Yes, making garlic knots with bread flour can definitely work! Bread flour has a higher protein content, which leads to more gluten development and can make your garlic knots chewier and more bread-like in texture. It’s a great option if you’re after that extra chewiness.

First, our family considers 2 Tablespoons of garlic butter entirely inadequate for 24 knots, but we’re probably spoiled. My husband would prefer 8 STICKS of butter, but I used 8 Tablespoons (6 of butter and 1 of olive oil). I brushed it on before and after baking, and I would use even more next time.

Second, it was way more than “slightly sticky” when I had added the full 4 1/2 cups of flour. Like others, I had to add an extra 1/2 cup of flour (total of 5 cups). Also, the metric conversion for the milk does NOT equal 1 1/3 cups; it’s for 1/3 cup. As another review mentioned, the video does NOT seem to show adding 1 1/3 cups of milk, which seriously made me question how much SHOULD be used.

Finally, step 8 says to put the (single) knot on prepared baking sheet, which isn’t prepared until step 10. That part should be moved up before step 8, and step 8 should say to repeat with the other 23 knots. Personally, I think it’s more helpful to say to divide the dough into 24 equal parts than to say “grab a ball of dough about the size of a golf ball.” I don’t play golf, and I might have ended up with, say, 10 balls of varying sizes. I prefer to divide my dough in half, then in half, etc., ending with dividing in thirds until I have 24 pretty even pieces.

I just think this recipe could be written better, and I would prefer much more than the 2 T. garlic butter so I could brush it generously (not lightly) on 24 rolls.

Thanks for the wonderful recipe!