-2hrs Shape Knots: Punch down dough. On floured surface, shape into a 14x6-inch rectangle. Cut into 12-14 strips (about 1-inch wide). Roll each into an 8-inch rope. Tie into a knot, tucking ends under or leaving out. Place on parchment-lined baking sheets, spacing 2 inches apart. Lightly brush with olive oil to promote browning and prevent drying. Second Rise: Cover loosely and let rest 20-30 minutes until slightly puffy. Prepare Oven and Topping: Preheat to 400°F. Melt butter in a saucepan over low heat, add minced garlic, Italian seasoning, and salt. Cook gently 1-2 minutes until fragrant (avoids bitterness). Reserve half for after baking. Bake: Brush knots with half the garlic butter. Bake 15-20 minutes until golden brown (start checking at 15 to avoid burning bottoms—lower to 375°F if your oven runs hot). Rotate sheets halfway if needed. Finish: Brush hot knots with remaining garlic butter. Sprinkle with Parmesan, parsley, and/or sea salt if desired.