Garlic Knots
Light and fluffy on the inside, crispy on the outside, these homemade Garlic Knots are a crowd-pleasing recipe that is perfect for any occasion.
Servings 16 servings
Calories 105kcal
Equipment
- Rolling Pin
- Baking Sheet
Ingredients
- 1 ball prepared pizza dough at room temperature (16-oz.)
- 2 tablespoons olive oil
- ¼ cup unsalted butter melted
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced garlic
- ¾ teaspoon salt
- 2 tablespoons grated parmesan cheese
Instructions
- Line 2 baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, cut the dough into 4 equal pieces. Using lightly floured hands, flatten each piece into a 4x5-inch rectangle. Cut each rectangle into 1x5-inch strips. (You should have 16 strips in total.)
- Working with one piece at a time, lightly roll into a log. Tie the log into a loose slip knot. Place on the prepared sheets, spacing them several inches apart. (You want to give these plenty of room to rise and bake without touching.) Loosely cover with a towel. Let rise at room temperature, until puffed, about 30 to 45 minutes.
- Meanwhile, preheat the oven to 400F.
- In a small bowl, stir together melted butter, parsley, garlic, and salt. Reserve 1 tablespoon of the butter mixture. Brush puffed knots with remaining butter mixture, sprinkle with parmesan.
- Bake both trays at once for 14 to 16 minutes or until golden brown, rotating trays position halfway through. Immediately brush baked knots with reserved 1 tablespoon butter mixture. Serve warm.
Notes
- If you are making the pizza dough from scratch, make sure the yeast on hand has not expired. It’s always best to purchase a fresh packet to ensure the garlic knots rise well.
- The ideal temperature for the knots to rise is 75 to 78F. If your kitchen is cold, the best way to proof the dough is to leave the dough inside of an oven with just the light turned on.
- Try to roll the dough into the same thickness before tying the knots. This helps them bake evenly.
- Freshly grated parmesan provides the best flavor, and it melts better. I would avoid using powdered-like parmesan cheese from a shaker bottle.
- If you do not have fresh parsley, dried parsley will work in its place. For every one tablespoon of fresh parsley, use one teaspoon of dried parsley.
- If you're not sure if the knots are baked through, you can use an instant-read thermometer. The internal temperature should be 190F.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 296mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg