We all love garlic knots, and pull apart Christmas tree bread has been all the rage lately, so why not combine the two?
This is far from an original idea, but I thought I’d throw one together anyway (and eat it all, y’know, for science).
You can make this recipe volumes easier by subbing out store bought pizza dough or biscuit dough, but I’ve provided a recipe in case you wanted to make the effort. Store bought would still be immensely delicious, so don’t feel bad if you wanna save yourself some time during the usual holiday insanity.
I prefer to use the cheaper, shelf stable plastic container of parmesan, it adheres easier to the knots and looks more like snow! If you wish to use the good quality stuff, add it to the knots before baking, it wont look like snow but it’ll be much tastier. Otherwise those shreds will not stick to the knots and will look greasy at room temperature.
What you need:
1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
3 tbsp salted butter
2-3 cloves of garlic, finely minced
1/2 cup fresh parsley leaves
1/2 cup grated parmesan
- Jarred marinara, ranch or anything fun for dipping
- Add sugar, yeast and warm water to a mixing bowl or stand mixer. Let stand for 5 minutes to activate yeast. Add olive oil, flour and salt and mix.
- Knead mixture for about 10 minutes, until dough has removed from the sides of bowl and is a cohesive, but still slightly tacky ball. If your dough still feels too wet, add flour gradually until it’s the appropriate texture.
- Toss dough around in oiled bowl, and cover with a kitchen towel or plastic wrap and allow to rise for about 1 hour or until doubled in size.
- Prepare a large baking sheet with non stick parchment paper. Do not use wax paper or tin foil. Once dough has risen, divide into 15 2oz balls on a floured surface, or whatever size you wish. I made fairly large garlic knots, but you could make them even smaller.
- Roll dough into a 6″ log, loop into a basic knot and tuck the two ends underneath itself. Place in tapered rows, forming a triangle tree shape.
- Once you’ve arranged your Christmas tree shape, cover dough with liberally oiled plastic wrap and let rise once again in a warm spot. Another 45min-1hr. Make sure wrap isn’t too tight or touching the knots as it may hinder it’s rise.
- While dough rises a second time, preheat oven to 425F.
- In a pot or small microwaveable dish, place garlic and butter and melt. Do not add parsley at this time.
- When dough is ready, brush with half of butter and garlic mixture. Place in oven and bake for 20-25 minutes until golden brown. If you made smaller garlic knots, it should take less time so keep an eye. Everyone’s oven is different and garlic is easy to burn, so use your eyes and your nose!
- Remove bread and brush with remaining garlic and butter. Sprinkle liberally with parsley and parmesan.
- Serve with your favourite dip and enjoy!