Soft Garlic Knots

These are the perfect accompaniment to a nice warm soup. I was so excited while I was making them because I've seen them so many places lately and have wanted to try them. I don't tackle yeast breads on weekdays, but weekends are perfect for them! These were fun to make, partly because I love working with yeast, and partly because I liked the process of shaping them. They were so easy and had little hands-on time, so you should try them soon!

Shaping the knots

no more cooking in daylight!!

the final product

mmm..can you tell how soft and pillowy they are???

I wound up using the version that I saw on Annie's Eats--I'll just link you to her so you can see her step-by-step instructions of how to shape the knots. Much easier than I thought it would be for sure. Be sure to use bread flour! If I were you, I'd use just a touch more garlic, too:)

Soft Garlic Knots

I froze half of the recipe after shaping the knots. I put them on a waxed-paper lined baking sheet and put them in the freezer for about 45 minutes. After they were frozen solid, I put them in a freezer bag. To bake, I will put them out on a lined baking sheet and allow to thaw and rise in a warm place, then bake as directed.