Thursday, February 9, 2012

Spicy Sriracha Garlic Knots

These are not your run-of-the-mill, ordinary garlic knots. No sirree! These are spicy sriracha garlic knots and they will knock your socks off! You can make them as spicy as you like depending on the chilies (variety and amount) and how much sriracha sauce you use. But, one things is certain: these knots are insanely delicious! Hot and tasty, you will find yourself making these all the time.

Spicy Sriracha Garlic Knots

Make about 40

For the dough:
1 3/4 warm water
1/4 c olive oil
1 t sea salt
1 T sugar
1 1/2 T active dry yeast

Approx. 5 1/2 c all-purpose, unbleached flour

Plus extra olive oil and flour for making the knots

Spicy Garlic Coating:
1/8 c olive oil
1/4 c  unsalted butter

4 cloves garlic, crushed

2 t finely minced Thai chilies

2 t sriracha sauce

Sea salt to taste

Combine water, 1/4 c olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area).

Chill the dough for a couple hours to make it easier to handle. Set up your rolling and knotting station.  Put out a large wooden cutting board and oil liberally then dust with flour (the oil and flour balance the stick and glide of the dough, you’ll use them both liberally while making the knots.)  Leave the container of olive oil and medium bowl of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

Oil your hands to help keep dough from sticking to them. Pinch off and weigh ping pong sized balls of dough (approx. 1 oz). Set on the floured board, leaving an empty area to roll out the individual knots.

Taking the ball nearest to you, toss in the bowl of flour, and smack the ball of dough the board to knock off the excessive flour. Roll the ball back and forth between your hands and using the board to create an even rope.

Tie into a knot (over, under, and through) and place on lined sheet pan with a 1 1/2″ spacing between each knot.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.

Continue making the rest of the knots with the rest of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make the spicy garlic coating.  Gently warm olive oil, butter, garlic, and minced chilies in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add sriracha sauce and chopped parsley into the coating. Taste for spice then set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.

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