New York Garlic Knots
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5.0
33 reviews
Excellent
New York Garlic Knots
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The classic pizzeria side, these garlic knots are made from dough that has been knotted and baked, then tossed with oil, butter, garlic, parsley, and cheese!
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Ingredients
- 18 ounces pizza dough see notes below
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 8 cloves garlic minced
- 3-4 tablespoons Pecorino Romano cheese
- 1/4 cup parsley minced
- 1/4 teaspoon crushed hot red pepper flakes
- kosher salt to taste
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Instructions
- Remove pizza dough from the refrigerator 2 hours prior to using to allow it to warm up.
- After 2 hours place baking steel on the second highest rack and preheat oven to 525f for 45 minutes.
- Remove dough from the proofing container and on a floured work surface shape into a 12” circle then cut into 6 strips. Each strip can be cut into 3 more small strips. Roll the strips out into 6” pieces and tie into knots.
- Place all the knots on a lightly floured (semolina flour works better) wooden peel for launching. Cover the knots with plastic wrap and move onto the garlic butter.
- In a pan over medium-low heat melt the butter and add in a ¼ cup of olive oil. Add the minced garlic to the pan and cook until lightly golden (about 2-3 minutes). Place the garlic mixture into a large bowl for tossing and set aside.
- Slide the knots onto the pizza steel and cook for 6-8 minutes or until the bottom of the knots are charred and the tops are slightly golden.
- Remove the knots with a metal spatula or metal peel and immediately place them into the bowl with garlic butter. Toss to coat with the oil and butter, then season with salt, Pecorino Romano cheese, red pepper flakes, and parsley.
- If the knots need a bit more olive oil, add it now and toss once more. Taste test and if required add more salt, cheese, or red pepper. Serve with marinara or by themselves right away. Enjoy!
Notes
- Recipe time includes the time to preheat the steel, shape, and cook the knots. It does not include the 2 hours needed to warm up the dough.
- Use any amount of pizza dough you like. If using our New York pizza dough recipe which makes 4 (345 gram or 12 ounce) dough balls you could use 2 of the balls for pizza and the other 2 (24 ounces pizza dough) for garlic knots. Or just use the baker's percentages in the recipe and make as much dough as you like.
- Make sure to adequately season the knots right when they are hot and absorbing the garlic oil and butter.
- Store-bought pizza dough can be substituted.
- Garlic knots can be stored for up to 3 days and should be reheated in the oven at 350f until hot.
Nutrition Information
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Calories
564kcal
(28%)
Carbohydrates
37.7g
(13%)
Protein
6.8g
(14%)
Fat
43.6g
(67%)
Saturated Fat
13.4g
(67%)
Cholesterol
25mg
(8%)
Sodium
717mg
(30%)
Potassium
88mg
(3%)
Fiber
3.1g
(12%)
Sugar
0.2g
(0%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 37.7g | 13% |
| Protein | 6.8g | 14% |
| Fat | 43.6g | 67% |
| Saturated Fat | 13.4g | 67% |
| Cholesterol | 25mg | 8% |
| Sodium | 717mg | 30% |
| Potassium | 88mg | 2% |
| Fiber | 3.1g | 12% |
| Sugar | 0.2g | 0% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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