Spelt garlic knots recipe

Ingredients

• 1¼ cups extra-virgin olive oil
• 2 tsp active dry yeast
• 1¼ cups water
• 2 cups all-purpose flour plus more for dusting
• 2 cups spelt flour, such as Farmer Ground
• 1 Tbsp kosher salt
• 2 sticks unsalted butter
• 20 garlic cloves (about 1 head), coarsely chopped
• Flaky sea salt and finely chopped parsley, for sprinkling

1. In the bowl of a stand mixer fitted with the dough hook, mix ¼ cup of oil and yeast with 1¼ cups water. Let stand until foamy, about 5 minutes. Add flours; mix on low until dough comes together, about 5 minutes. The dough should be smooth but not sticky; add 1 tablespoon water if too dry. Let rest 15 minutes.
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.
3. Turn dough out onto a lightly floured work surface. Gently stretch into a square and fold each of the 4 sides into center. Flip dough seam side down and return to bowl. Cover with damp towel; let rise in a warm place until dough is doubled in bulk and springs back slowly after you touch it, about 1 hour.
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.
5. Invert 1 ball of dough onto an unfloured work surface, sticky side up. Using your pointer fingers, press outside edges of dough together to seal sticky side. Using your palm, flatten dough, then turn so longer side is facing you. Working from opposite side, fold dough over itself 3 or 4 times to form a tight log. Roll log into a 12-inch rope, then tie into a loose knot with 2 long tails. Transfer knot to baking sheet; repeat with remaining dough.
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.
7. In a medium saucepan, melt butter in remaining 1 cup olive oil. Add garlic and cook over low heat, stirring occasionally, until very soft and golden, about 45 minutes.
8. Preheat the oven to 425°. Gently brush knots with some of the garlic butter, leaving garlic pieces behind; sprinkle with salt. Bake knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and sprinkle with parsley. Serve warm.