Have you ever wondered how to make bread but are too scared to try because Cobs Bread makes it so well that you are afraid to not be as good as them? Look no further! I am now a bread expert after making these delicious, warm, tight, and sexy garlic knots! It is crunchy on the outside, but on the inside, it has a soft, sensual personality that will bring your taste buds to heaven <3

First, you will need these ingredients:

For the dough:

  • 1 and 1/3 cups of warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons Yeast (about 1 packet)
  • 1 Tablespoon of granulated sugar
  • 2 Tablespoons of olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder 
  • 3 and 1/2 cups all-purpose flour 

For the tops:

  • 5 Tablespoons melted unsalted butter
  • 3 garlic cloves
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • optional after baking: 1/4 cup grated Parmesan cheese
  • optional after baking: 2 Tablespoons chopped fresh parsley

retrieved from: https://sallysbakingaddiction.com/garlic-knots-recipe/

First, we need to activate the yeast with water and sugar. Whisk the warm water, yeast, and granulated sugar together in a large bowl. Cover and allow to rest for 5 minutes.

  • Pre mix
  • Mix Mix Mix
  • Resting like a baby

Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. Spread flour on your hand and table so the dough does not stick. Knead the dough for 3-4 minutes.

Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size.

  • My baby all grown up
  • KNEAD LIKE YOUR LIFE DEPENDS ON IT

Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16Ă—5 inch log. (Just eyeball it that’s what we did) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you. Arrange the knots on 2 lined baking sheets or spread it out to two pans.

  • Big log
  • Small pieces
  • 8 inches
  • Sexy knots

Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.

Towards the end of the rise time, preheat the oven to 400°F (204°).

Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.

Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with the remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

  • Fresh out of the oven
  • Decorated with parmesan and

TADA! Now you have these amazing garlic knots! Stay safe my queens <3