Garlic Knots_FW

FOOD INTELLIGENCE

BIG IDEAS THE GASTRONAUT FILES

photographs : con poulos ; food stylist : simon andrews ; style editor : suzie myers

Tie One On

We’re calling it: 2017 is the year of the garlic knot. And the best part about these revamped classics taking Brooklyn by storm? They’re not only good, they’re good for you.

AT NEWLY OPENED GRISTMILL

in Park Slope, dough wunderkind Jake Novick-Finder has a devoted following for his reinvention of the beloved pizza shop snack. Made with fresh, locally milled flour (which is more nutrient-dense) and whole-grain spelt flour, his garlic knots are chewier and more flavorful than your standard knots. He finishes them with a liberal sprinkling of everything-bagel spice and cacio e pepe toppings. “But they still hit that same nostalgic note,” he says. —JULIA HEFFELFINGER F O L L O W U S @ F O O DA N D W I N E

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F E B R UA R Y 2017

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The Gastronaut Files

Spelt Garlic Knots

3. Turn the dough out onto a very lightly floured work surface. Gently stretch it into a square and fold each of the 4 sides into the center.

Flip the dough seam side down and return to the bowl. Cover with the damp towel and let rise in a warm place until the dough is doubled in bulk and springs back slowly after you touch it, about 1 hour.

Active: 1 hr 45 min; Total: 5 hr 40 min; Makes 16 Novick-Finder prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy imparts structure, a perfect chew and a poofy interior after it’s baked.” ¼ cup extra-virgin olive oil 2 tsp. active dry yeast 2 cups all-purpose flour, plus more for dusting

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4. Line 2 large rimmed baking sheets with parchment paper.

Turn the dough out onto a lightly floured work surface and, using a large knife or a bench scraper, cut it into 16 equal portions.

Gently roll each piece of dough into a ball and carefully transfer to the prepared baking sheets. Loosely cover with damp kitchen towels and let stand in a warm place for 30 minutes.

2 cups spelt flour, such as Farmer Ground (see Note) 1 Tbsp. kosher salt

5. Invert 1 ball of dough onto an unfloured work surface so it is sticky side up. Using your pointer fingers, press the outside edges of the dough together to seal the sticky side. Using your palm, flatten the dough, then turn it so the longer side is facing you. Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log. Roll the log into a 12-inch rope, then tie into a loose knot with 2 long tails. Transfer the knot to the baking sheet and repeat with the remaining balls of dough.

1. In the bowl of a stand mixer fitted with the dough hook, mix the olive oil and yeast with 1¼ cups of water. Let stand until foamy, about 5 minutes. Add both flours and mix on low speed until the dough comes together, about 5 minutes. The dough should be smooth but not sticky; add 1 tablespoon of water if it is too dry. Let rest for 15 minutes.

The Gastronaut Files

Everything Knots

Top That From New York bagels to a Roman pasta, garlic knot inspiration can come from anywhere.

Here, three of our faves.

Cacio e Pepe Knots

Active: 10 min; Total: 35 min; Makes 16

Active: 10 min; Total: 35 min; Makes 16

Preheat the oven to 425°. In a small bowl, mix 2 Tbsp. each poppy seeds and sesame seeds. Brush the knots with garlic butter (recipe below), leaving the garlic pieces behind, and sprinkle with the seeds. Bake the knots for about 20 minutes, until puffed and browned.

Drizzle with more garlic butter and sprinkle with 2 Tbsp. dried onion flakes.

Serve warm.

Preheat the oven to 425°. Brush the knots with garlic butter (recipe below), leaving the garlic pieces behind, and top with freshly grated ParmigianoReggiano, freshly ground black pepper and flaky sea salt. Bake the knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and garnish with more ParmigianoReggiano and pepper. Serve warm.

6. Carefully slide each baking sheet into a clean, unscented 13-gallon plastic kitchen bag and tie the bags closed; leave air in the bags to prevent the plastic from touching the dough. Let the knots rise in a warm place until the dough is puffed and springs back slowly after you touch it, about 1 hour. Toppings and baking instructions are at right.

2. Add the salt and mix on medium-low speed until the dough is stiff and springs back when you touch it, 10 to 15 minutes. Shape into a ball and transfer to a large bowl. Cover the bowl with a damp kitchen towel and let stand in a warm place until the dough is doubled in bulk, about 1 hour.

NOTE Farmer Ground spelt flour can be found at Whole Foods, but

any local, finely ground spelt flour will work here.

Master the Knot Gristmill’s unique shape takes a cue from Novick-Finder’s croissant obsession. “The caramelized ends are worth fighting over!”

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sticky side up, press the outside edges of the ball together to seal.

with your palm and rotate the oval so the long side faces you.

PINCH THE DOUGH With the

FLATTEN Press down on the dough

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FORM A LOG Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log.

Classic Garlic Knots

Active: 15 min; Total: 1 hr 30 min; Makes 16

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ROLL IT OUT Using both hands and

TIE A KNOT Tie the rope into a

working from the center of the log to the ends, roll into a 12-inch rope.

F E B R UA R Y 2017

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loose knot with 2 long tails.

Transfer to a baking sheet; repeat.

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LET RISE Slide the baking sheets into 2 very large plastic bags. Fill with air and tie. Proof for 1 hour.

F O L L O W U S @ F O O DA N D W I N E

Preheat the oven to 425°. In a medium saucepan, melt 2 sticks unsalted butter in 1 cup extra-virgin olive oil. Add 20 cloves (about 1 head) coarsely chopped garlic and cook over low heat, stirring occasionally, until the garlic is very soft and golden, about 45 minutes. Keep warm over very low heat. Gently brush the knots with the garlic butter, leaving the garlic pieces behind, and sprinkle with flaky sea salt. Bake the garlic knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and sprinkle with finely chopped parsley. Serve warm.

F O L L O W U S @ F O O DA N D W I N E

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