Quick Garlic Knots
Garlic knots are about the friction between the crisp outside and the steam-filled interior. By using pre-made dough, you skip the bulk fermentation and get straight to the butter-soaked finish.
Room temperature dough handles better.
Pull your dough from the refrigerator 20 minutes before you begin so it doesn't snap back when you try to stretch it. Work quickly to keep the knots tight.
- baking sheet
- parchment paper
- small saucepan
- silicone brush
What goes in.
- 1 lbrefrigerated pizza dough
- 4 tbspunsalted butter
- 3 clovesgarlic, minced
- 1 tbspfresh parsley, finely chopped
- 1/4 cupgrated parmesan cheese
- 1/2 tspkosher salt
The Over-Under Wrap
Roll each dough piece into a 6-inch rope, tie it into a simple overhand knot, and tuck both ends underneath. This creates a dense center that stays soft while the exterior edges crisp up.
The method.
Prep the oven and tray
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Shape the dough
Divide the dough into 12 equal pieces. Roll each into a rope and tie into a knot, tucking the ends underneath.
Bake
Arrange knots on the tray with space between them. Bake for 12-15 minutes until they are a deep, uniform golden brown.
Infuse the butter
While the knots bake, melt the butter in a saucepan over low heat. Add the garlic and salt, cooking for only 30 seconds until the raw edge is gone, then stir in the parsley.
Toss and serve
As soon as the knots come out of the oven, transfer them to a bowl. Pour the garlic butter over the top and toss with the parmesan until every surface is coated.
Other turns to take.
Spicy Knots
Add a half-teaspoon of red pepper flakes to the butter mixture.
Herbed Knots
Swap the parsley for fresh rosemary or thyme for a more pungent woodsy aroma.
When it doesn't go to plan.
Don't overcook the garlic in the butter; it turns bitter if it browns before it hits the bread.
If the dough feels tough, let it rest for five minutes and try again—it just needs to relax.
A dusting of extra parmesan right before serving adds a salty crust that contrasts the soft dough.
The ones that keep coming up.
Can I use store-bought bread dough instead?
Yes, but bread dough is usually more airy than pizza dough, so the knots will spread more on the pan.
How do I store leftovers?
Keep them in an airtight container at room temperature and reheat them in a toaster oven to bring back the crisp exterior.
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