The Science and Soul of Garlic Knots

Overview

This video explores the origins of the garlic knot in 1973 Queens, New York, transforming a scrap pizza dough "cheap-eat" into a culinary masterpiece. It meticulously details the "science and soul" of creating perfect garlic knots, from crafting a 65-percent hydration dough with a 48-hour cold ferment to achieving a signature micro-blistered crust and optimal flavor absorption. The segment provides a comprehensive guide to making elevated garlic knots and a complementary acidic marinara sauce.

Ingredients

• 500 grams bread flour
• 10 grams fine sea salt
• 3 grams instant yeast
• 325 milliliters ice-cold water
• 115 grams unsalted butter
• 60 milliliters extra virgin olive oil
• 30 grams finely minced fresh garlic
• 10 grams finely chopped flat-leaf parsley
• heavy pinch sea salt
• 30 grams aged Parmigiano-Reggiano
• 400 grams San Marzano tomatoes
• 15 milliliters olive oil
• 1 whole sprig of basil
• salt
• 0.5 cup boiling water

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.
3. Mix on low for 8 minutes until the dough clears the bowl.
4. 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.
5. After 48 hours, bring your dough to room temperature for exactly 2 hours.
6. Punch down the dough gently, being careful not to lose bubbles.
7. Roll the dough into a rectangle about 1.5 centimeters (0.5 inch) thick.
8. Using a bench scraper, cut strips that are 15 centimeters (6 inches) long and 2.5 centimeters (1 inch) wide.
9. Gently tie each strip into a simple overhand knot, leaving it loose so it can expand.
10. 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.
11. 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.
12. Right before loading the knots, place a shallow pan with 0.5 cup of boiling water on the bottom rack to create a burst of steam.
13. Slide the parchment directly onto the baking steel and bake for exactly 8 minutes.
14. While the knots bake, melt 115 grams of unsalted butter with 60 milliliters of extra virgin olive oil in a wide skillet over medium-low heat.
15. Add 30 grams of finely minced fresh garlic and cook for exactly 2 minutes at around 90 degrees Celsius (195 degrees Fahrenheit) just until fragrant.
16. If the garlic browns, take it off the heat immediately.
17. Stir in 10 grams of finely chopped flat-leaf parsley and a heavy pinch of sea salt.
18. The second the knots come out of the oven, transfer them into a large stainless steel bowl.
19. Immediately pour the hot garlic-butter-oil mixture over them.
20. Toss vigorously for 60 seconds.
21. Let them rest in the bowl for exactly 3 minutes so the fat fully absorbs.
22. Finish by grating 30 grams of aged Parmigiano-Reggiano directly over the top.
23. For a quick dipping sauce, crush 400 grams of San Marzano tomatoes by hand.
24. Simmer the crushed 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).
25. Season the marinara with salt.
26. Serve the knots immediately in a paper-lined basket with the marinara.

In this video

• Garlic knots originated in 1973 Queens, New York, created by a pizzaiolo using scrap pizza dough.
• A perfect garlic knot foundation is a 65-percent hydration pizza dough with strong gluten development.
• The dough requires a 48-hour cold ferment in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for essential flavor and chew.
• Dough strips should be tied into loose overhand knots to allow for expansion in the oven.
• Baking requires maximum heat at 260 degrees Celsius (500 degrees Fahrenheit) on a preheated baking steel for exactly 8 minutes.
• Creating steam by placing a shallow pan of boiling water on the bottom rack before baking helps achieve the signature micro-blistered crust.
• The garlic coating, a precise emulsion of melted butter, extra virgin olive oil, and gently warmed fresh minced garlic, must be tossed immediately with screaming hot knots for optimal absorption.
• Cooking minced garlic for exactly 2 minutes at around 90 degrees Celsius (195 degrees Fahrenheit) prevents it from turning bitter.
• After tossing with the garlic coating, knots should rest for 3 minutes to allow fats to fully absorb.
• A simple marinara, made with hand-crushed San Marzano tomatoes, olive oil, and basil simmered for 15 minutes, provides the necessary acidic balance.

Frequently asked questions

Where did garlic knots originate?

Garlic knots originated in 1973 in Queens, New York, when a clever pizzaiolo decided to repurpose scrap pizza dough instead of throwing it away.

What is the ideal hydration for garlic knot dough?

The ideal hydration for perfect garlic knot dough is 65 percent, which contributes to strong gluten development and a desirable texture.

How long should garlic knot dough cold ferment?

Garlic knot dough should cold-ferment in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for exactly 48 hours to develop essential flavor and chew.

What oven temperature is best for baking garlic knots?

Garlic knots require aggressive radiant heat, baking at 260 degrees Celsius (500 degrees Fahrenheit) on a preheated baking steel for exactly 8 minutes.

How can I prevent the garlic in the coating from turning bitter?

To prevent bitterness, cook the finely minced fresh garlic in butter and olive oil for exactly 2 minutes at around 90 degrees Celsius (195 degrees Fahrenheit), removing it from the heat immediately when fragrant.