Ghostly Garlic Knots

Name: Ghostly Garlic Knots
Cook time: 18 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour divided; 7 g instant yeast; 8 g granulated sugar; 4 g fine salt divided; 180 g warm water about 40°C; 10 g olive oil divided; 4 clove garlic cloves minced; 30 g unsalted butter melted; 6 g fresh parsley finely chopped; 1 tsp dried oregano; 2 g fine salt divided; 10 g olive oil divided; 20 g finely grated parmesan cheese; 240 g marinara sauce warmed

Soft yeast knots are portioned, tied into ghost-like shapes, brushed with garlic herb butter, and baked until set and lightly browned. They are finished with parmesan and served warm with marinara for dipping.

By Julienne

Cook time: 18 minutes

Servings: 6

Ingredients

300 g all-purpose flour divided
7 g instant yeast
8 g granulated sugar
4 g fine salt divided
180 g warm water about 40°C
10 g olive oil divided
4 clove garlic cloves minced
30 g unsalted butter melted
6 g fresh parsley finely chopped
1 tsp dried oregano
2 g fine salt divided
10 g olive oil divided
20 g finely grated parmesan cheese
240 g marinara sauce warmed

Instructions

In a large bowl, mix 250 g of the flour, yeast, sugar, 4 g of the salt, warm water, and 10 g of the olive oil until a shaggy dough forms. Knead in the remaining 50 g flour until smooth and elastic, 6 to 8 minutes by hand. The dough is smooth, slightly tacky, and springs back slowly when pressed.
Cover the dough and let it rest briefly while you mix the coating: combine the garlic, melted butter, parsley, oregano, remaining 2 g salt, and remaining 10 g olive oil in a small bowl. The butter mixture is evenly combined and fragrant.
Heat the oven to 220°C. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces, roll each into a rope, and tie each rope into a loose knot with one end tucked up to suggest a ghost shape. Six shaped knots sit on the tray with defined ghost-like silhouettes.
Brush the shaped knots lightly with about one-third of the garlic butter mixture, then bake for 14 to 18 minutes until puffed and golden brown on top and cooked through. The knots are deep golden, sound hollow when tapped, and the centers reach about 93°C if checked with a thermometer.
Brush the hot knots with the remaining garlic butter mixture and sprinkle with parmesan. Warm the marinara sauce while the knots finish baking, then serve it on the side for dipping. The parmesan clings to the hot knots and the marinara is steaming but not boiling.