A classic pizzeria favourite, Garlic Knots. I only recently learned how to make these and was so impressed with how they turned out. Everyone in the house loved them and we’ll be making them again and again!
Sometime last month, Lola and I (Lola’s my daughter), decided to have a rare afternoon out together. We were both looking forward to it as we don’t seem to get out much. Kind of happy little stay at home people, the two of us. Don’t get me wrong, I like going out. I just prefer staying home basically all the time..haha!
Out For Lunch & Garlic Knot Inspiration
Anyway, our destination was a little pizza place that sells American Style pizza here in our town in Spain. Now I personally love thin crust style pizza, but again, her choice on this day. Besides the menu was varied with lots of options not only pizza based.
Lola ordered a pizza and I ordered a ricotta and spinach calzone. Which was delicious by the way. But what we did order before our main was Garlic Knots. Yes, and that’s exactly how this recipe came about.
We ate them and loved them, so I knew a recipe was in order. Did my research and got these great little bites to share with you all today.
How to Get These Just Right
- To start, you need some pretty good Pizza Dough. You will find the Pizza Dough recipe in the recipe card at the end of the post. But if you want to head to that post for all the extra tips and tricks you can get the full step by step here.
- I can’t guarantee the same results if you use a different pizza dough recipe or if you use store bought pizza dough. I have made these now about half a dozen times using my Pizza Dough recipe and each time they are perfect. It’s all in the dough!!
Once you have succeeded with your dough. Take it out of the bowl, place it on a floured surface and punch it down a few times. Then flatten it out somewhat with you hands like shown below.
- Divide the dough into 4 equal portions like below. Warning, this particular makes a lot! Like 32, but they are small and if you are feeding a crowd it’s great. However, if not, just make as many as you like and keep the rest of the dough in the fridge. This dough will keep in the fridge for up to a week!
- Next, take each portion and flatten it out into a rectangle/square shape. This was about 6 x 5 inches. It really isn’t that important the size. Just more or less.
- Then you just cut them into eight equal parts like shown here.
- Take each piece and stretch it out slightly, like to say about 6 inches. Again, it doesn’t have to be exact. And the dough is quite tough and elastic so it can handle the stretching no problem.
- Then finally, you tie them just as you would tie a knot. They should look something like you see here below. Okay, mine are far from perfect, but you get the picture. Repeat for as many as you are making.
Line a Baking Tray With Parchment Paper
- Line a baking tray with parchment paper. Arrange about 15 garlic knots on the baking tray just like you see here. You don’t want them too close together as they are going to rise.
- Cover with a damp cloth. Depending on your yeast and the temperature of your room this could take anywhere between 1/2 hour and 1 1/2 hours. So just leave them until they double in size.
- Bake them just like this in a preheated 400 degree F oven for about 12 – 15 minutes They will be done when golden and feel quite light and hollow when picked up and tapped at the bottom.
- This is pretty much how they look straight out of the oven before we add the garlic butter.
- Straight out of the oven you brush them with the garlic butter and serve straight away. You will see in the recipe below how to make the garlic butter.
These are absolutely delicious on their own or with a marinara dipping sauce. Or for matter, whatever dipping sauce you love the most. Serve them alongside the One Pot Creamy Chicken Pasta and you’ll have one satisfying dinner!
Get the recipe!
For the dough:
- 4 Cups flour strong white bread
- 1 level teaspoon of sea salt
- 1 1/4-ounce or 7 grams packet instant yeast
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups warm water hot to touch
- 5 Tablespoons butter
- 2 cloves Garlic crushed
- 1/2 Teaspoon salt
- 1 Tablespoon finely chopped parsley
- In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
- Make a well in the middle of the flour and pour in about 1 1/2 cups of the water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. If it seems too dry, add remaining water. The dough should be really sticky at this point.
- Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it’s soft, elastic and springs back when touched. This will take between 5 – 10 minutes.
- Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
- Punch down the dough and place it on a lightly floured surface. Flatten it out slightly and divide it into 4 equal portions.
- Take each portion and flatten it out to a rectangle/square shape that’s approximately 6 x 5 inches.
- Cut it into 8 equal portions.
- Take each portion and stretch it out like a shoelace to about 6 inches in length.
- Tie it into a knot and repeat for as many as you are making.
- Line a baking sheet with parchment paper. Place about 15 on a baking sheet about 2 inches apart.
- Cover with a damp tea towel leave to rise until doubled in size. About 1/2 hour to 1 1/2 hours.
- Preheat oven to 400 degrees F. Bake the garlic knots for 12 – 15 minutes or until golden and ready.
- Remove from oven.
- For the topping:
- In a small sauce pan set over medium heat, add the butter until it melts. Add the garlic and salt and stir for just a few seconds. Leave to cook for only about 1 minute. Remove from heat and add the parsley. Stir well. Remove from heat.
- Brush the garlic knots with the garlic butter and serve immediately.
Leave a Reply