Garlic Sticks/Knots

Yield: about 40 knots

Cook Time: 12-15 minutes

Here is What You Will Need! 

Dough

1 3/4 c (415ml) Warm Water (115°F)

1/4 c (55g) Olive Oil

1 t (5g) Sea Salt

1 T (15g) Sugar

1 1/2 T (17g) Active Dry Yeast

approx. 5 1/2 c (700 g) all-purpose, unbleached Flour (I used 4 1/2)

Garlic Coating

1/8 c (30ml) Olive Oil

2 T (30g) unsalted Butter

4 cloves Garlic, finely crushed

1/4 c (60ml) finely chopped fresh Italian Parsley

Sea Salt to taste 

Parmesan to taste

plus extra Olive Oil and Flour for making the knots

Directions:

Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). I used my microwave. 

Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

After sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make garlic coating.  Warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt and Parmesan cheese to taste.

Best served warm.