Rosemary And  Double-Garlic Knots
Rosemary And  Double-Garlic Knots
While they may look intimidating, garlic knots couldn’t be simpler to put together and are super quick to make in an air fryer. Their small size is a boon here, as they bake up crisp and golden on the outside and, at the same time, the inside stays fluffy and soft. I use both fresh and dried garlic to really amp up the garlic’s intensity, while the rosemary adds a nice herbal balance (sage makes a great subsitute for the rosemary, too). And with just enough olive oil to keep the dough and coating from getting too dry, you don’t have to feel guilty about indulging in two…or three.
Ingrediënten
- ¼ cup milk heated to 115°F in the microwave
- ½ teaspoon active dry yeast
- 1 tablespoon honey or agave syrup
- â…” cup all-purpose flour plus more for dusting
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter at room temperature, plus more for greasing and brushing
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 2 garlic cloves minced
- ÂĽ teaspoon freshly ground black pepper
- Flaky sea salt
Instructies
- In a large bowl, whisk together the milk, yeast, and honey and let stand until foamy, about 10 minutes.
- Stir in the flour and kosher salt until just combined.
- Stir in the butter until completely absorbed.
- Scrape the dough onto a lightly floured work surface and knead until smooth, about 6 minutes.
- Transfer the dough to a bowl lightly greased with more butter, cover loosely with a sheet of plastic wrap or a kitchen towel, and let sit until nearly doubled in size, about 1 hour.
- Uncover the dough, lightly press it down to expel the bubbles, then portion it into 8 equal pieces.
- Roll each piece into a 6-inch rope, then tie it into a simple knot, tucking the loose ends into each side of the “hoop” made by the knot.
- Return the knots to the bowl they proofed in, then add the olive oil, rosemary, garlic powder, fresh garlic, and pepper.
- Toss the knots until coated in the oil and spices, then nestle them side by side in the air fryer basket.
- Cover the knots loosely with plastic wrap and let sit until lightly risen and puffed, 20 to 30 minutes.
- Uncover the knots and cook at 280°F until the knots are golden brown outside and tender and fluffy inside, about 14 minutes.
- Remove the garlic knots from the air fryer and brush with a little more butter, if you like, and sprinkle with a pinch of sea salt.
- Serve warm.
Notes / Tips / Wine Advice:
If you don’t want to tie up your air fryer basket while the knots rise, place them on a round of parchment paper or foil that’s cut to fit the bottom of your air fryer (or a 6- to 8-inch perforated “air fryer liner,” available on Amazon and also used as “bamboo steamer liners”). Let rise, then transfer to the air fryer basket, still on the paper or foil, when ready to cook.
