Soft and Fluffy: Recipe for Super Easy Garlic Knots

These garlic knots are a delightful twist on traditional garlic bread or breadsticks, making them more special. The kids will love them! This is prepared by SSP.

Ingredients:

- 10 ounces pizza dough

- 1/3 cup extra-virgin olive oil

- 1/3 cup minced garlic (approximately 8 large cloves)

- 1/3 cup grated Parmesan cheese

- 3 tablespoons chopped fresh parsley

- 1 teaspoon crushed red pepper

- 1/2 teaspoon kosher salt

Directions:

1. Preheat Oven: Set the oven to 350°F (175°C) and grease a large baking sheet.

2. Prepare the Dough: On a lightly floured surface, roll out the dough to a 10x16-inch rectangle. Slice the dough lengthwise into 12 strips and cut these in half to get 24 eight-inch strips. Knot each strip and place them on the baking sheet.

3. Baking: Bake in the preheated oven until golden, about 10-15 minutes. Once baked, transfer the knots into a large bowl.

4. Season Knots: Drizzle the knots with olive oil and then sprinkle with garlic, Parmesan, parsley, crushed red pepper, and salt. Toss gently to coat.

Additional Instructions:

For a soft and fluffy texture, proof the yeast by combining warm water, yeast, and 1/4 teaspoon sugar. Allow it to rest until foamy, about 5-10 minutes. Then make the dough by mixing the yeast mixture with warm milk, butter, egg, and salt in a stand mixer, blending until smooth. Allow the dough to rise until double in size (approximately 1 hour).

After the initial rise, punch the dough down, roll it into ropes, knot them, and let them rise a second time (about 1 hour).

Storing and Freezing:

1. Short-Term Storage: Keep in an airtight container at room temperature for 2-3 days.

2. Long-Term Freezing: If freezing the baked knots, allow them to cool completely before placing in a freezer-safe bag for up to 2 months. To freeze the dough, shape the knots, flash freeze them, then store in a ziplock bag for up to 3 months. To bake, allow them to thaw and rise before baking at 400°F for about 9-12 minutes.