The Science and Soul of Garlic Knots

Overview

This video explores the origin of the garlic knot in 1973 Queens, New York, and elevates it into a culinary masterpiece. It details a precise recipe for creating perfect garlic knots, emphasizing dough development, high-heat baking, and immediate flavor absorption for a superior texture and taste.

Ingredients

• 500 grams (17.5 ounces) bread flour
• 10 grams (2 teaspoons) fine sea salt
• 3 grams (0.5 teaspoon) instant yeast
• 325 milliliters (1.33 cups) ice-cold water
• 115 grams (0.5 cup) unsalted butter
• 60 milliliters (0.25 cup) extra virgin olive oil
• 30 grams (8 cloves) finely minced fresh garlic
• 10 grams (0.25 cup) finely chopped flat-leaf parsley
• Heavy pinch sea salt
• 30 grams (1 ounce) aged Parmigiano-Reggiano
• 400 grams (14 ounces) San Marzano tomatoes
• 15 milliliters (1 tablespoon) olive oil
• Whole sprig basil
• Salt

Instructions

1. In a stand mixer, combine 500 grams of bread flour, 10 grams of fine sea salt, and 3 grams of instant yeast.
2. Slowly stream in 325 milliliters of ice-cold water and mix on low for 8 minutes until the dough clears the bowl.
3. Transfer the dough to an oiled container, cover tightly, and cold-ferment in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for exactly 48 hours.
4. After 48 hours, bring the dough to room temperature for exactly 2 hours, then gently punch it down.
5. Roll the dough into a rectangle about 1.5 centimeters (0.5 inch) thick.
6. Using a bench scraper, cut strips 15 centimeters (6 inches) long and 2.5 centimeters (1 inch) wide.
7. Gently tie each strip into a simple overhand knot, leaving it loose so it can expand in the oven.
8. Place the knots on a parchment-lined baking sheet, cover with a damp towel, and let them proof for 45 minutes until they puff up by about fifty percent.
9. While the knots proof, preheat your oven with a baking steel or stone on the middle rack to 260 degrees Celsius (500 degrees Fahrenheit) for a full 60 minutes.
10. Right before loading the knots, place a shallow pan with half a cup of boiling water on the bottom rack to create a burst of steam.
11. Slide the parchment with the knots directly onto the baking steel and bake for exactly 8 minutes.
12. While knots bake, melt 115 grams of unsalted butter with 60 milliliters of extra virgin olive oil in a wide skillet over medium-low heat.
13. Add 30 grams (8 cloves) of finely minced fresh garlic and cook for exactly 2 minutes at around 90 degrees Celsius (195 degrees Fahrenheit), just until fragrant, ensuring the garlic does not brown.
14. Remove from heat and stir in 10 grams of finely chopped flat-leaf parsley and a heavy pinch of sea salt.
15. The second the knots come out of the oven, immediately transfer them into a large stainless steel bowl.
16. Immediately pour the hot garlic-butter-oil mixture over them and toss vigorously for 60 seconds.
17. Let them rest in the bowl for exactly 3 minutes so the fat fully absorbs.
18. Finish by grating 30 grams (1 ounce) of aged Parmigiano-Reggiano directly over the top.
19. For the marinara, crush 400 grams of San Marzano tomatoes by hand.
20. Simmer tomatoes in a small saucepan with 15 milliliters of olive oil and a whole sprig of basil for exactly 15 minutes over medium heat, around 100 degrees Celsius (212 degrees Fahrenheit).
21. Season marinara with salt and serve immediately with the knots in a paper-lined basket.

In this video

• The garlic knot originated in 1973 Queens, New York, as a clever way for a pizzaiolo to use scrap pizza dough.
• A 65-percent hydration pizza dough with strong gluten development is crucial for the foundation of a perfect garlic knot.
• Cold-fermenting the dough in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for exactly 48 hours is essential for flavor and chew.
• Knots should be tied loosely as simple overhand knots to allow for proper expansion during baking.
• Baking requires aggressive, radiant heat at 260 degrees Celsius (500 degrees Fahrenheit) for exactly 8 minutes on a preheated baking steel.
• Creating a burst of steam by placing boiling water on the bottom rack right before baking contributes to the crust.
• The garlic coating mixture of unsalted butter, extra virgin olive oil, and fresh minced garlic should be cooked just until fragrant to prevent bitterness.
• Immediately tossing the screaming hot knots with the garlic-butter-oil mixture forces the fats to penetrate the crust.
• A true garlic knot is best served with a bright, acidic marinara sauce, such as one made from hand-crushed San Marzano tomatoes.
• Grate 30 grams (1 ounce) of aged Parmigiano-Reggiano directly over the top of the finished knots for added flavor.

Frequently asked questions

What is the origin of the garlic knot?

The garlic knot originated in 1973 in Queens, New York, when a pizzaiolo started twisting scrap pizza dough into knots, baking them blistered-hot, and drowning them in garlic oil to avoid waste.

How long should pizza dough for garlic knots cold-ferment?

The dough should be cold-fermented in the refrigerator at 4 degrees Celsius, or 39 degrees Fahrenheit, for exactly 48 hours to develop essential flavor and chew.

What temperature should garlic knots be baked at?

Garlic knots require aggressive, radiant heat and should be baked at 260 degrees Celsius, or 500 degrees Fahrenheit, on a preheated baking steel or stone.

How do you prevent garlic in the coating from turning bitter?

When preparing the garlic coating, cook the minced fresh garlic in butter and olive oil for exactly 2 minutes at around 90 degrees Celsius, or 195 degrees Fahrenheit, just until fragrant, avoiding any browning.

How is the garlic-butter mixture best absorbed by the knots?

For optimal flavor absorption, the hot garlic-butter-oil mixture must be immediately poured over the knots the second they come out of the oven, then tossed vigorously for 60 seconds and allowed to rest for 3 minutes.