New York Garlic Knots
User Reviews
5
New York Garlic Knots
Description
This recipe starts with pizza dough warmed to room temperature, rolled into strips, and tied into knots. Baking occurs at a high temperature on a preheated pizza steel, producing crisp bottoms with slightly golden tops. The garlic butter mixture cooked gently with minced garlic infuses a fragrant and savory coating. Pecorino Romano cheese adds a salty tang, while red pepper flakes give a subtle heat, and chopped parsley provides freshness.
Garlic knots make an excellent appetizer or side to pizza and Italian dishes, appreciated for their balance of soft dough and crisp edges enhanced by the flavorful garlic butter. The recipe allows flexibility in dough quantity and notes that store-bought dough can be used.
After baking, it's important to season the knots immediately so they absorb the garlic oil while hot. Stored garlic knots keep up to three days and reheat well in the oven to restore crispness and warmth.
Ingredients
- 18 ounces pizza dough see notes below
- 1/4 cup olive oil
- 4 tablespoons butter unsalted
- 8 cloves garlic minced
- 3-4 tablespoons Pecorino Romano cheese
- 1/4 cup parsley minced
- 1/4 teaspoon red pepper flakes crushed, hot
- kosher salt to taste
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
- Allow dough to warm at room temperature for 2 hours before shaping for optimal handling and baking.
- You can scale the dough amount based on need; store-bought pizza dough works fine as a substitute.
- Apply the garlic butter seasoning immediately after baking to maximize flavor absorption.
- Store leftovers up to three days and reheat in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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