The tweaks to the recipe were very simple. I just allowed the dough to rise a second time and it produced a softer and better texture garlic knot. I also used a little extra garlic butter when brushing them out of the oven, and that never hurt nobody ;)
recipe for the dough
1 c. warm water
2 1/4 tsp. active dry yeast
1 tbsp. honey
1 tbsp. olive oil
1 tsp. salt
2 1/2 to 3 c. all purpose flour
Simply dissolve the yeast in warm water with honey. Set aside and allow the yeast to bloom (or wake up a bit) and get foamy. In a stand mixer fitted with the dough hook, pour yeast mixture in with olive oil. Add the flour, about 2 1/2 cups to start, and begin to knead on low (speed 1 or 2). Add salt and continue to kneed for about 8 to 10 minutes. If the dough climbs, up the dough hook, add more flour a few tablespoons at a time. The dough should pull away from the bowl and be soft and smooth, not sticky.
Put the dough into a greased bowl, cover with a towel, and allow to rise for 2 to 3 hours.
On a floured surface cut the dough into fourths. Working with one fourth at a time, roll into a rectangle about 12 inches by 5 inches. Cut the rectangle into 5 or 6 pieces lengthwise.
Roll each strip into a little flour to remove tackiness, and tie into a knot. Place onto greased baking sheet.
Repeat with remaining dough. Cover with a towel and allow to double in size, about an hour.
Preheat your oven to 400 degrees. Spray the tops of the knots with cooking spray. If you want to add cheese, do it now. Bake for 17 to 20 minutes, or until golden brown.
While the knots are baking, melt a stick of butter with 1 tbsp. minced garlic and 1/2 tsp. parsley. As soon as the knots come out of the brush them liberally with melted butter mixture. Serve immediately by themselves or with marinara!
