Pillowy Soft Garlic Knots
Tear into these homemade garlic knots with a pillowy, cloud-like crumb, drenched in a rich roasted garlic and brown butter topping. This recipe uses the Tangzhong method for an incredibly soft and tender texture that lasts.
Equipment
- Stand mixer
- Small saucepan
- 9x13-inch baking pan
- Parchment paper
- Kitchen scale
Ingredients
Tangzhong:
- 25 g bread flour
- 120 g whole milk
Garlic Knot Dough:
- All of the Tangzhong
- 200 g cold milk
- 20 g granulated sugar
- 2 tsp (6g) instant yeast
- 30 g milk powder
- 2 tsp (8g) kosher salt
- A few turns of black pepper
- 1 egg, at room temperature
- 360 g bread flour
- 45 g unsalted butter, at room temperature
Garlic Butter:
- 120 g unsalted butter
- 5 - 6 cloves garlic, finely minced or grated on a microplane
- Big pinch of Flaky Sea Salt such as Maldon
- Finely chopped chives to finish
- Flaky Sea Salt such as Maldon to finish
Instructions
Roast the Garlic, Then Build the Dough Base
- Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes until soft and caramelized. Let it cool, then squeeze the garlic paste into a bowl and set aside.
- Make the Tangzhong: In a small saucepan, whisk together 25g bread flour and 120g whole milk. Cook over medium heat, whisking constantly, until it thickens into a smooth, pudding-like paste. Transfer to the bowl of a stand mixer to cool.
- To the Tangzhong, add the cold milk and stir until lukewarm. Then add the sugar, instant yeast, milk powder, salt, pepper, egg, and 360g bread flour. Mix with a dough hook on low, then increase to medium until a cohesive, shiny dough forms.
Knead, Shape, and Give Them Time to Rise
- With the mixer running, add the 45g softened butter one piece at a time. Continue mixing for about 5 more minutes until the dough is smooth, elastic, and slightly tacky.
- First Proof: Scrape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot for 1.5 hours, or until doubled in size.
- Line a 9x13 inch baking pan with parchment. Gently deflate the dough and divide it into 12 equal pieces (about 68g each). Roll each piece into a 13-inch rope and tie it into a knot.
- Second Proof: Arrange the knots in the prepared pan. Cover and let rise for 45-55 minutes until puffy and nearly doubled.
Brown Butter, Bake, and Douse in Garlic Butter
- With 20 minutes left in the second proof, preheat your oven to 360°F (185°C). Melt 120g butter in a saucepan over medium heat, swirling until browned milk solids appear and it smells nutty. Remove from heat and stir in the reserved roasted garlic paste and a big pinch of flaky salt.
- Gently brush about one-third of the garlic butter over the proofed knots. Bake for 20-25 minutes, until golden brown and an instant-read thermometer registers 195°F (90°C).
- As soon as the knots come out of the oven, immediately brush with the remaining warm garlic butter. Sprinkle with finely chopped chives and more flaky sea salt. Serve warm.
Notes
Double Butter Method: For maximum flavor and a glossy finish, apply the garlic butter twice. A light brush before baking and a generous dousing right after they come out of the oven. Cheese Variation: Sprinkle grated Parmesan cheese over the knots along with the final brushing of butter, or tuck a small cube of mozzarella inside the dough before shaping for a cheesy surprise. Make-Ahead Tip: Prepare the dough through the first rise, then cover and refrigerate it for 8-12 hours. Let it sit at room temperature for an hour before dividing, shaping, and proceeding with the second proof. Storage Instructions: Store completely cooled knots in an airtight container at room temperature for up to 3 days. The Tangzhong method helps them stay soft. Freezing: For longer storage, freeze cooled knots on a baking sheet before transferring them to a freezer-safe bag. They will keep for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 250mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1.5mg
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