Easy Garlic Knots with Za'atar

Prep Time: 2

Cook Time: 20

Total Time: 2 20

Servings: knots

Calories: 1kcal

Author: Maureen Abood

Homemade garlic knots are simple to shape and bake, and taste so good with garlicky za’atar on top. My easy recipe with just a few simple ingredients makes very soft rolls that pull apart just the way we want them to.

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Ingredients

For the dough:

1 cup warm water (between 100–105°F)
2 1/4 teaspoons rapid rise yeast (1 packet)
1 tablespoon granulated sugar
3 1/4 cups all-purpose flour, plus more for kneading
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 cup plain whole milk yogurt

For the garlic za'atar Topping:

3 tablespoons extra virgin olive oil
3 cloves garlic, grated or minced
3 tablespoons za'atar
1 teaspoon kosher salt
2 tablespoons parsley or chives, chopped (optional, for finishing)

Instructions

In a small bowl, proof and activate the yeast by mixing it with ¼ cup of the warm water and the sugar. The yeast is ready when it becomes creamy and a little bubbly, about 10 minutes.
In a large bowl or in the bowl of a stand mixer fitted with the dough hook or paddle attachment, combine the flour, salt garlic powder. Add the yeast mixture, yogurt, and the rest of the water, mixing with a wooden spoon if making by hand, or on low speed until the dough comes together. Turn the dough out on a lightly floured surface. Knead until a smooth ball forms, adding more flour as needed to knead the dough.
Coat a clean bowl with a thin layer of oil. Add the dough and turn the ball to coat it completely with oil. Cover the bowl with plastic wrap (not directly on the dough) and lay a kitchen towel over that. Place in a warm spot to rise until doubled in size, about 1 hour.
Make the garlic za’atar topping while the dough rises. In a small bowl, combine the olive oil, garlic, za’atar, and salt. Set aside.
Prepare two baking sheets by lining them with parchment or silicone mats. When the dough is double in size, press the dough down with your hands and transfer it from the bowl to a lightly floured work surface to shape dough. Stretch the dough into a log about 16 inches long (it will be about 5 inches wide). Use a sharp knife or pizza cutter to mark 16 1-inch strips, then cut the strips into equal pieces.
To shape a simple knot, roll one piece of dough into an 8 inch long rope. Tie a knot in the middle of the rope, then tuck the ends under the knot to form a knotted ball. Carefully transfer the knot to the prepared baking sheet. Repeat this, making knots with the rest of the strips. Place 8 knots per sheet pan, set 2-3 inches apart.
Cover the knots on the prepared baking sheet lightly with plastic wrap or a towel. Let them rise again for about 30 minutes.
Heat the oven to 400°F. Brush the tops of the knots with the za’atar oil. Some of the oil will run off, which is fine. Bake for about 20 minutes, or until they are golden brown on top. Cool for 5 minutes, dust with chopped herbs, and serve warm or at room temperature.
Store leftover knots covered for up to2 days at room temperature or in the refrigerator for about 1 week. Freeze the baked knots in an airtight container or freezer bag for up to 3 months. To reheat, thaw and then reheat in a low oven or a few seconds in the microwave.

Notes

Substitutions and Tips

To use pre-made pizza dough instead of homemade dough, find the store-bought dough in grocery stores either in the refrigerator or freezer sections. Simply start by getting the dough to room temperature, and shape and bake from there as directed in the recipe.

For buttery garlic knots, melted salted or unsalted butter makes a delicious garlic butter for this recipe and can replace the olive oil for the topping mixture.

Other types of yeast will work fine in this recipe. For instant yeast, skip the proofing step and add it, dry, to the flour with everything else. That first rise time may need to increase some to get to double in size. For active dry yeast, follow the recipe the same as written for rapid rise yeast, and increase rise time if needed.

Spice it up! Add red pepper flakes or cayenne pepper to the topping for a kick of heat.

Finish the knots with other salty flavors, such as parmesan cheese or garlic salt.

Make Ahead and Storage

To make these ahead of time, cool to room temperature after baking. Store them in an airtight container at room temp for up to 3 days. To freeze, bake the knots, cool, then freeze in an airtight container or freezer bag for up to 4 months. To reheat, thaw to room temperature and reheat in a low oven of about 170°F until warmed through.

The dough is fine to make ahead. Immediately after kneading it and placing in an oiled bowl, cover and refrigerate. The next day, bring the dough to room temperature until it doubles in size (about 2 hours), and proceed.

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