Hey y’all! Darian here with a seriously addicting recipe – homemade garlic knots! These little bites of dough are tossed in melted butter, garlic and Parmesan, then baked to golden, chewy perfection. They’re the ultimate appetizer for dipping in marinara sauce. Read on for my tips on making and enjoying this Italian-American classic.
Garlic knots start with a simple yeast dough that’s shaped into small balls or knots before baking. While breadsticks showcase the bread, garlic knots are all about maximizing flavor. Each knot is bursting with buttery, garlicky goodness from the seasoning mixture that gets worked into the warm dough.
The result is a pull-apart bread appetizer with a crispy outside and soft, chewy center. The garlic and Parmesan form a flavorful crust on the knots while they bake. Just one bite will have your mouth watering for more of these little flavor bombs!
Garlic Knots
Equipment
- oven
- microwave
- 1 parchment-lined baking sheet
- 1 pastry brush
Ingredients
- 1 batch Pizza dough
- ½ cup Buter
- 1 tbsp Italian seasoning
- 1 tbsp Grnaulated garlic
Instructions
- Make a batch of pizza dough. (If your using store-bought dough then ignore this first step)
- Pre-heat oven to 350 F.
- On a floured surface, shape the dough into a log (doesn't have to be perfect). Then slice the dough log vertically, depending on how wide the dough log is you could get between 16 - 20 pieces cut.
- Once the pieces are all cut, one at a time roll it out into a thin log. Then make a knot with the dough. Once you make a knot, add it to a parchment-lined baking sheet.
- Continue that until all are made into knots (you'll need two baking sheets, maybe three or just take turns with the one sheet). Cover the baking sheet(s) with a towel and let sit for 5-10 minutes.
- In a microwave-safe bowl, microwave the butter for about 30-40 seconds. Once the butter is melted add in the Italian seasoning and granulated garlic. Give a good stir.
- Using a pastry brush, brush on the butter mixture all over the dough knots.
- Once all covered in the buttery goodness, place the baking sheet in the oven for 10-15 minutes. Baking time may vary.
- Once done, serve immediately.
Video
Helpful Hints
The ingredient list for garlic knots is short and sweet. You’ll need pizza or bread dough, garlic, butter, and Parmesan cheese. But there are some key techniques that take them from good to great:
- Make the dough ahead. For best flavor, make or purchase dough 1-2 days in advance. This allows time for the yeast to slowly ferment and develop complex flavors.
- Shape knots uniformly. Roll dough into small ping pong sized balls for even cooking and the perfect bite-sized knot shape.
- Generously coat in garlic butter. Don’t be shy with the butter – make sure each knot is completely coated to infuse maximum garlicky flavor.
- Pile on the Parmesan. Sprinkle each knot generously with grated Parmesan so it forms a crispy, flavorful crust while baking.
- Arrange in a single layer. Space the knots at least 1 inch apart on a baking sheet so they brown evenly on all sides.
- Bake at a high temp. Cook at 400°F to achieve a crispy exterior and tender interior in 15-18 minutes.
- Serve piping hot. Enjoy these right out of the oven, when they’re stretchy, soft, and most flavorful. Dip in marinara for a dynamic duo!
Like any baking project, you may encounter some issues on your quest for perfect knots:
- Dough won’t hold a knot shape? Let it proof longer to develop more structure. And shape gently to keep knots uniform.
- Knots aren’t crispy? Increase oven temp to at least 400°F. And use a dark metal pan for best browning.
- Garlic flavor is mild? Be sure to thoroughly coat each knot with a generous amount of buttery garlic mixture.
- Knots are dry or tough? Bake for shorter time, test a knot early and err on the side of underbaked.
- Bottoms are burnt? Use parchment paper to prevent bottom burning. Or place pan on top rack position.
Creative Ways to Serve Your Tasty Garlic Knots
Garlic knots are already addicting on their own, warm from the oven and dunked in marinara. But they can also be incorporated into recipes in delicious ways:
- Use them to make mini garlic knot sandwiches with ham and provolone.
- Top garlic knots with tomato sauce, cheese and pepperoni for mini pizzas.
- Stuff larger garlic knots with mozzarella and spinach for a cheesy pull-apart bread.
- Float garlic knots on top of a simmering pot of minestrone soup.
- Skewer bite-sized garlic knots and veggies for an Italian-themed appetizer.
- Brush with olive oil and grill briefly to make crunchy, charred garlic knots.
- For dessert, sprinkle cinnamon-sugar on garlic knots right out of the oven.
- Use leftover knots for breadcrumbs in meatballs or to make croutons.
Answering FAQs
I know folks have questions when making garlic knots for the first time. Here are some common FAQs:
What type of dough should I use?
My go-to is pizza dough, but any yeast dough works well.
Can I make the dough ahead of time?
Yes, preparing it 1-2 days in advance allows the yeasty flavor to develop.
How much garlic is enough?
I use at least 3 minced cloves in the butter mixture, but add more if you love garlic!
What’s the best Parmesan to use?
Freshly grated Parmesan has the best flavor for forming a crust.
How do I reheat leftover knots?
Wrap in foil and bake at 300°F for 10 minutes until warmed through.
Can I freeze unbaked knots?
Absolutely – freeze shaped raw knots on a baking sheet then transfer to a bag. Bake frozen.
Buttery, garlicky knots are the ultimate party appetizer or weeknight indulgence. I hope these tips help you bake up a batch of this seriously addicting bread. Let me know if you have any other garlic knot questions! And be sure to stop by County Mama Cooking for more cozy comfort food recipes perfect for sharing.