Garlic Knots
User Reviews
5
Garlic Knots
Description
This recipe uses pizza dough portioned into strips that are rolled into logs and tied into knots. After rising for 30 to 45 minutes to become puffy, the knots are brushed with a blend of melted butter, minced garlic, parsley, salt, and olive oil, and sprinkled with freshly grated Parmesan cheese. Baking at 400°F for about 15 minutes develops a golden crust. After baking, the knots are brushed again with reserved garlic butter to boost flavor and moisture.
The result is a soft dough with a light chew, richly flavored by garlic and herbs, balanced by salty Parmesan. The tied shape gives a pleasant texture contrast with edges crisping slightly during baking.
Garlic Knots are ideal alongside pasta dishes, salads, or soups, or served as an appetizer. They can also be enjoyed warm with dipping sauces.
Using fresh yeast ensures optimal rise. Dough should rise in a warm spot between 75-78°F. Consistent dough thickness before tying helps even baking. Freshly grated Parmesan delivers the best flavor and melting; avoid pre-grated powdered types. An internal temperature of about 190°F confirms doneness.
Ingredients
- 1 ball pizza dough at room temperature (16-oz, prepared
- 2 tablespoons olive oil
- ¼ cup butter melted, unsalted
- 1 tablespoon parsley fresh, minced
- 1 tablespoon garlic minced
- ¾ teaspoon salt
- 2 tablespoons Parmesan Cheese grated
Instructions
- Line 2 baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, cut the dough into 4 equal pieces. Using lightly floured hands, flatten each piece into a 4x5-inch rectangle. Cut each rectangle into 1x5-inch strips. (You should have 16 strips in total.)
- Working with one piece at a time, lightly roll into a log. Tie the log into a loose slip knot. Place on the prepared sheets, spacing them several inches apart. (You want to give these plenty of room to rise and bake without touching.) Loosely cover with a towel. Let rise at room temperature, until puffed, about 30 to 45 minutes.
- Meanwhile, preheat the oven to 400F.
- In a small bowl, stir together melted butter, parsley, garlic, and salt. Reserve 1 tablespoon of the butter mixture. Brush puffed knots with remaining butter mixture, sprinkle with parmesan.
- Bake both trays at once for 14 to 16 minutes or until golden brown, rotating trays position halfway through. Immediately brush baked knots with reserved 1 tablespoon butter mixture. Serve warm.
Notes
- Use fresh yeast and ensure it is not expired for a good rise.
- Proof dough in a warm environment around 75-78°F; an oven with the light on works well if the kitchen is cold.
- Roll dough pieces to uniform thickness to promote even baking.
- Freshly grated Parmesan cheese provides better flavor and melting than powdered varieties.
- Dried parsley can be substituted at one-third the amount of fresh parsley.
- Check doneness with an instant-read thermometer; internal temperature should be around 190°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 296mg | 12% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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