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Garlic Knots

Garlic knots- A classic Italian pizzeria snack which is Crusty, light, Chewy in garlic-parsley infused butter-olive oil > One word: fantastic!

A big basket of garlic knots is a great party treat, make sure you make double quantity of what you planned.. You’ll find everyone reaching for another without thinking :)

Most garlic knots I remember are made with old pizza dough that was already fermenting. But I prefer and make them fresh from scratch. Also garlic knots are meant to be small, like a baby’s closed fits! Not like the ones as big as croissants!

The dough recipe is the same for tender dinner knots, garlic knots and soft bread sticks. Pictures and other recipes with this dough shall be posted shortly.



Yields: 16-18 knots


1 Package (1/4 oz) active dry yeast

1/6 cup or 8 Teaspoon Sugar

1/2 cup warm milk

2 Tablespoon butter (at room temperature)

3/4 teaspoon salt or to taste

2 cups all-purpose flour, divided into 1/2 cup & 1 1/2 cup

Making of the knots:

In a large bowl, dissolve the yeast in half of sugar and warm milk and let it stand for 5 minutes. (The half of the sugar is added because the yeast becomes active by heat moisture and eating the dissolved sugar you put in the milk plus it adds flavor to your dough to offset the yeasts effect on taste.)

After 5 minutes, the yeast would have become frothy. Now add the butter, salt and remaining sugar. Beat the mixture until smooth.

Add the one and half cup of flour and start kneading. It will be sticky Initially, Stir in remaining flour to form a soft dough.

Once a soft dough is formed, turn dough on a floured surface and knead until smooth and elastic, about 8-10 minutes. The best way to knead this dough is to stretch and folding it back and repeating it for about 10 minutes.

Place it in a greased bowl, either butter or olive oil, turning once to grease the top. Cover and let it rise in a warm place until double in volume.

Punch the dough down and turn on a floured surface (optional, as it depends whether the dough is bit sticky or not)

Divide the dough into fourths. Roll each part into a log and cut each log into 4 equal sized pieces. By this you would have a uniform size.

There are many types to tie a knot, the simplest and easy one is to roll a piece into 8 inch rope and tie into a knot. Tuck the ends under and for a small flower pattern (Which I Like!!) Place the ends in between the knot by slightly opening them.

Place all the knots on a large greased baking sheet. Cover and let it rise (about 20-30 minutes)

Brush egg whites, butter or olive oil over the bread and bake at 350 degrees for 7-10 minutes or until golden brown.

Remove from pan to a wire rack to cool.

For the Standing mixers users: Dissolve the yeast in the mixer’s bowl and follow the same steps. Attach the hook model for kneading. Knead at speed 2 and let it rise in the same bowl.

Plain knots to Garlic knots:

All you will need is:

few strings of parsley

2 cloves of garlic

1/4 cup of “good” quality extra virgin olive oil

1/2 teaspoon salt

1 Tablespoon Butter

Good quality Parmesan cheese (grated/powder)

If you have a mini chopper/food processor, you move a step closer to end product!

In the chopper, add the parsley, garlic and 1/8 cup of olive oil and pulse till it comes to course paste. Add the salt and rest of oil to bring it to a runny consistency.

In a large bowl, melt 1 Tablespoon of butter and add the garlic-parsley paste. Mix well and toss in freshly baked knots.

Combine well and add generous amount of parmesan cheese.

Serve with your favorite margarita.

Happy cooking

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December 2017
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