A garlic-loaded spice bomb.
Garlic knots are essentially knotted breadsticks and make a delicious appetizer for any meal. And while traditionally seasoned with savory flavors of garlic, parmesan, butter, and Italian herbs, this recipe takes a slightly spicier route. Keeping the garlic of course, these garlic knots include cayenne and red pepper flakes for additional spice, along with a garlic sriracha butter mix and pepper jack cheese to add even more heat to the dough. Serve them alongside your favorite marinara for dipping and enjoy!
Notes: Because of the butter/cheese content, the dough can tend to be stickier than normal. If your dough has trouble forming, add a pinch of flour at a time and see if that helps. You can also try greasing your hands, and forming the dough by hand to shape it.
If the dough ends up being to dry, do the opposite, and slowly add in a little tsp of water at a time.
Also, because tying the knots can be a little confusing, here’s a step-by-step guide.
Time You Need
- Prep time: ~30
- Resting time ~2 hours
- Baking ~10-12 minutes
What You Need
- 10 cloves of garlic, minced
- 1 tbsp garlic paste
- 2 1/2 cups of all-purpose flour
- 1 1/2 tsp instant rise yeast
- 1/2 tsp of cayenne
- 1 tsp garlic salt
- ¾ cup of warm water
- 1/2 cup of shredded pepper jack
- 1/2 tbsp red pepper flakes (plus more for topping)
- 3 tbsp butter
- 1 tsp olive oil (plus more for brushing)
- Marinara (For dipping)
What You do
- Start by making the spicy garlic butter. In a small skillet over low heat, cook minced garlic, 1 tbsp of butter, and a tsp of olive oil. Cook for about 8-10 minutes, until garlic is fragrant and soft. Then add in the other two tablespoons of butter, along with the garlic siracha and garlic paste. Cook over low heat, until the butter is melted. Then set to the side.
- In a stand mixer, add flour, yeast, shredded cheese, and salt. In a smaller separate bowl, whisk together ¾ cup of water, spicy garlic butter, red pepper flakes, and cayenne.
- Use the stand mixer on low speed with the dough hook, and start slowly adding the water/spicy butter mixture to the flour. Pour in slowly until the dough starts to form and no flour remains on the sides.
- Increase speed to medium, and mix dough for another 8-10 minutes. Then transfer to a clean, floured surface. Gently knead the dough by hand into a smooth ball. Lightly grease mixing bowl and add dough ball. Cover with plastic wrap and let rise for1-2 hours.
- Once the time is up, remove dough and place on a clean, floured surface. Roll out dough into a rectangle. Line a baking sheet with parchment paper.
- Use a pizza cutter to cut the dough vertically into 1-inch strips.
- This is where the fun begins. Start with one dough strip and roll into a dough rope. Then form that into a U shape.
- Take the ends and cross them over each other, to form a small loop. Take each end and wrap through the loop again and gently pull to tighten the knot.
- Place the knots on the parchment-lined baking sheet and repeat steps until finished.
- Then cover the knots with plastic wrap, and let rise for another 30-60 minutes.
- Preheat oven to 400 degrees. Remove plastic wrap from knots and brush with more olive oil. Bake knots for about 10 minutes, remove and brush with another light coat of oil. Bake again for about 10 more minutes, until golden brown.
- Then remove, and dust with a few red pepper flakes, salt, or cayenne if desired.
- Let cool for about 10 more minutes, then serve warm with marinara.