Garlic Bread 2 ways

[@BrianLagerstrom]

Click here sbird.co/3vHtVCF and use my code BRIAN55 to get 55% OFF your first month at Scentbird. What’s your favorite fragrance? Comment below.

[@JB_Fraulein_Kunst]

I wanna try this so bad as other peeps I'm subscribed to advertise it, but doesn't ship to UK

[@antoinemichaels4909]

roasting turkey

[@darinbennett3638]

Brian: recipe ☑, execution of recipe ☑, hair ☑, dance moves ☑. Dude, best cooking channel by far!

[@scallen84]

Every single recipe comes out great!! He's really on to something!

[@aimeeshimizu]

damn that hair comment really is disrespect to Babish jkjk lol

[@ag5495]

Is this salted or unsalted butter? Does anyone know?

[@anti-ethniccleansing465]

@@ag5495 He didn’t say, but I’d recommend salted butter, for the seasoning. However, if you use parmesan cheese, that’s a rather salty cheese, so you can get away with unsalted butter I’d think.

[@gussampson5029]

​@@ag5495 Most chefs don't even consider using salted butter. That's why they never specify. So for any KZbinr that was previously a professional cook, I'd assume they mean unsalted butter unless they specify otherwise. But you can use whatever you want. Salt to taste.

[@nickmancuso6099]

I've never related to cheese more in my life. Has some age on it and super chunky.

[@Shade.85]

Hear hear 😂

[@cherbearTX59]

Hahaha 😂😂 ditto!!!

[@katewelsh1285]

We all feel the cheese 🤣🤣

[@EzraOConnor-ui4cm]

Personally, I relate to the garlic knot dough. It has doubled in size and is very gassy.

[@bananawomanD]

made the garlic knots today with cold fermentation instead of a stand mixer and it was EXCELLENT! instead of 10g of instant yeast, I used 3.5g (I'm sure you could go with 3g) instead. I mixed all the ingredients until there were no dry spots, let it sit at room temperature for 30 mins, did a round of folds, fridge for 30 mins, then another round of folds. left it in the fridge for about 40 hours with one more round of folds on the 2nd day. when I took it out of the fridge on the 3rd day, I let it go from the 1h bulk proof and followed the rest of the instructions. I doubled the recipe, and it came out spectacularly, so thank you, Brian!

[@Jchmcom]

"I personally ate this entire half by myself." You know damn well you ate the entire loaf not just half. You even show us in the next bit you're chowin down on the other uncut half. Don't be afraid to admit you're one of us, embrace it.

[@fannyfreckle]

BRIAN, in Nov of last year, you recommended Noom in a way that made sense to me. I wanted to say thank you! As of today, I’m down 75 lbs and still going. It changed my life forever and I love the healthy balance I have found. Just wanted you to know you made a difference in more ways than you know! ALSO, I so love your videos!❤️

[@BrianLagerstrom]

hey there, that's awesome to hear. seriously. I used it myself and have also gotten family into it so i'm glad to hear that it has worked well for other people too 👍

[@Exercise4CheatMeals]

This comment made my day. Thank you for sharing with everyone!

[@BigSnipp]

Great job!

[@fannyfreckle]

@@Exercise4CheatMeals Awww, thanks! It’s a long and incredible journey of healing, and lifelong habit changes! Took me over 50 years to finally like salad and veggies. Crazy!

[@brantleyhudson2892]

Congratulations! Way to go!

[@christineb2797]

Your slipover is lovely. Cheers to you . The trick of grief during the holidays ifor me is allowing for the sadness and also allowing for the joy because both seem wrong . I’m grateful for past me choosing an excellent partner to navigate with . Enjoy your family time .

[@sk-cs8hh]

Brian, thanks for making videos that develop more slowly and are actually informative. They have the perfect cadence and it's much appreciated.

[@brianeubanks3423]

After living on the road as wildfire arborists and eating out every meal for 2 years we finally settled into a home. My husband and I love cooking and you are our favorite teacher. Thanks for what you do.

[@TxHoneyBee]

I've made these several times now (the pull apart knot version). These are a serious HIT! They are perfect game day food! They taste DELICIOUS dipped in queso (w/ homemade hatch green chili and bacon). Thank you BRIAN!!! This is officially my favorite food channel. I really trust your palette. I love all of your recipes.

[@ag5495]

Great but could you tell me if it should be salted or unsalted butter sticks?

[@marianneleth4957]

Made the Garlic Knots last night to accompany a creamy celery root soup - an absolute HIT! The rolls are fluffy and incredibly flavorful! Good Lord, they're tasty!

[@JaredCzaia]

Love those knots, ever since I started making pizza I kept doughballs in the fridge. Now every morning I can make cinnamon rolls real easy and every evening I can make a foccacia or g bread knots without breaking a sweat. I don't make pizza anymore but I still make doughballs :)

[@markdcmountp]

Just wondering, are you using the same Knots recipe as in this video and how do you make those into Pizza, Cinnamon Rolls and Focaccia. Also, how long will the knots last in either the refrigerator or freezer? I’m looking for the versatility you’re talking about here to more easily make different breads throughout my week. Thanks so much👍🏼

[@JaredCzaia]

@@markdcmountp I make 3 balls at a time - I mix 4c flour, 2c water, 1tb salt, 1tsp yeast and let it sit overnight doing some of Bman's patented stretch 'n' scoop move. I divide that into 3 balls - you can do 4 if you want them smaller. I roll them out if I want rolls, or just plop them into a small oiled cast iron skillet for foccacia. I try to allow at least 30 min for proofing but sometimes less if I'm in a pinch. Never last long enough to make it to the freezer. I bake pretty much every day. But they can last about a week is what I've heard.

[@markdcmountp]

@@JaredCzaia Thsnks so much for the reply 👍🏼

[@michelleread247]

Knots almost ready for the oven. Picked my first stand mixer yesterday and the knot recipe was the first I've ever made! Can barely wait 😋

[@bradcampbell624]

Yes indeed! Garlic bread and rolls deserve their own food group status

[@jubileeblum4223]

I made the pull apart knots tonight for my husband's birthday dinner. I did a batch and a half in order to fill my 12" cast iron pan and everyone loved them. Such an easy and yummy bread!

[@hershiexoxo8159]

hey did you double the baking time? i want to double this recipe and bake it in 9x13 pan, so i was wondering whether i would need to increase time due to increased volume.

[@jubileeblum4223]

​@@hershiexoxo8159 It would depend on what your pan is made of. Glass takes longer to cook than cast iron. Any time I add some volume to a recipe I still start with the regular cook time and then go up from there until it looks right.

[@kenmcclintock3754]

Not only did I make the pull apart garlic knots, I modified the dough for a second run to be sweeter and made pull apart cinnamon knots with homemade frosting. Excited to see what other variations I’ll wind up doing. With this being a very fast prove time to baking I’ll use it a lot. 🎃

[@Jeremyhewett]

What did you modify? I would like to try those.

[@Livanskoy]

@@Jeremyhewett try Monkey Bread, it's my favorite choice in a "sweet pull-apart" category

[@JB_Fraulein_Kunst]

Oooof! This recipe can GET IT! Definitely going to making this in the future! Garlic bread is always a win, even cheap stuff you buy can be ok, so home made AND a B-man recipe? Guaranteed winner

[@karenfox1671]

We had your garlic knots with dinner tonight! So little effort for a big payoff. You have made me brave enough to make my own bread and rolls and, it really makes a difference to the whole dining experience. It's such a special addition to the meal and, they come together so fast. Thank you

[@amanda88988]

Okay but WHY is this recipe so good tho. I've made the garlic knots twice within the past week because it's amazing, and redonkulously easy. As in, I made it for the first time in the 2 hours before a party and it came out perfectly. Make sure to toss the knots in the cheese (in addition to the cheese on top) since the cheese touching the pan will get nice and fried in the butter. 10/10 tell your friends

[@crispypancetta681]

Made the pull apart recipe today for my family. Went down a treat and came out objectively great. Thank you.

[@wenasapoql9592]

Hello! Do you use salted or unsalted butter for this recipe? thanks

[@arghidontknow]

I noticed you have the pizza steel always in your oven. Do you need to make any adjustments for timing? In other words, if you have a recipe calling for a baking time of 20 mins, do you need to bake it only for 10 mins because the pizza steel conducts heat? Do you need to wait longer for the oven to heat up?

[@EVATUBE1]

10 star for the garlic knots! These knots are so fluffy and came together in minutes! Thanks for another excellent recipe!!

[@BrianLagerstrom]

Glad you like them!

[@EVATUBE1]

Made the knots again except instead of making them into knots I made it into a round ball and stuffed each with jalapeno jack cheese then followed same remaining instruction. WOW!!

[@ronalddevine9587]

I love your attempt at the Canadian accent, eh? The garlic knots are going to be on my holiday menu. Thanks Bri. You always do a superb job of explaining and presenting. Thank you.

[@matthewrohner3743]

those knots look like they'd be a great appetizer for garlic bread

[@carolynbares7643]

😂

[@alisonscurr4395]

They look delicious. I see them being made in my kitchen in the near future.

[@jefffeldman7724]

just made these garlic knots and I can confidently say it's one of the best things I have made. Great work and thanks for sharing!!

[@brianbouchard1899]

I really appreciate instructions for doughs using the stand mixer. Stand mixer shame is really becoming a thing and us mixer owners shouldn’t be forgotten about!

[@KellyLira]

I made the garlic knots to go with our dinner last night and it was BOMBBBB. THANK YOU BRIAN

[@melissadean2248]

These breads🥖🧄 look phenomenal 🤩. I will be making the pull apart bread for my next family get together dinner but ,☝🏽 I'm quite sure I will have to double this recipe! As garlic is my family's life blood! And I mean 🤔 who doesn't love bread!? 🤷🏽‍♀️ Thank you for the recipes and no fussy BS no one needs anyways! Blessings to you ✌🏽

[@KolossusB]

Serve it with a bit of dipping marinara. Especially if you decide to cheese them up a little more.

[@lesliebauer1622]

So, I made your garlic knots today! Oh my. Your recipe perfect. I made them just as you said and told my son he might want to come over for dinner tonight. What a great way to get your kids to come home! I will make these often. Thank you. Seriously I love your recipes and have made several things of yours. Always looking forward to the next

[@doublem6884]

Just made the knots for Easter. Came out perfect! Super tasty and fluffy and full of flavor!

[@oxpatchreb]

Similar recipe, similar result, much shorter duration. 1 stick salted butter, 1 head garlic, pressed, 1/4 bunch parsley, fine chop. Melt all that together in a bowl in the microwave, stir to combine, let stand 15 to 20 mins (this is important). Slice loaf of french bread on an angle with each slice about 1" apart. Don't cut all the way through, leave the bottom intact to keep things together. Once the butter has slightly thickened after cooling, spoon about 1 tbls of the garlic butter into each cut you've made on the bread. spoon any leftover garlic butter onto the surface of the bread and put into a 350 oven for 10 to 15 mins.... outside is super crispy and the inside is pillowy and soft and SOAKED in garlic butter goodness. Sooooooooooo crazy good.

[@nicoleboozer722]

Made the garlic bread to go with lasagna for dinner tonight and it was perfect! I used an Italian loaf from the store since a baker I am not, but used the garlic butter recipe as written. It was unlike any garlic bread I have had since it was so herby, but it was still so incredibly good. The instructions for heating the garlic bread were perfect. 10 minutes at 475F turned out delightfully crispy on the outside, soft on the inside garlic bread. Thanks Bry!

[@wmarian5027]

Hey garlic bread will always be my food of choice for last meal. Great to have a garlic gnot recipe to try, thank you. Discovered/invented for myself grilled focaccia garlic bread this summer. Super popular stuff at the block party, searing hot with dark toasty grill lines.

[@shunnedowl]

I made the knots same day this came out. Along with chicken parm and my family loved it. Thanks for the amazing recipe

[@kristycook6041]

Darlin' you smashed it on this video. I got no doubt, you enjoyed your labor.

[@BrianLagerstrom]

ya know, i really did

[@Kariakas]

You have many great recipes and methods but when it comes to bread you are my go to channel.

[@stephenuy3523]

Pull apart knots were a hit. Thank you. I'm making it again for the weekend. All future garlic breads will be measured on this.

[@shirnellealexander8622]

Made the Garlic Knots and it was amazing, most definitely will be making it again!!

[@jaye8872]

This guy is a fabulous chef! Makes everything seems so easy to make and he is entertaining at the same time.

[@woiwhel]

I added some caramelized onion jam to the dough and browned most of the butter with sage and fried the garlic and spices in the rest of the butter. delicious 👍

[@fleshboundtobone]

Here's a pro move: the first time you do this, right before putting the cheese onto the bread weigh the pan, then again after adding. Now you know *exactly* how much cheese to grate going forward.

[@MrMovees87]

I haven’t even watched the full video yet and I already know these are gonna be AMAZING

[@78LedHead]

B, you are top notch. You'll be up over a mil soon. It's well deserved bro.

[@frysause934]

Butter does not need to be refrigerated as long as you use it regularly. I always have a room temp stick on my counter in its special covered butter container. Grandma taught me that.

[@mjcole1620]

I love watching your channel. Thanks for all your hard work

[@jarrodw6218]

The Garlic Knot recipe is THA BOMB! So flavorful and delicious. Super soft inside! Mmmm! Another Home Run from our buddy Brain!!!!

[@annsmith7207]

Oh! And a cameo from Lady Kiku Marie Aderman - Lagerstrom would be greatly appreciated, Lord B-Man! ✨👏✨👏✨👏✨👏✨👏✨🐱

[@BrianLagerstrom]

Noted! She wants to be a star I just need to give her the shot

[@annsmith7207]

@@BrianLagerstrom : Lady Kiku is certainly ready for a challenge and her close-up! ✨✨😺😺✨✨😺😺✨✨😺😺✨✨😺😺 ✨✨😺😺✨✨😺😺

[@niceguyandy]

Garlic bread is my favorite food. I could honestly eat it for every meal.

[@celuiquipeut6527]

Dude, the last recepy is DOPE!

[@hikebikeeat6552]

Dude your awesome. Just found your channel a week ago. You are, my new favorite KZbin home chef instructor!

[@Mess-Lab-Kitchen-Show]

Somewhat sickly green.... But absolutely delicious! 10/10!

[@dork6687]

Don't know how i could have lived without your videos. Great job!!!! (sorry for the english)

[@kezesz]

I just made the knots ... omg, so goood. Recipe saved. Thank you!

[@DrBrunoRecipes]

looks amazing 👌🏻 Greetings from Scotland 😊Have a great day everyone 🌻

[@Augustus087]

Nearly everything you do is SO GOOD!

[@BrianLagerstrom]

Nearly? Haha thanks for watching

[@_Doodle-bob]

“Gild the Lilly” “hedonistic delight” Bri coming in hot with the $5 phrases.

[@stickybuds05]

Just gave this a crack today, turned out absolutely amazing, whole family dug it and wants it again asap. Cheers Bri!

[@granitemonk]

Your recipes and videos are all top notch. Thank you!

[@jtris01]

Your use of diction is phenomenal.

[@johnvanantwerp2791]

I like to add a grind of pepper when it comes out of the over to finish it off as well

[@ericcutler5463]

My life long ambition has been the perfect garlic bread! Thank you Brother!

[@DTFarms3]

Those garlic knots.... Love the videos, keep it up! Thank you for not shortening them/dumbing them down for the tiktok generation.

[@jennifer_452]

love this episode! I make something similar to the knots/ parkerhouse rolls for thanksgiving and christmas meals, but use traditional poultry seasonings like sage and thyme in the garlic butter

[@MarianfromNC]

You are now my favorite cooking guy! I’m extremely picky about cooking shows and only like maybe 3! Now--4! Thank you!😁

[@kellogsbeast]

Probably won't get a response, but I'm making these for a friendsgiving party and wondering how well the garlic knots keep/reheat? Can I just wrap 'em in foil or plastic wrap and leave them or should I toss 'em in the fridge/a cooler? Awesome video, my guy 👍

[@kyleconboy5247]

what did you end up doing? I'm planning on bringing this to a SuperBowl pattery and I'm corssing my fingers that they will trasnfer well.

[@silviageregova3919]

I made these yesterday but used flour 00 type instead and it turned out delicious omg!👏❤️greetings from Germany

[@markdcmountp]

Ok, finally the garlic knots have gotten me excited enough to make my first bread with my KitchenAid 🤣👍🏼 Thanks Brian.

[@metalgamer9647]

I have been using scentbird for almost a year now, I highly recommend.

[@dimilton3166]

“Nailed the pronunciation. I’ve been to France.” Hahahaha

[@johnbaningoso4380]

I must’ve listened to that line about 6 times. Had me rolling.

[@phonoflux]

My left ear appreciated what you did there :D Totally had to replay it a few times to figure out if that was intended

[@scrambie]

This dude just doesn't miss.

[@Oliviuuuh1210]

Oh my gaaaahd you’re a genius! If only possible, I’d subsist solely on garlic bread. Can’t wait to try these! 🍞🤤

[@annsmith7207]

Yum, yum and yum! Thanks, Brian! 👏👏👏👏👏👏👏👏👏👏👏👏👏

[@itslinziwalker]

I was gonna make foccacia for dinner on Thursday.... now I'm making these knots 😍

[@mayraenriquez9092]

Great recipes and so simple can’t wait to make the knots

[@PJunkEye]

You're the man Brian, keep up the great work!

[@sweetshae4788]

I Love French bread 😍

[@kwhatten]

Thanks! I asked for this recently (probably others too) and you delivered! Looks delicious.

[@benstewart4135]

Bri, salted or unsalted butter? Also, your vids are the best thing on KZbin. I’m from STL and live in Chicago and I love the connection you bring to both. Keep up the great work!

[@sarahing2552]

Use salted butter. Just made this last night with unsalted (not thinking about it) and felt it needed the salt Still delicious!

[@MultiGemgirl]

Even if I didn't like garlic flavored bread, I still would watch this video because I love this channel

[@Jesper-Music]

This, along with your meatballs, was absolutely mindblowing!! Thanks Brian 👏👏🤯

[@richardfusco8767]

As usual everything looks dope but I think those garlic knots are best I've ever seen🔥🔥🔥🔥🙏💪🤌 making those soon

[@gabrho]

Excellent delivery. I was drooling. 🤗🤤

[@torreyholmes7205]

Seamless segue to sponsor. Nicely done.

[@jamesmoore5322]

I love this video. I need those knots in my life

[@fiona4450]

Quick question: why food processor over vitamix? I've been preferring my vitamix over using my food processor for anything "saucy". Also, to be the *perfect* garlic bread it needs a strong layer of mozz. There's a local Italian place that makes the super best garlic cheesy bread you've ever tasted. It's the mozz that makes it great. I'm thinking of trying your recipe with that addition.

[@katewelsh1285]

Yum!!! I'm so hopeful that these don't make me sick (low fodmap) so sadly garlic is on my only eat a small amount list. Can't wait!!!!

[@ethanforrestross2457]

Excited for this recipe. Tried garlic knots before and they never turn out great.

[@FaitMaker]

When I see you using the same garlic press I use and love and I got it before I discovered your channel!

[@braddixon3338]

Hmmm, I'm firing up the wood fired oven this weekend for my last pizza party of the year. maybe I'll toss some of these in as well. Garlic bread and pizza pair nicely and can cook close enough in the wood fired oven, albeit, perhaps too fast so I'll see how things go and if I need a foil cover to finish them off.

[@ludingtonnaturevideos2837]

That looks like a new food processor! I may have missed the change recently, but that 14 cup Cuisinart is the best.

[@rachelhuffman4501]

Can't wait to make the garlic knots!! I already make a garlic bread very similar to yours.

[@williamfiles6661]

I have a challenge for you..... Italian rainbow 🌈 cookies! I would love to see your take on it..😊

[@breadcraft-and-biscuitry]

That looks delicious. Such a guilty pleasure comfort food.

[@Faewks]

Looks really tasty! I just have one question: I've made one of your sourdough and one pizza recipe and noted that my dough is always moister than yours and much more stickier and in case of the sourdough the bread was quite flat after the bake (but still awesome!). So could you make a video about how to determine the amount of water you have to use when dealing with different types of flour? But as always: Thanks for your nice videos and inspirations:)

[@henrytheturnip]

I like this idea Bri! Australian wheat varieties are bred to be drought-resistant and as such need more water than European or American wheat, so bread recipes always need to be experimented with and modified before they work. Some way of quickly testing without committing to a whole recipe would be great.

[@marypritchett115]

Through the magic of editing you don’t see him adding flour to make the dough perfect. If your dough is sticky it needs a little flour to make it workable. Flour is your friend.

[@chasee3667]

Garlic bread so good, Brian doesnt even need earbuds to dance.

[@BrianLagerstrom]

🤙🏻😛🤙🏻

[@wendydawe3874]

Love, love this video. I can’t wait to make these. Thanks !

[@spark0girl]

Mmmmhhh def adding this to my list for friendsgiving

[@pbf1940]

Bri all the way!