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Garlic Knots
Garlic Knots
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Prep Time:
40 minutes
Cook Time:
14 minutes
Total Time:
234 minutes
Irresistible Italian garlic knots: pizza dough knots baked to perfection, lathered with butter, garlic, and parsley.
Ingredients:
  • If you are making your own dough:
  • 7/8 cup (207 ml) warm water (105°F-115°F)
  • 1 teaspoon sugar
  • 1  package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 2 1/4 cups (300 g) bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • OR, if you are using store-bought pizza dough:
  • 14-ounces pizza dough
  • Garlic-Butter Coating:
  • 5 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
Instructions:
  • Activate the yeast: Combine yeast, sugar, and warm water in a small bowl. Allow it to rest for 3 to 5 minutes until foamy.
  • Prepare the dough by combining flour and salt in a large bowl. Create a well in the center and add olive oil, followed by the yeast-sugar-water mixture. Mix to form a soft dough, knead for 5 to 10 minutes until smooth. Use a KitchenAid mixer with a dough hook for efficiency. Adjust water as needed for a soft, tacky consistency.
  • Allow the dough to rise: Shape the dough into a ball using well-floured hands and coat lightly with olive oil. Place it in a large bowl, cover with plastic wrap, and put in a sunny spot to double in size - about 90 minutes to several hours. For enhanced flavor, refrigerate overnight for a slow rise up to 24 hours.
  • After the dough has doubled in size, divide it into 4 equal parts. Place silicone liners or parchment paper on 2 large baking sheets. Dust your work surface and hands with flour. Take one piece of dough at a time and shape it into a rough 4 x 5-inch rectangle.
  • Cut each dough rectangle into 8 strips measuring 1 x 2.5 inches each using a sharp knife or pizza wheel.
  • Shape the knots: Take one piece of dough at a time and roll it into a snake shape. Tie it into a knot, place it on the baking sheet, and continue with the rest of the dough, leaving some space between each knot for rising.
  • Brush the knots with olive oil, then cover loosely with plastic wrap and allow to rise until doubled in size, approximately 90 minutes to 3 hours.
  • Preheat your oven to 400°F while the garlic knots finish proofing.
  • Bake the knots uncovered in the oven until golden brown on top, for 12 to 15 minutes.
  • Prepare the garlic butter parsley glaze: In a small pot over medium-low heat, melt the butter. Cook the garlic gently for 1 to 2 minutes until fragrant. Stir in salt and parsley, then remove from heat.
  • After the knots are finished baking, remove them from the oven and allow them to cool for 5 minutes. Then, generously coat them with the flavorful garlic-butter-parsley mixture before serving. These delicious knots are best enjoyed warm, but also taste great at room temperature.

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