The Best Garlic Knots

Updated: Dec 28, 2019



You know when you go to a pizzeria, and you're ordering a slice but can't peel your eyes away from those garlic knots? It's happened to me on more occasions than a knot. I usually fight the urge convincing myself that the last thing I need is pizza with a side of bread. So I decided to make a batch of these Italian delights at home and hit a home run. All you knead is purchased pizza dough, fresh garlic, fresh parsley, and excellent extra virgin olive oil. That's right; this Italian is all about the olive oil...no butter needed, which means we can call this healthy-ish. Woohoo.


Ingredients for The Best Garlic Knots:

yields about 14 - 16 knots


1 pound purchased pizza dough, room temperature

3/4 extra virgin olive oil

6-8 cloves of garlic, depending on the size

3 tablespoons chopped fresh parsley

kosher salt

flour for shaping the dough

1-2 cups favorite marinara for serving


Time-saving tips: The knots can be shaped an hour or so in advance and left out on the counter. Do yourself a favor and bake them close to serving because warm is better. The dressing can be made a few hours in advance and kept at room temperature.


Let's see what we need.


We're ready to cook.


If I plan on using purchased dough late in the afternoon, I usually take it out of the refrigerator when I'm drinking my morning coffee. It is much easier to handle at room temperature. I place it on a flat surface covered with parchment paper and lightly floured. When I'm ready to shape the dough, I cut in half then in quarters. I find it more manageable to divide the dough into equal pieces this way.


Roll each smaller piece of dough into a 6-7 inch rope. It doesn't have to be perfect. You want the rope to be long enough that you can tie a knot. Transfer the knot to a parchment-lined cookie sheet. Repeat the process until all of the dough is used. Let sit for about 30 minutes to an hour.


In a small bowl mix the garlic, parsley, and olive oil together; set aside.


Bake the knots in a preheated 400-degree oven for about 20-25 minutes until golden.


Transfer the hot knots to a bowl and pour the garlic mixture on top; gently toss until the knots are well coated. Let them sit for a couple of minutes and toss again. Transfer the knots to a platter and sprinkle with kosher salt. Use any leftover oil for dipping.


They're ready! Delicious. Delicious. Delicious.


Enjoy!



Ingredients for The Best Garlic Knots:

yields about 14 - 16 knots


  • 1 pound purchased pizza dough, room temperature

  • 3/4 extra virgin olive oil

  • 6-8 cloves of garlic, depending on the size

  • 3 tablespoons chopped fresh parsley

  • kosher salt

  • flour for shaping the dough

  • 1-2 cups favorite marinara for serving

  • If I plan on using purchased dough late in the afternoon, I usually take it out of the refrigerator when I'm drinking my morning coffee. It is much easier to handle at room temperature. I place it on a flat surface covered with parchment paper and lightly floured. When I'm ready to shape the dough, I cut in half then in quarters. I find it more manageable to divide the dough into equal pieces this way.

  • Roll each smaller piece of dough into a 6-7 inch rope. It doesn't have to be perfect. You want the rope to be long enough that you can tie a knot. Transfer the knot to a parchment-lined cookie sheet. Repeat the process until all of the dough is used. Let sit for about 30 minutes to an hour.

  • In a small bowl mix the garlic, parsley, and olive oil together; set aside.

  • Bake the knots in a preheated 400-degree oven for about 20-25 minutes until golden.

  • Transfer the hot knots to a bowl and pour the garlic mixture on top; gently toss until the knots are well coated. Let them sit for a couple of minutes and toss again. Transfer the knots to a platter and sprinkle with kosher salt. Use any leftover oil for dipping.

  • Time-saving tips: The knots can be shaped an hour or so in advance and left out on the counter. Do yourself a favor and bake them close to serving because warm is better. The dressing can be made a few hours in advance and kept at room temperature.


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