Zia Hatch Green Chile Garlic Knots

We'll continue to shout from the rooftops that our Hatch Green Chile is incredible to bake with.

The soft, fluffy, and buttery favorite is made even better with our Hatch Green Chile. They're the perfect pull-apart appetizer for your next gathering.

Ingredients: 

For the Dough: 

• 1/2 - full Jar Zia Hatch Green Chile, strained
• 1 standard packet Active Dry Yeast (1/4oz)
• 3 1/2 cups Bread Flour (plus more as needed)
• 1 cup, plus 2tbsp Warm Water (plus more as needed)
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tsp Garlic Powder
• 3tbsp Melted Butter
• Extra Virgin Olive Oil

For the Topping:

• 3 Garlic Cloves, minced
• 5tbsp Melted Butter
• 1/4tsp Salt
• 1tsp Italian Seasoning
• Grated Parmesan Cheese (optional)
• Fresh Parsley, finely chopped (optional)
• Marinara Sauce, for dipping (optional)

Directions:

1. Proof the yeast by mixing together the warm water, sugar, and dry yeast in a bowl. Cover and let sit for around 5 minutes, or until the mixture becomes foamy on top. 
2. Stir in the butter, garlic powder, salt, and strained Zia Hatch Green Chile. Add about half of the flour, mixing with a stand mixer (on low power), or wooden spoon if you are not using a mixer, for about 30 seconds. Add the remainder of flour, and continue mixing until all is combined. 
3. Continue mixing the dough (with a dough hook instead of a paddle) or knead the dough with your hands until a soft, but not overly sticky ball, is formed. Throughout this process, add flour around 1tbsp at a time if the dough seems overly sticky, or 1tbsp water at a time if the dough seems overly flaky and dry. You will likely end up adding more flour than water due to the added moisture of the chile as you knead. Once a ball of dough is formed, brush with olive oil and let rise, covered, in a bowl for around 2 hours. 
   
4. Once dough has risen, prepare a floured surface and lightly flour your hands. Punch dough down lightly to release the air, and form it into a 16 inch log. Cut the log into 12-16 1 inch sections, and roll each of those sections of dough into a ~8 inch rope. Tie each rope into a knot, and either tuck the ends underneath or cut them off. 
5. Once all knots are formed, line them onto a baking sheet that's either covered by parchment paper, brushed by butter or sprayed with a non-stick coating, cover and let rise again (optional, this produces softer knots) for around 30-40 minutes. 
6. While knots are rising, pre-heat the oven to 400 degrees Fahrenheit and mix together the topping ingredients (minus the parmesan cheese and parsley, which you will sprinkle on once the knots are done baking). 
7. Brush the knots with the butter mixture and bake 20-25 minutes, or until golden brown on top. Remove from over, brush again lightly with the butter mixture and sprinkle with parmesan cheese and fresh parsley. Serve with marinara sauce and enjoy! 

Want more delicious Hatch Chile Recipes? View more here!