The classic Italian pizzeria snack, dripping in garlic butter, made at home.
At 25 cents apiece, I could buy a lotta knots with a little change.
The knots of my youth could fit into the palm of your hand with ease.
Elise Bauer
Eating eight of them at a sitting was no trouble at all.
The Magic of Garlic Knots
What are they like?
Crusty on the outside, light as air within.
Elise Bauer
Be warned: Make twice as many as you think you’ll need.
You’ll find yourself reaching for another without thinking, and so will your guests.
And if you have a New Jersey native in the house, make a triple batch.
Elise Bauer
I ate half of this recipe in one sitting.
How To Properly Measure Flour
It really helps to use a kitchen scale for measuring the flour.
It gets dinner on the table faster.
Elise Bauer
If frozen, thaw the dough and then proceed to step 4.
One 14-ounce package of pizza dough will approximate this recipe.
you’re able to use all-purpose flour, but bread flour will give you a crisper crust.
Elise Bauer
Simple Tip!
If the mixture foams up, this means the yeast is alive and active.
It always helps to check the use-by date on yeast.
Elise Bauer
In a large bowl, whisk together the flour and salt.
Mix this together to form a soft dough and knead for 5 to 10 minutes.
(you’re free to use a KitchenAid mixer with a dough hook for this step.
Elise Bauer
If you knead by hand, it will take longer.)
The dough should be soft and tacky.
If it is too dry, add another 1 or 2 tablespoons of water.
Elise Bauer
With well-floured hands, shape the dough into a ball and lightly coat with olive oil.
This should take anywhere from 90 minutes to several hours.
When the dough has doubled in size, cut it into fourths.
Elise Bauer
Defrost overnight in the fridge to use.
Flour your work surface and your hands.
Working with one piece at a time, flatten into rough 4 x 5-inch rectangles.
Elise Bauer
Cut these strips in half in the middle.
You should now have 8 (1 x 2.5-inch) strips.
Take 1 piece at a time and work it into the shape of a snake.
Elise Bauer
Then tie it in a knot.
Set each knot down on the baking sheet and repeat with the remaining dough.
Remember that the dough will rise, so leave some space between each knot.
Elise Bauer
Once all the knots are tied, brush them with a little olive oil.
While the garlic knots finish proofing, preheat the oven.
Uncover the knots and bake in the oven until nicely browned on top, 12 to 15 minutes.
Elise Bauer
While the garlic knots are baking, melt the butter in a small pot over medium-low heat.
Add the salt and parsley and stir to combine.
Remove from the heat.
Elise Bauer
When the knots are done, take out of the oven and let cool for 5 minutes.
Paint with the garlic-butter-parsley mixture and serve.
These are best warm, but are good at room temperature, too.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
