Garlic Knots

In anyone watching The American Baking Competition on CBS?  I am obsessed!  I love that there is finally a baking competition based on home bakers!  I love the contestants, I love the judges, and I think Jeff Foxworthy makes an amazing host.

A few weeks ago on The American Baking Competition, the theme was bread.  The contestants cranked out all types of bread, and I was inspired to get kneading myself!  I decided to finally try making garlic knots, which have been on my wishlist for what seems like an eternity.  The end result was phenomenal!  Deliciously soft buns brushed with an amazing garlicky glaze.  I only wish I hadn’t waited so long!

Oh, and I need your opinion- I’ve been toying with the idea of baking along with the contestants of The American Baking Competition.  For example, we make pie if it’s pie week, or, we make napoleans for French pastry week.  Next week is the finale, so maybe we can get this started next season.  What do you think?



Garlic Knots

Yield:  1 Dozen Buns


For Dough:

  • 3 cups bread flour
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 1 ¼ teaspoons salt
  • 2 tablespoons olive oil
  • ¼ cup milk, lukewarm
  • 1 cup + 2 tablespoons water, lukewarm

For Garlic Glaze:

  • 2 cloves garlic, grated
  • ½ teaspoon Italian seasoning
  • 3 tablespoons butter, melted


Make Dough:

In a large bowl, combine flour, sugar, yeast, and salt. While stirring, add oil, milk, and water and stir until a cohesive dough is formed.  Knead by hand until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Allow the dough to rise until doubled, about 1 hour.

Punch dough down.  Turn dough out onto floured surface and divide into 12 pieces.  Form knots by rolling each piece of dough into a 10-inch rope, tying a knot in the center, and pinching the ends together underneath.

Place each roll on a baking sheet lined with parchment paper, lightly cover, and allow the rolls to rise for approximately 45 minutes.

Make Glaze:

Preheat oven to 350˚F.

Combine all of the ingredients in a small bowl.  Brush the prepared glaze over the rolls.

Bake 15 to 18 minutes, until golden brown.  Cool slightly before serving.


18 responses

  1. So when I saw the opening lines of your post I was actually going to suggest a ‘bake along’ – we can totally wait till next season or play ‘catch up’ with this one. These bakers are so awesome and made me realize just how much there is still to learn about the wonderful world of baking!
    Btw Garlic knots look YUM.

  2. I made these a few weeks ago!!! But mine didn’t turn out too well. They over-rised since I had to put Bilal for a nap and he took forever to sleep so by the time I was done they were no longer knots and were humungous. My intention was to make them for dinner but then we went out for dinner so by the next day they had dried out a bit and mine were definitely not very pretty….yours look perfect! I love Annie’s Eats…her recipes always turn out great except for one..I made the kale pasta and it was really bad…but her recipe said use 1 bunch of kale and I’m thinking one bunch in Canada is a lot more than 1 bunch in America b/c I had more kale than pasta 😦 So that failure was probably my fault….

    I haven’t seen American Baking Competition..not sure if it’s coming on here…but that is such a fun idea to bake along!

    • Awww, it’s ok! You should try again though, because these really are delicious! I think the bread would be amazing even without the garlic.
      I like Annie’s Eats too, but I’ve had issues with some of her recipes. I think most of the time they’re amazing, but I’ve had a handful of times where I think her pictures were much better than the results of her recipes. Soooo, I don’t think it was your fault 😉
      As for this bake-along idea, do you think you’re up for it? I was thinking we can get a handful of bloggers to join. Maybe we can start September/October-ish, when schools have started and Ramadan is over.

      • How were the garlic knots the next day?? Did they dry out?

        Which recipes did you try that failed? I’ve had pretty good experience with her recipes. Smitten Kitchen and Pioneer Woman I find I have a lot of success with too. For Pioneer Woman I always make tweeks b/c she uses boatloads of butter and cream and the recipe still turns out well.

        I’d love to join the bake-along..even if I can’t watch the show 🙂

      • They actually were still soft! In fact, I ate them over a couple of days and I just popped them in the toaster oven for a few minutes and they tasted like they just came out of the oven! I really like the dough recipe for these, because I think it could be used in so many ways. I think it’s the milk that keeps the rolls soft.
        I’ve has really good luck with smitten kitchen, and I’ve always had really good results with Brown Eyed Baker. For Annie, I’ve made quite a few things with success, but there are some that I didn’t think were up to par. I tried her monster smoothie and hated it. I tried her whole grain blueberry buckle and it was crazy dry. I tried her mexican quinoa and it was just blah. It might be me that’s messing up, so I shouldn’t blame her. But I’ve had amazing success with your blog and the ones I named, oh and also Ambreen’s blog (simply sweet and savory) 🙂

      • I pinned that Mexican Quinoa but haven’t tried it..thx for the heads up. I wasn’t crazy about the Mexican Lasagna. But sometimes I feel like it’s also personal taste. Like her cookies n cream cupcakes were way too sweet for us and some people prefer flavours others don’t. Like if you don’t like garlic you probably won’t like most things I make…

        I haven’t tried much from Brown Eyed Baker…just some granola bars and the instant pudding mix (which was too sweet for us). I’ve been following Ambreen’s blog for awhile but haven’t got a chance to make anything…I find I pin so many things but don’t get around to making them…I need to start to do that. Today I tried Smitten Kitchen Fudge Pops. They were a bit bitter for me..I don’t like that dark chocolate taste. Texture was really good. NExt time I’m going to use milk chocolate instead of semi-sweet. I also tried a Quinoa Churwa/Chevda using puffed quinoa. It was fine. We used it to make Bhel Puri for Iftar. The quinoa became very crunchy so when we made the Bhel Puri (or our cheater version..aka…no imli chutney so sub bbq sauce…) everything softens due to the yogurt and “chutney” but the quinoa doesn’t so it is much more crunchy than everything else. Not sure if I would make it again…..ok..must go pray now….getting late…

  3. I love watching America’s Baking Competition! I hope Francine(that southern gal) wins. I’m in Greece and I’ve missed the last 2 weeks and I am going to miss the finale, noooo!!! I think you should cook along with them. It might be fun!

    • I love it too! I hope Francine wins too! I actually really like Darlene too, but Francine has so much personality!
      You can actually catch your missed episodes on the show’s website… I’ve done that with some episodes I’ve missed 😉

  4. Pingback: Guest Post: Asiya of Chocolate and Chillies | My Ninja Naan

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