This recipe includes the dough for my classic garlic knots, but the addition of the spinach-artichoke filling takes it from a regular delicious side to the star of your table. Garlic-knots-meet-spinach-artichoke-dip is a combination that’s destined to be a favorite. Two comfort foods, two powerful flavors, one extraordinary taste. Marinated artichoke hearts are an ingredient that I love; I always make sure to buy those that are marinated in oil.

Makes 15 garlic knots

Ingredients:

DOUGH

2 teaspoons (6g) instant (quick-rise) yeast

1 tablespoon (12g) granulated sugar

11⁄3 cups (293g) warm water (110°F)

4 cups (520g) bread flour, plus more for dusting

1⁄4 cup (55g) extra-virgin olive oil

11⁄2 teaspoons (9g) kosher salt

SPINACH-ARTICHOKE FILLING

2 tablespoons extra-virgin olive oil

1 small onion, diced

4 ounces spinach, roughly chopped

8 ounces cream cheese, at room temperature

1 cup shredded mozzarella cheese

1⁄2 cup shredded Parmesan cheese

1 cup artichoke hearts marinated in oil, chopped

1 teaspoon garlic powder

1 teaspoon kosher salt

GARLIC BUTTER

6 tablespoons unsalted butter, melted

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1⁄4 teaspoon kosher salt

Egg wash: 1 egg beaten with 1⁄4 teaspoon honey or sugar

TOPPINGS

1⁄4 cup shredded Parmesan cheese

11⁄2 teaspoons chopped fresh basil

1 tablespoon chopped fresh parsley

Instructions:

Make the dough: In a medium bowl, whisk together the yeast, 1 teaspoon of the sugar, and the warm water. Stir and let rest 3 to 5 minutes, until foamy. Add the flour, olive oil, remaining sugar, and the salt and use your hands to bring the dough together. If the dough is too dry to come together, you can add 1 to 2 tablespoons additional water. While in the bowl, knead the dough for 3 to 4 minutes. Cover with a kitchen towel and let rest for 10 to 15 minutes.

Transfer the dough to a lightly floured work surface. Flour your hands and use the basic kneading technique (see page 22 of the book for more details) to knead for 4 to 5 minutes, until smooth and no longer sticky. Round the dough (see page 22) and place in the bowl with the open edge down. Cover with plastic wrap and let rest at room temperature until doubled in size, about 1 hour. (Alternatively, in a stand mixer fitted with a dough hook, knead the dough on medium speed for 4 to 5 minutes. Cover with plastic wrap and let rest for 10 minutes before kneading for an additional 4 to 5 minutes, until the dough is smooth and no longer sticking to the sides of the bowl. Follow the resting and shaping instructions as listed.)

Make the artichoke filling: In a skillet, heat the olive oil over medium-high heat. Add the onion and cook until lightly caramelized, 2 to 3 minutes. Add spinach and cook, stirring constantly, until the spinach is wilted and the liquid is cooked out, 5 to 7 minutes. Let cool completely at room temperature.

In a bowl, combine the cream cheese, mozzarella, and Parmesan. Use a wooden spoon to mix well. Add the artichokes, garlic powder, salt, and cooled spinach mixture and fold until well combined. Line two baking sheets with parchment paper and set aside.

Place the dough on a lightly floured work surface. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 15 equal portions (about 55g each). Working with one portion at a time, roll into a 10-inch rope. Use a rolling pin or your hands to flatten the dough into a 10 × 21⁄2-inch strip. In a line down the middle, add 2 tablespoons of filling, leaving 1⁄2 inch from each edge. Pinch the edges together firmly around the filling. Tie the rope into a knot, tucking the edges underneath and re-pinching the seams to make sure the filling stays sealed inside. Place on a prepared baking sheet with the edges tucked under. Repeat with each piece of dough, leaving 2 inches between them on the baking sheets. Cover with plastic wrap and let rest for 20 to 30 minutes.

Preheat the oven to 400°F.

Make the garlic butter: In a small bowl, stir together the melted butter, garlic, pepper flakes, oregano, and salt. In a separate small bowl, beat together the egg, 1⁄2 tablespoon of the garlic butter mixture, and honey. Brush each garlic knot with this egg wash.

Bake until golden brown, 20 to 30 minutes.

Remove from the oven and brush with the garlic butter mixture. Top with the shredded Parmesan and the fresh herbs. Serve while warm.

Plain Garlic Knots

Make the dough as directed. After the dough has doubled in size, preheat the oven to 400°F. Place the dough on a floured surface and cut into 60g to 65g pieces. Roll each piece between your palms and slightly pull it to form a rope 8 to 10 inches long. Tie each strip into a knot and place on the prepared baking sheet. Let rest for 15 to 20 minutes.

Lightly brush with the garlic butter egg wash. Bake just until golden brown, 20 to 30 minutes. Brush the garlic butter over the baked knots as directed.

Notes

• You will have some leftover artichoke filling if using 2 tablespoons for each garlic knot. You can either add a little more to each, or you can use the leftover filling for the most delicious omelet!

• Before baking, you can brush the garlic knots with the garlic butter mixture instead of the egg wash—I prefer to use egg as well to make shinier tops.

• Store the leftover garlic knots in an airtight storage bag in the fridge for 2 to 3 days or in the freezer for 3 months. To serve, allow the garlic knots to come to room temperature and then place them in a cold oven and preheat it to 350°F. Once the oven comes to temperature, the garlic knots will be ready to serve.