Low Iodine Garlic Knots
Total time1 hr 43 min
Prep time25 min
Cook time18 min
4.9(9)
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- ¾ tsp kosher salt
- 1 tbsp olive oil
For the garlic butter
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, 3/4 tsp kosher salt, and olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back slowly when poked.
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