Saturday we had a pretty big snow - maybe 6 or 7 inches - so when everyone decided we were staying in for the day I was happy to comply. Our menu for Saturday was spaghetti and sausage (Adrienne's favorite form of pasta) and originally I had though I would make garlic bread with it but after some careful thought I figured why not make some garlic knots.
I wasn't sure which recipe to use so I thought I'd go with one from a chef I trusted: Emeril. Unfortunately, I was pretty disappointed in how they came out. The dough was fairly easy to work with - though it tore easily - and making them into little knots was a quick process for both Adrienne and myself.
The problem came I think because the instructions say to toss the cooked knots in the garlic butter after they're baked. I ended up brushing them with it (because I only wanted to use half the amount of butter he uses to save some calories), but I don't think that made any appreciable difference. The outside was hard - not the soft of say a freshly baked pretzel. Even the next day after sitting in a ziptop bag they were still hard (though microwaving them for 25 seconds produced a soft knot exactly what I was looking for).
I think maybe if I try it again I'll brush the garlic butter mixture onto them before I bake them. That will keep them soft. If you'd like to try the recipe yourself, here's the link.
Anyone have a tried and true garlic knot recipe?
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