These homemade garlic knots are simple and delicious. They are made from pizza dough formed into a knot, baked and then slathered in olive oil, minced garlic and parsley. They are perfect for pizza night (and a great way to use up any extra dough), a hearty side dish to serve alongside a chopped salad or a delicious crowd pleasing appetizer. They are golden and crunchy on the outside, and soft and tender on the inside.
This recipe takes you from start to finish, with instructions on how to make your own pizza dough from scratch, but if you are in a pinch, you can just as easily buy pizza dough from your local grocery store or pizza parlor, thaw the dough to room temperature and then follow the instructions for shaping and baking.
Tips:
- To freeze: Shape the garlic knots, then lay them out on a baking sheet and freeze them uncovered for about an hour or until they are no longer sticky. Then, transfer the knots to a freezer safe container to store until ready to use. When you are ready to bake, remove them from the freezer, allow them to come to room temperature and then bake.
To begin, Proof the yeast: Add the warm water, yeast and sugar to the bowl of a stand mixer. Stir gently, cover and allow to rest for 5 minutes. The yeast should bubble and foam within minutes. If it does not, the yeast is dead and you should start over with a fresh batch.
Next, add the olive oil, salt, garlic powder, and half of the flour. Mix by hand or using the paddle attachment, beat until the dough is incorporated, about 1-2 minutes. Then add the remaining flour and beat until the ingredients are incorporated, about 1-2 minutes. The dough should be soft and slightly tacky. If it is too sticky, add 1 Tablespoon of flour at a time. If the dough is too dry and does not come together, add 1 Tablespoon of water at a time until you reach the desired consistency.
Knead the dough: Knead by hand or if you are using a mixer, swap the paddle attachment for the dough hook attachment, and knead for about 6-8 minutes, until the dough is smooth and elastic. To determine whether or not its ready for its first rise, press a finger into the dough ball. If the dough springs back, it is ready.
1st Rise: Brush a large bowl with olive oil. Roll the dough in the olive oil to coat all sides, cover and allow it to rise until it has doubled in size, about 1 1/2 – 2 hours.
Shape the Dough: Once the dough has doubled in size, deflate by punching it down to release the trapped air. Then, turn the dough out on a flat work surface and shape it into a log. Cut into 60g – 65 g pieces.
One at a time, roll the pieces into thin logs and tie them into a knot, tucking the ends underneath. See the video tutorial above for a demonstration.
2nd Rise: Allow the knots to rest for another 30 minutes. Meanwhile, preheat the oven to 400°F.
Prepare the topping: In a large bowl, prepare the topping. Add the olive oil, or melted butter, garlic, and parsley.
Bake: Bake the knots for 15 – 20 minutes or unit they are golden and cooked through.
To Serve: When the knots are ready, brush them with the olive oil, garlic and parsley mixture. Top with any or all of the optional toppings and serve immediately.
Garlic Knots
Ingredients
For the Knots
- 1 1/3 cups warm water (warmed to 100° – 110 °F)
- 2 1/4 tsp yeast (1 package)
- 1 Tbsp sugar or honey
- 3 Tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 3 1/2 cups flour
For the Garlic Sauce
- 4 Tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp red pepper flakes
- pinch of salt
Optional Toppings
- Parmigiano Reggiano or Pecorino Romano, grated
- Italian flat leaf parsley, chopped
- pizza sauce, for dipping
Instructions
- Proof the yeast: Add the warm water, yeast and sugar to the bowl of a stand mixer, cover and allow to rest for 5 minutes.
- Add the olive oil, salt, garlic powder, and half of the flour. Mix until just incorporated and then add the remaining flour.
- Knead the dough: Beat until the dough begins to come together. Using the dough hook attachment, knead for about 6-8 minutes, until the dough is smooth and elastic. To determine whether or not its ready for its first rise, press a finger into the dough ball. If the dough springs back, it is ready.
- 1st Rise: Brush a large bowl with olive oil. Roll the dough in the olive oil to coat all sides, cover and allow to rise until it has doubled in size, about 1 1/2 – 2 hours.
- Shape the Dough: Once the dough has doubled in size, punch it down. Then, turn the dough out onto a flat work surface and shape it into a log. Cut into 60g – 65 g pieces.
- Roll the pieces into thin logs and tie them into a knot, tucking the ends underneath.
- 2nd Rise: Allow the knots to rest for another 30 minutes.
- Bake: Preheat the oven to 400°F and bake the knots for about 15 – 20 minutes or unit they are golden.
- Prepare the topping: In a large bowl, prepare the topping. Add the olive oil or melted butter, garlic, and parsley. When the knots are ready, brush with the topping. Serve immediately.