Garlic Knots
Soft, chewy homemade pizza-dough knots baked golden, then tossed in warm garlic-parsley butter and showered with Parmesan. Better than any pizzeria basket, and the dough is easy to make.
- Prep
- 46 min
- Cook
- 20 min
- Wait
- 1 hr 50 min
- Total
- 2 hr 56 min
- Makes
- 16 knots (serves 8, 2 each)
Steps
Before you start
- Plan on about 3 hours from start to table, most of it hands-off rising time.
- Use water that feels warm, not hot, to the touch (105–110°F / 40–43°C). Water above 120°F (49°C) can kill the yeast.
- Mince the garlic fresh, and finely grate the Parmesan on a rasp-style grater so it clings to the knots.
- No time for from-scratch dough? See the substitutions for using 1 lb (450 g) store-bought pizza dough.
Foam the yeast
- In a large mixing bowl or the bowl of a stand mixer, stir together the warm water, instant yeast, and sugar.
- Let it sit for 5 minutes.
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Ready when: The surface is covered with a creamy, bubbly foam about ¼ inch (6 mm) thick.
Tip: If nothing foams after 10 minutes, the yeast is dead or the water was too hot or cold. Start over with fresh yeast.
Mix the dough
- Add the bread flour, fine sea salt, and 2 tbsp (28 ml) of the olive oil to the yeast mixture.
- Stir with a wooden spoon, or mix on low speed with the dough hook, for about 2 minutes until a shaggy, rough dough forms and no dry flour remains.
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Ready when: No dry flour remains and the dough pulls away from the sides of the bowl in clumps.
Knead until smooth
- Knead on medium-low speed with the dough hook for 6–8 minutes, or by hand on a lightly floured counter for 10 minutes.
- The dough should be soft and slightly tacky but not sticky.
- If it sticks to your hands, add flour 1 tbsp at a time.
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Ready when: The dough is smooth and elastic. When you press a floured finger into it, the dent springs back slowly. A small piece stretched thin forms a translucent 'windowpane' without tearing right away.
Tip: Resist adding too much flour. A slightly tacky dough bakes into softer knots.
First rise
- Brush the inside of a large clean bowl with the remaining 1 tbsp (14 ml) olive oil.
- Shape the dough into a ball, turn it in the bowl to coat it, and cover with plastic wrap or a damp towel.
- Let it rise in a warm spot (about 75°F / 24°C) for 60 minutes.
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Ready when: The dough has doubled in size and a finger poked about 1 inch (2.5 cm) in leaves an indent that fills in slowly.
Tip: In a cool kitchen, set the bowl in the oven with only the light on, or allow up to 90 minutes.
Divide and rest
- Turn the dough onto a lightly floured counter and gently press out the large air bubbles.
- Weigh it (about 700 g) and cut into 16 equal pieces, each about 44 g.
- Roll each piece into a ball, cover them loosely with a towel, and let rest for 10 minutes.
- Line two baking sheets with parchment paper.
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Ready when: The balls feel soft and relaxed, and no longer spring back when pressed.
Roll and tie knots
- Roll each ball under your palms into a rope about 10 inches (25 cm) long, using very little flour so the dough can grip the counter.
- Tie each rope into a single loose knot, then tuck the top end under and the bottom end through the center, pinching gently to seal.
- Place the knots 2 inches (5 cm) apart on the prepared sheets, 8 per sheet.
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Ready when: Each knot is compact and neat, with the ends tucked in.
Tip: If a rope keeps shrinking back, let it rest 2 minutes under the towel, then keep rolling. Do not tie knots too tightly or they will not puff up.
Second rise and preheatOven 400°F / 205°C
- Cover the knots loosely with a towel and let them puff for 30 minutes.
- About 15 minutes into the rise, position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
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Ready when: The knots look visibly puffy, about 1½ times their size, and a gentle poke leaves a slow-filling dent.
Make garlic butter
- While the knots rise, melt the butter in a small saucepan over low heat.
- Add the minced garlic and cook, stirring, for 1–2 minutes.
- Remove from the heat as soon as it smells fragrant, then stir in the parsley and the red pepper flakes, if using.
- Keep warm and set the Parmesan nearby.
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Ready when: The garlic smells sweet and fragrant and looks pale and softened, not browned.
Tip: Browned garlic turns bitter. If it darkens, discard it and start over.
Bake the knotsOven 400°F / 205°C
- Bake both sheets at 400°F (200°C) for 16–18 minutes, switching the sheets between racks and rotating them front to back halfway through.
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Ready when: The knots are deep golden brown on top and sound hollow when tapped on the bottom (internal temperature about 190°F / 88°C).
Toss in garlic butter
- While the knots are still hot, transfer them to a large bowl.
- Pour the warm garlic butter over them, sprinkle with the Parmesan, and toss gently until every knot is glossy and coated.
- Gently reheat the butter first if it has firmed up.
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Ready when: All knots are coated in glossy butter with flecks of parsley and cheese clinging to them.
Tip: Toss right away. Hot knots absorb the butter, while cool ones leave it pooled in the bowl.
Cool briefly and serve
- Pile the knots on a platter, spoon over any garlic butter left in the bowl, and let them rest for 5 minutes before serving warm, with marinara for dipping if you like.
Good to know
Tips
- Weigh the dough pieces for even knots that bake at the same rate.
- Do not skip the 10-minute rest after dividing. It makes the ropes far easier to roll.
- Cook the garlic gently in the butter. This mellows its flavor and keeps it from burning on the hot knots.
- For extra-glossy knots, brush a little of the garlic butter on them the moment they come out of the oven, then toss the rest.
Make ahead
"After kneading, refrigerate the dough in the oiled, covered bowl for up to 24 hours (it will rise slowly). Let it sit at room temperature for 45 minutes, then divide, shape, and proceed from step 5, allowing 40–45 minutes for the second rise. You can also shape the knots, cover tightly, and refrigerate them on the baking sheets for up to 12 hours; let them stand at room temperature for 30 minutes before baking.
Storage & reheating
"Room temperature: keep in an airtight container or bag for up to 2 days. Fridge: up to 5 days. Freezer: up to 3 months, wrapped well in a freezer bag. Reheat at 350°F (175°C) for 8–10 minutes (12–15 minutes from frozen), loosely covered with foil, until hot and soft."
Substitutions
- bread flour → all-purpose flour (same weight). Knots will be slightly less chewy and a touch softer. You may need 1–2 tbsp less water if the dough feels wet.
- instant or rapid-rise yeast → active dry yeast (same amount). Let it foam for a full 10 minutes in the warm water and sugar, and expect the rises to take 10–15 minutes longer.
- Parmesan cheese → pecorino romano. It is saltier and sharper, so use slightly less (about ¼ cup / 25 g).
- bread flour → 1 lb (450 g) store-bought pizza dough instead of the homemade dough. Skip steps 1–4. Bring it to room temperature for 30 minutes, then cut into 12 pieces and continue from step 5, baking 14–16 minutes. Makes 12 slightly larger knots.
