I was never a huge fan of garlic knots. The amount of raw garlic would not only annihilate my taste buds, but anyone in my path would be blasted with garlic-scented dragon breath. But then there’s roasted garlic. Sweet roasted garlic cloves, caramelized to perfection, are folded into this sourdough with fresh thyme for a light and tasty twist.
About the Dough: A blend of all-purpose and bread flour makes the dough light yet gives it enough structure to create that essential chewy texture. Once fully risen, the dough is chilled overnight to deepen the flavor and make shaping easier to handle. The garlic can also be roasted ahead of time and stored in the freezer until ready to use.
- Yield: 10 knots
- 1 head of fresh garlic
- 1 tbsp (15 g) olive oil, plus more for brushing
- ¼ cup (50 g) bubbly, active starter
- 1 cup (240 g) warm water
- 1 cup (120 g) all-purpose flour
- 1½ cups (180 g) bread flour
- 1 tsp (5 g) fine sea salt
- 6 thyme sprigs, leaves picked
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (7 g) chopped parsley
- Pecorino cheese, to taste
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Roast the garlic
- In the morning, preheat your oven to 400°F (200°C). Lay the garlic on its side and slice off the top third to reveal the inside cloves. Wrap the garlic in foil and drizzle with olive oil to coat. Roast on a sheet pan for 45 minutes to 1 hour. The garlic should be soft and caramelized when ready. Make the dough
- In a medium bowl, whisk the starter and water together with a fork. Add the flours, salt, and thyme leaves. Mix to form a shaggy dough, mopping up all the dry bits of flour on the side of the bowl. Cover with a damp towel and let rest until the garlic has finished roasting. Replenish your starter with fresh flour and water, and store according to preference. Add the garlic
- When the garlic is cool enough to handle, squeeze the cloves directly into the bowl. Gently knead to incorporate, about 20 seconds, pressing the garlic into the dough. Bulk rise
- Cover the bowl with a damp towel and let rise at room temperature until double in size. This will take about 8 to 10 hours at 70°F (21°C). Once fully risen, cover the dough in lightly oiled plastic wrap and chill overnight. Shape
- When ready to bake, line a sheet pan with parchment paper. Remove the cold dough onto a well-floured surface and let rest for 10 minutes. Divide the dough into 10 strips, about 60 grams (2 oz) each. Grab the ends of each strip and stretch gently to tie a knot. It’s just like tying your shoe laces, minus the bow. Place onto your sheet pan and shape the rest of the dough. When finished, lightly brush the knots with olive oil. Second rise
- Cover the dough and let rest until noticeably puffy, about 1 hour or more, depending on temperature.
- Preheat your oven to 400°F (200°C). Bake
- Bake the knots on the center rack for 20 to 25 minutes, or until light golden brown. Meanwhile, melt the butter in a small saucepan or in the microwave. Chop the parsley and grab the cheese.
- When the knots have finished baking, add them to a large bowl. Drizzle some of the melted butter over the top and sprinkle with the parsley and cheese. Toss well to coat. Arrange the warm knots on a serving platter or devour straight from the bowl.
- Garlic knots are best enjoyed on the same day they are made.