Garlic Knots
These garlic knots are everything!!! They are flakey, buttery, and most important garlicky - duh! The holidays are right around the corner and these are the perfect appetizer to make served with marinara sauce or a warm soup. Not much else to say about these - they are just delish!
Yield: 18
Garlic Knots
These garlic knots are the perfect flakey, buttery, garlicky (duh) treat. Serve them with a dip or as a side with a warm cozy soup. They are so yummy!
Ingredients
For the Crust
- 1 cup whole wheat flour
- 1/4 cup plain Greek yogurt
- 1/2 cup cold sliced butter
- 1/4 tsp. pink Himalayan sea salt
- 1 tsp. baking soda
- 1/4 cup cold water
Garlic Sauce
- 4 tbsp. butter
- 3 cloves minced garlic
- 1 tbsp. (loosely packed) fresh parsley chopped fine
- Pinch of salt
Instructions
- Preheat oven to 350°F
- For the crust- Place flour, butter, yogurt, baking soda, and salt in a food processor. Pulse about 10x in one second intervals. Add in the cold water and continue to pulse a few more times until it forms into a ball. Place the ball of a dough on a piece of parchment paper and refrigerate it for 15 minutes.
- In a small sauce pan melt the butter over low heat. Add in the minced garlic and parsley. Let come to a slight simmer while continuing to stir so the butter does not burn. Remove from heat.
- Sprinkle flour on a nonporous surface and transfer the dough to the area. Sprinkle more flour on top and begin to roll out the dough, adding flour as needed to keep it from sticking.
- After rolling out the dough use a pizza cutter to slice the dough into ~1" strips - it does not need to be perfect.
- Take each strip and round it out, just rolling it on the surface, and then tie it into a knot.
- Place each knot on a parchment lined baking sheet, and brush with the butter, garlic, and parsley sauce.
- Bake for 17 minutes. Serve fresh - alone, with soup, or with marinara sauce!