Author Topic: Garlic knots...  (Read 10592 times)

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Offline Ronzo

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Garlic knots...
« on: August 01, 2005, 11:39:44 AM »
Anyone have a tried and true recipe for garlic knots?
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~ Ron

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Offline Pete-zza

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Re: Garlic knots...
« Reply #1 on: August 01, 2005, 11:33:25 PM »
Ron,

I thought someone would have jumped in sooner with a perfect garlic knot recipe for you to try out.

Basically, I think the answer to your request is that just about any bread dough product will work. But since this is a pizza making forum, it might be helpful to you to know what pizza operators do. As you know, pizza operators love bread sticks, garlic knots and garlic bread. And the reason they are so fond of them is that they are high profit margin items, better than pizza itself. And the best part is that pizza operators can use their existing pizza dough to make them. Any unused pizza dough can also be used to make these items rather than just throwing the dough away or mixing it in with a new batch of dough.

As an example, to make a garlic knot you can take an ounce of dough and form it into a rope about 6 inches long. Or you can use 2 ounces to make a rope about 8 inches long. To prepare the garlic knots, all that is necessary is to tie knots in the ropes, place them on a dark anodized baking sheet, let them rise until they are about double in size, and bake until browned. I would guess that about 425 degrees F should work for a home oven. Some pizza operators brush the unbaked knots with garlic butter, herbs, grated cheese, etc., before baking, but some do it after baking. The garlic butter can comprise melted margarine, melted butter, or a combination, and granulated garlic. The finished garlic knots are often served with garlic butter, a marinara sauce or a Hidden Valley type of sauce (preferably the kind made from the dry, packaged mix). Of course, in a home setting you can use fresher and better toppings and seasonings (including fresh garlic) than pizza operators use. (Pizza operators are subject to many regulations of a hygiene nature and they want to keep their food costs down.)

The same pizza dough can also be used to make garlic bread sticks. For example, an 18-ounce piece of dough can be shaped and rolled or punched down into an 8" x 11" rectangle and cut into 8 strips about 8 inches long and about an inch wide. After letting them rise, they are baked and seasoned in essentially the same manner as described above.

If you prefer, you can improve upon a pizza dough to make softer garlic knots and bread sticks. For example, you can increase the amount of fat to about 8-12% of the weight of flour, and increase the amount of sugar to about 4% of the weight of flour. Using butter as the fat can also improve the flavor of the finished product. Increasing the amount of water in the pizza dough recipe can also lighten the finished product. Most pizza operators don't do these things, of course, since it means having to make a separate dough formulation. You are not so constrained in a home setting.

Peter

« Last Edit: February 12, 2006, 09:04:19 AM by Pete-zza »

Offline Ronzo

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Re: Garlic knots...
« Reply #2 on: September 06, 2005, 02:06:41 PM »
I made some Galic Knots over the weekend. I used the NY style pizza dough recipe on the main site. I don't have the Sir Lancelot flour, but I do have the KA bread flour. It has a little more protein than normal flour does. I added some gluten (two tablespoons) to the flour.

Melted some butter with some olive oil and after they were done baking, I drizzled the butter mixture over them and blasted them with some garlic salt.

They came out pretty good.

Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline Steeb

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Re: Garlic knots...
« Reply #3 on: September 07, 2005, 01:29:34 PM »
I made some Galic Knots over the weekend. I used the NY style pizza dough recipe on the main site. I don't have the Sir Lancelot flour, but I do have the KA bread flour. It has a little more protein than normal flour does. I added some gluten (two tablespoons) to the flour.

Melted some butter with some olive oil and after they were done baking, I drizzled the butter mixture over them and blasted them with some garlic salt.

They came out pretty good.



Oooo... you didn't take pictures, did you?

Offline Ronzo

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Re: Garlic knots...
« Reply #4 on: September 07, 2005, 03:13:48 PM »
Oooo... you didn't take pictures, did you?

Nope.

Maybe next time. ;)

Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Snowman

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Re: Garlic knots...
« Reply #5 on: September 07, 2005, 09:18:16 PM »
Does anyone have a picture of these garlic knots?  I've never heard of them until recently but they sure seem popular.  I'm guessing it's somewhat like a pretzel shape? 

Offline Pete-zza

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Re: Garlic knots...
« Reply #6 on: September 07, 2005, 09:46:22 PM »
Snowman,

You can see different examples at http://images.google.com/images?q=garlic+knots&hl=en&btnG=Search+Images. You should click on the photos or related links to see the photos enlarged.

Peter

Offline Ronzo

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Re: Garlic knots...
« Reply #7 on: September 08, 2005, 10:34:39 AM »
http://216.149.61.164/images/garlic_knots2.jpg

Those are similar to how mine look.




You can technically make them with the Pilsbury 'breadstick in a can stuff' too. They're actually pretty good like that.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew


 

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