Joanna Gaines’ Garlic Knots Recipe: Prep Time and Instructions

On the heels of Joanna Gaines’ enormously profitable cookbook Magnolia Desk, the star of HGTV’s “Fixer Higher” and co-founder of the house and life-style model Magnolia has launched a comply with up cookbook: Magnolia Desk, Quantity 2.

Full of private tales and a slew of recipes, the cookbook showcases Joanna’s devotion to meals, and the way it serves as a relentless, buzzing soundtrack — one indelibly woven into her life.

Recipes run the gamut from pumpkin cream cheese bread to mushroom-gruyère quiche. It’s a set of inviting dishes that’ll truly make you excited to dive into the kitchen.

The e book additionally highlights a bunch of elementary cooking expertise and know-how. You’ll discover an introductory information to herbs, seasonings, and spices, plus tips about transitioning to creating your personal pantry staples at residence (reminiscent of pie crust, pesto, and pizza dough).

Forward, Joanna shares a simple recipe for garlic knots, good for when you’re craving a pile of oil-slicked dough balls (and who isn’t?) however can’t squeeze in a go to to your native Italian joint.

This model depends on a easy mixture of water, yeast, and bread flour, which rises for slightly underneath 2 hours. The dough is split and rolled into lengthy logs, tied into makeshift knots, and slipped into the oven. They emerge golden brown and sizzling, primed to be doused in a garlicky-butter combination — which ought to be utilized liberally and instantly.

From Magnolia Desk, Quantity 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

“These are traditional garlic rolls that I form right into a knot for a extra elevated dish. It’s a enjoyable baking course of to incorporate the children in — they love to assist kind the dough into knots (some take extra artistic liberty than others) and watch how they rise within the oven. I usually serve these with pasta — I simply love the way in which the garlic flavors meld with a creamy sauce.”

Prep time: 3 hours, 25 minutes

Prepare dinner time: Quarter-hour

Makes 16 knots


For the dough:

  • ¾ cup heat water (95°-110°F/35-45°C)
  • 1 teaspoon sugar
  • One ¼-ounce packet energetic dry yeast
  • 2 ¼ cups bread flour, plus extra for the work floor
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil, divided, plus extra for oiling the bowl

For the garlic topping:

  • 5 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 2 tablespoons minced recent parsley
  • 1 teaspoon flaky sea salt, reminiscent of Maldon


  1. Make the dough: In a small bowl, mix the nice and cozy water, sugar, and yeast. Let sit for about 5 minutes, till the sugar and yeast are dissolved.
  2. In a stand mixer fitted with the dough hook, mix the bread flour and salt. Add the yeast combination and 1 tablespoon of the olive oil and blend on medium-low velocity for about 5 minutes, till the dough is slightly sticky however pulls away from the bowl.
  3. Form the dough right into a ball. Place in a bowl nicely coated with olive oil and canopy with plastic wrap. Let rise in a heat spot till doubled in measurement, 1 hour half-hour to 1 hour 50 minutes (or refrigerate in a single day for a sluggish rise).
  4. Line two baking sheets with parchment paper.
  5. Uncover the bowl and punch down the dough to launch the air. On a floor sprinkled with flour, divide the dough into quarters. Work with one portion at a time, protecting the remaining parts with plastic wrap or a moist towel. Divide every portion into quarters and roll every till 6-7 inches lengthy. Tie right into a knot and place on the ready pans. Repeat to make 16 whole knots, leaving 2 inches between the knots.
  6. Brush the knots with remaining 1 tablespoon olive oil and canopy with plastic wrap or a moist towel. Let rise till doubled in measurement, about 1 hour.
  7. In the meantime, preheat the oven to 400°F (200°C).
  8. Switch the pans to the oven and bake till the knots are golden brown on the highest, 12-Quarter-hour.
  9. In the meantime, make the garlic topping: In a small saucepan, soften the butter. Add the garlic and swirl till aromatic, then take away from the warmth. Add the parsley and stir to mix. As quickly because the knots come out of the oven, brush the tops with the garlic butter. Sprinkle with the ocean salt and serve heat.
  10. Retailer in a zip-top bag or hermetic container at room temperature for as much as 3 days.

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