Garlic knots are a staple at most of the pizzerias where I live. The thing I love most about garlic knots is their ability to soak up all of that delicious garlicy flavor (this sometimes involves a bit of oil, and I’m ok with that). It took me a while, but I finally came up with a recipe that I am happy with. I do a double coating of butter/oil, one before the knots are baked, and one after. I find that allows the knots to really soak up the flavor. Listen…go big or go home
I make my own dough (I actually enjoy it…I’m weird like that), but feel free to skip the dough-making steps and buy your own dough. It will definitely save you time…however, you will be missing out on all that dough-making fun! But it’s your call. 😊
1 cup warm water
1 envelope yeast
2 tsp. sugar
1 tbsp. extra virgin olive oil
2 ¾ cups flour
1 tsp. salt
¼ cup plus 3 tbsp. extra virgin olive oil, divided
½ cup plus 2 tbsp. butter, divided
3 cloves garlic, minced
1 tbsp. finely chopped parsley
1. Combine the water, yeast, one tablespoon of oil, sugar, and one teaspoon of salt. Place the flour in a large bowl, pour in the yeast mixture, and stir to combine. Transfer to a floured surface and knead for five minutes. To knead the dough, I usually press the dough down with the palm of my hand, the fold the dough over itself and press down again. I just continue this process, throwing in a punch of the dough every now and then (just for fun). If the dough gets too sticky, sprinkle on a bit of flour. After the five minutes of kneading, transfer the dough to a greased bowl (use one tablespoon of the oil for the greasing), cover with plastic wrap, and let rise for one hour.
2. Preheat the oven to 425 degrees. Take a bit of the dough (I take slightly larger than a golf ball size) and roll it with your hands into a log shape. Twist the dough to tie it into a knot. Place the knot on a greased baking sheet (I just use cooking spray to grease the pan). Continue with the rest of the dough, being sure to space out the knots at least two inches apart.
3. Place 2 tablespoons of butter in a small bowl and microwave until melted, about 20 seconds or so (possibly 10 seconds longer, but start with 20). Stir in 2 tablespoons of the oil. Using a pastry brush, brush the butter/oil mixture over each of the knots. Bake for 12-15 minutes, or until the knots just begin to lightly brown.
4. Place ½ cup of the butter, ¼ cup of the oil, the minced garlic, and a pinch of salt into a microwaveable bowl. Microwave for 40-50 seconds, or until the butter is melted. Stir in the chopped parsley.
5. Put the knots, a few at a time, into the bowl with the butter mixture and use a spoon to completely coat the knots. Transfer the knots to a serving bowl and continue with the rest of the knots. Pour any remaining butter mixture over all of the knots.
You can sprinkle them with some parmesan cheese at this point, but I usually dig in before I get to it. 😊