bakerisbetter

Garlic Knots, Pizza Dough and…Bagels?

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Bear with me, I made like 1234567 changes to this recipe:

Recipe Used:

  • http://prettysimplesweet.com/garlic-knots
  • Portioned it into ~30g garlic knots, pizza dough, and bagels because the recipe was veeery similar to a bagel recipe (http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/)
  • For garlic knots topping, I combined a bunch of recipes:
    • Melt butter 1 T in a small skillet over medium heat. Add minced garlic 1 T and cook for 1-2 minutes on med-low, until fragrant and color deepens but not fully cooked.
    • Add pinch salt, turn off heat. Add rest of butter 1T to help cool. Add parsley 2 T. Spread a little of mixture on top of unbaked knots. Bake 15-20 minutes at 350
    • Toss in mixture while warm. Sprinkle parm 1/8 C.

What I Changed:

  • Used Bread Flour for all!
  • Garlic Knots
    • Rolled in butter to make sure the knot didn’t just kind of “melt” into itself
    • Did a second rise
  • Pizza
    • On bottom rack, 425 for 7 min, then add sauce and toppings and bake 10 minutes
    • Made it 1/3 inch thick maybe?
    • Did a second rise
  • Bagel
    • Boiled 1 minute on each side
    • Also did a second batch that I rose, froze and tried to boil/bake directly from freezer
    • I tried to “flip” halfway in between because I read somewhere that helps them maintain their shape…
    • Baked at 425 for 15-20 min

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Guess which piece is mine!

What I Liked:

  • Garlic Knots
    • The garlic knots were SO fluffy
    • Great idea to par-cook the garlic
  • Pizza
    • The 425/bottom rack made the bottom of the pizza crisp up super nicely
    • Also, aside: sauce was from http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie and it was really great, just takes a while to cook it down so the pizza doesn’t get super soggy. Great with pasta, too! Trader Joe and his italian tomatoes 😛
  • Bagels
    • Crust was awesome
    • These were GREAT (the non-frozen batch, anyway). Loved the everything bagel topping

What I Would Change:

  • Garlic Knots
    • Might start doing garlic rolls and wrapping the topping inside, I like unraveling the rolls 😛
    • The parm was good, but I think it would also be amazing with just garlic and parsley for flavor. Maybe oregano?
    • Knots were too big, need to do ~15-20g
    • Would be better with freshly grated parm to taste. Like when it comes off all stringy and pretty looking 😛
    • Need to roll in flour instead of oil
  • Pizza
    • Need to roll it EVEN thinner. 1/8-1/4 inch? Might need to adjust bake time if making it thinner.
  • Bagels
    • Not as good when boiled straight from the freezer 😛 Took too long to bake, the crust was crispy rather than chewy, etc.
    • I need to go easy on the topping, its super salty and its flavor packs a punch haha
    • Might try increasing the boiling time to 1.5 min each side
    • Don’t think the flip really did much
    • Important to grease the sheets well because when I try to remove the bagels post-rise they tend to stick and I struggle with the bagels a little and wind up de-gassing them more than I’d like

Other Comments:

  • I think this yeast from Whole Foods – Active Dry – generally needs at least 3h to fully rise from the fridge

Comparable Recipes:

 

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