Garlic Knots

We have pizza night once a week- usually on Sundays. We vary the type and toppings, of course. 🙂 During the initial lockdown, we started experimenting with many variations of garlic knots to eat with our special pizza. I now realize that pizzeria versions are soaked in an incredible amount of oil.  I opted for a drizzle before and after baking instead.

We made them with different doughs and determined that a 24-hour pizza dough (one of my favorites) resulted in our preferred garlic knots. We also attempted to make them with sourdough pizza dough (of course!) but they were too puffy. We experimented with different baking temperatures as well. I found that a higher oven temperature and shorter baking time resulted in more tender garlic knots.

This recipe makes two batches of eight knots; I froze half and thawed them in the refrigerator prior to baking with excellent results. Great.

Yield: about 16 garlic knots

For the Dough:

• 153 grams (1 1/4 cups) 00 Flour
• 153 grams (1 1/4 cups) King Arthur All-Purpose Flour
• 8 grams (scant 2 teaspoons) fine sea salt
• 2 grams (scant 1/2 teaspoon) active dry yeast OR 4 grams (scant 1 teaspoon) fresh yeast
• 4 grams (scant 1 teaspoon) good olive oil
• 202 grams (1 cup minus 1 T) lukewarm water

For the Topping: (make half if freezing half of the garlic knots)

• 5 to 6 T extra-virgin olive oil
• 6 garlic cloves, minced
• 1-2 pinches coarse salt
• dash of red pepper flakes, or more to taste, optional
• 1/4 cup freshly grated Parmesan cheese, optional

To Serve:

• marinara sauce, optional
• minced parsley, for garnish, optional

To Make the Dough (24 to 48-hours in advance):

1. In a bowl, thoroughly combine the flours and salt; make a well in the center.
2. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water.
3. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
4. After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
5. Flour your hands and the work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as necessary. The dough will be nice and sticky, but after a few minutes of kneading it should come together into a smooth mass.
6. Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap.
7. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure- which results in a chewy, pliable crust with great flavor.

To Shape the Dough:

1. Roll each dough ball into an 8-inch log.
2. Using a knife or bench scraper, cut each log into 8 pieces (approximately 1-inch each and equal in size).
3. Roll each piece into and 8-inch long rope. (You will have 16 ropes.)(I did this by hand but my kids also used a rolling pin.)
4. Tie each rope into a knot. (The ends can be tucked underneath or left out.)
5. Arrange the knots on two aluminum foil-lined baking sheets. (I ultimately preferred aluminum foil over parchment paper because of the high oven temperature.)(At this point some of the garlic knots can be frozen- see note below.)
6. Lightly cover and let them rest in a warm spot for at least 30 minutes, or up to 45 minutes. (I used a proofing oven.)
7. Meanwhile, preheat the oven to 500 degrees. (I used the baking stone setting with a stone placed in the lowest position.)
8. When the rise time is nearly complete, prepare the topping.

To Prepare the Topping:

1. Combine the olive oil, minced garlic, salt, and red pepper flakes, if using, in a small skillet.
2. Cook for about 1 minute, or until fragrant. Remove from heat and reserve.

To Bake & Serve the Garlic Knots:

1. When the rise time is complete, brush the top of the garlic knots with a little more than half of the garlic-olive oil topping.
2. Bake in the preheated oven for about 5 to 7 minutes, or until golden brown.
3. Remove from oven and brush with remaining garlic-olive oil topping.
4. Garnish with freshly grated Parmesan and/or parsley, as desired. Serve plain or with marinara sauce for dipping.

Note: Cover and store leftover garlic knots in the refrigerator for up to 1 week.

To Freeze Dough Prior to Baking:  Arrange the shaped knots on a plastic wrap-lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 foil-lined baking sheets, cover lightly, and allow to rest/rise in a warm spot for 1 hour before baking as above.

Crusty Sourdough Rolls

I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.

This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.

Yield: 8 rolls

• 7 oz of thick liquid pourable starter (1 1/4 cups)
• 13 oz white bread flour (2 1/2 cups to 3 cups)
• 6.5 oz of water (3/4 cup plus 1 tablespoon)
• 1/2 teaspoon of granulated sugar
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon of yeast

1. Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
2. Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
3. Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
4. Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
5. When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
6. When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
7. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
8. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
9. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
10. Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
11. Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
12. When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
13. Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.

Sourdough Soft Pretzels

Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉

The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.

This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.

For the Dough:

• 3/4 cup (170g) water
• 1 cup (227g) sourdough starter, unfed/discard
• 3 cups (361g) unbleached all-purpose flour
• 1/4 cup (35g) nonfat dry milk
• 2 tablespoons (14g) non-diastatic malt powder or 1 tablespoon (14g) sugar
• 1 tablespoon butter or vegetable oil
• 1 1/2 teaspoons coarse salt
• 2 teaspoons instant or active dry yeast

To Garnish & To Serve:

• 2 tablespoons (28g) water
• pretzel salt
• 2 tablespoons (28g) melted butter
• yellow, deli, and coarse mustards, for serving, optional
• warm queso, for serving, optional

1. Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
2. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
   
5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
6. Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
8. Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
9. Serve with a variety of mustards and/or queso, as desired.

Sourdough English Muffins

As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!

This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.

Yield: 12 to 14 muffins

• 245 grams (1 cup plus 1 tsp) milk, whole or 2%
• 120 grams (1/2 cup) water
• 56 grams (4 tbsp) unsalted butter, cubed
• 75 grams (heaped 1/2 cup) bubbly active starter
• 24 grams (2 tbsp) granulated sugar
• 500 grams (4 cups plus 2 tbsp) all purpose flour
• 9 grams (1 1/2 tsp) salt
• Cornmeal or semolina flour, for dusting

To Make the Dough:

1. In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
2. Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
3. Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
4. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)

Bulk Rise:

1. Place dough in a lightly greased bowl.
2. Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
3. Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.

To Shape:

1. In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
2. Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
3. With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
4. Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
5. Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.

For the Second Rise:

1. Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)

To Cook the Muffins:

1. Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
2. Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
3. Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
4. Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
5. When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.

Recipe Notes:

Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.

The tip to cooking English muffins is to find balanced heat.  If the flame is too high, the outside will brown too quickly leaving the center undercooked.  If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.

You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.

You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.

Sourdough Popovers

This deliciousness was dangerously easy to throw together.

This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.

Instructions for sweet and savory variations are below the recipe.

Yield: 6 popovers

• 1 cup (227g) milk (full-fat, reduced-fat, or skim), warmed
• 3 large eggs
• 1/2 cup (113g) sourdough starter, ripe (fed) or discard
• 3/4 teaspoon coarse salt
• 1 cup (120g) unbleached all-purpose flour

1. In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
2. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don’t over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
3. Heat a muffin or popover pan in the oven while it’s preheating to 450°F, preferably on convection.
4. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. (To use melted butter: Melt 2 T butter and then distribute 1/2 tsp to the base of each popover cup before adding batter.)
5. Quickly pour the batter into the cups, filling them almost to the top. If you’re using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
   
6. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 10 (in a convection oven) or up to 20 minutes in a standard oven, until popovers are golden brown.
7. Remove the popovers from the oven and serve immediately.

Variations:

• For sweet, cinnamon-sugar popovers: Prepare and bake the popovers as instructed. When the popovers come out of the oven, brush them with melted butter (about 1/4 cup per batch), and roll them in cinnamon-sugar (about 1/4 cup per batch).

• For savory, cheddar-herb popovers: Mix 2 teaspoons herbes de Provence and 1/4 cup shredded Vermont cheese or cheese powder to the flour before stirring it into the sourdough-egg mixture. Finish the popovers according to the recipe instructions.

English Muffin Bread

I have another special breakfast to share. Having a treat to start the day brings a little sunshine. 🙂

I am not really a bread person, but I do really enjoy English muffins. I often have a whole wheat “British muffin” from Trader Joe’s for breakfast. Naturally, this bread full of nooks and crannies caught my eye.

The recipe is from Shauna Sever’s Midwest Made: Big, Bold Baking from the Heartland. It is easy and relatively quick to prepare, with only one rising time. She suggests baking the loaf in a German Rehrucken (crimp loaf pan) or standard loaf pan. I baked the loaf in my favorite Pullman loaf pan and modified the baking time accordingly.

The original recipe recommends making it a day ahead to serve it toasted the next day. We ate warm from the oven, slathered with salted Irish butter and our homemade strawberry-vanilla bean jam. We did toast the leftovers! Perfect.

Yield: One loaf

• nonstick cooking spray, for pan
• 3 T (30 g) yellow cornmeal, divided
• 2 1/4 tsp instant yeast
• 1/3 cup (75 g) warm water (110° to 115°F/43° to 46°C)
• 3 tsp granulated sugar, divided
• 3 cups (384 g) unbleached all-purpose flour, spooned and leveled
• 1 1/2 tsp fine sea salt
• 1/4 tsp baking soda
• 1 cup (225 g) well-shaken buttermilk, at room temperature
• 2 T plus 1 tsp (32 g) vegetable oil (I used canola oil)
• 1 T unsalted butter, melted

1. Lightly spray a 9×5-inch (23×12.7 cm) metal loaf pan, German Rehrucken crimp loaf pan, or Pullman loaf pan with nonstick cooking spray. Wipe away any excess that pools in the edges.
2. Dust the pan all over with about 2 tablespoons of cornmeal; tap out the excess.
3. In a small bowl, whisk together the yeast, warm water, and 1 teaspoon of the sugar. Let rest for a couple of minutes.
4. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, the remaining 2 teaspoons of granulated sugar, salt, and baking soda.
5. On low-speed, stir in the buttermilk, oil, and finally the yeast mixture. Mix until incorporated. (It is very important that the buttermilk is at room temperature so that the dough can rise well.)
6. Increase the speed to high and mix for 1 minute, stopping halfway through to scrape down the bowl. The dough will be soft and sticky.
7. Scrape the dough into the prepared pan.
8. Oil your hands lightly and pat the dough gently and evenly into the pan.
9. Sprinkle the top with the remaining tablespoon of cornmeal.
10. Cover with plastic wrap and let rise until doubled and the dough comes about 1 inch from the top of the pan, about 1 hour. (I used a proofing oven.)
11. During the rise, position a rack in the center of the oven and preheat it to 400°F/200°C.
12. Bake the bread until golden and risen, with a hollow sound when tapped int he center, 22 to 25 minutes for a standard or crimped loaf pan, or 18 to 20 minutes for a Pullman loaf pan. The internal temperature should register at least 190°F/88°C on an instant-read thermometer.
13. Turn out the bread onto a wire rack. Brush lightly all over with the melted butter. (I only brushed the top.)
14. Let cool completely before slicing- if you can wait!

Cinnamon-Date Sticky Buns with Vanilla Glaze

The photo of this special breakfast is on the cover of the April issue of Bon Appétit. I made it almost immediately after seeing the magazine! I really liked the idea of using dates in the filling to add a little bit of natural sweetness and fiber- and to reduce the amount of sugar. Yum.

This recipe is from Bon Appétit, contributed by Molly Baz, Sohla El-Waylly, and Sarah Jampel. It was included in an article titled, “Butter, Sugar, Flour, Magic: A Basically Guide to Better Baking.” There are a lot of other delicious treats included in the article. 🙂 I made the dough and the date filling the day before assembling and baking.

It would be a lovely breakfast to serve on Easter morning.

Yield: 9 sticky buns

For the Dough:

• 3/4 cup buttermilk or whole-milk plain yogurt
• 7 T vegetable oil, divided
• 1 large egg
• 1/4 cup (50 g) packed dark brown sugar
• 1/4-oz (2 1/4 tsp) envelope active dry yeast
• 3 cups (375 g) all-purpose flour
• 1/4 tsp baking soda
• 1 tsp kosher salt

For the Filling and Assembly:

• 1 cup (180 g) packed Medjool dates, halved, pitted
• 2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3 T vegetable oil, divided
• 1/4 cup (50 g) packed dark brown sugar
• 3/4 cup (83 g) Confectioners’ sugar
• 3 T buttermilk or plain whole-milk yogurt
• 1 tsp vanilla paste or extract

To Make the Dough:

1. Combine the buttermilk and 6 tablespoons of oil in a small microwave-safe bowl. (It won’t get smooth.) Heat in the microwave in three 10-second intervals until just about body temperature, or when it registers 98°F with an instant-read thermometer. (Alternatively, the mixture can be heated in a small saucepan on medium-low for about 1 minute.)
2. Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk in the buttermilk mixture.
3. Pulse the flour, baking soda, and salt in a food processor to combine.
4. With the motor running, stream in the buttermilk mixture. Process until about 80% of the dough comes together in a ball, about 2 minutes. (The mixture will look very wet at first, then the sides will begin to pull away.)
5. Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface. (It will be wet and sticky.)
6. Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. (You can lightly oil your hands if the dough is too sticky.) The dough will grow silkier, tighter, and easier to work with as you knead.
7. Roll out the dough into a rough 8-inch square.
8. Fold dough over onto itself to make and 8×4-inch rectangle, then flatten it slightly and fold over once more to make a 4-inch square.
9. Roll dough back out into an 8-inch square.
10. Repeat the folding process (Step 8); you will finish with a 4-inch square.
11. Pour remaining 1 tablespoon of oil into a medium bowl and add dough (still folded); turn to coat.
12. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. (I refrigerated my dough overnight.)

To Make the Filling and Assemble:

1. Place dates in a small bowl and pour in 1 1/2 cups hot water to cover. Let soak until softened, about 10 minutes.
2. Drain dates and transfer to a food processor; discard soaking liquid.
3. Add cinnamon, salt, and 2 tablespoons of oil.
4. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about 1/2 cup purée.)
5. Grease a 10-inch cast-iron skillet with remaining 1 tablespoon of oil.
6. Transfer dough to a clean, unfloured surface and roll out to an 8-inch square.
7. Fold in half into an 8×4-inch rectangle, then fold rectangle over itself to form a 4-inch square. If dough feels tough and uncooperative, let it sit for about 5 minutes to relax and try again.
8. Roll out dough into a 12-inch square, about 1/4-inch thick.
9. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a 1/2-inch border without purée along edge farthest from you.
10. Sprinkle brown sugar over purée.
11. Starting at the edge closest to you, roll up dough into a tight log.
12. Using a sharp serrated knife and long sawing motions, trim about 1/2-inch of dough from both ends. (These ends can be discarded, but I baked them in a separate small ramekin.)
13. Slice log crosswise into 3 sections, wiping knife clean between cuts.
14. Slice each section crosswise into 3 buns. (I used a ruler.) You should have 9 buns total that are each about 1-inch thick. Transfer buns to prepared pan as you go.
15. Cover pan tightly with plastic wrap or foil. Place in a warm, dry spot. (I used plastic wrap so that I could monitor the rising process. I also placed the pan in a warming drawer.)
16. Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1 to 1 1/2 hours, depending on the humidity and warmth of your kitchen.
17. Remove plastic wrap, if using, and cover pan with foil.
18. Place a rack in the middle of the oven; preheat to 350°F, preferably on convection.
19. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. (I baked the small ramekin with the extra end pieces, covered with foil, at the same time.)
20. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. (I baked the small ramekin with the extra end pieces at this point for about 5 minutes- uncovered.)
21. Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
22. Brush glaze over warm buns and serve in skillet.

Do Ahead: Purée can be made 3 days ahead. Place in an airtight container, cover and chill. Bring to room temperature before using.