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Laura Rege
Laura Rege
Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she's not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.
updated May 11, 2022
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Pizza dough isn’t just for pizza – it’s also the base of these Parmesan- and parsley-studded garlic knots.
Makes12Prep1 hour 25 minutesCook20 minutesJump to Recipe
Jump to Recipe
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Pizza dough isn’t just for pizza — it’s also the base of these Parmesan-studded garlic knots. A delightfully easy way to enjoy homemade rolls and garlic bread in one, this recipe includes a super-easy, minimal-knead pizza dough (which also makes a fantastic pizza crust, by the way!). In fact, it takes just about as long to prepare as it would to bring store-bought dough to room temperature.
One recipe makes a dozen delicious knots, and there isn’t just one way to enjoy them. Serve garlic knots in place of dinner rolls or garlic bread alongside a meal. Slice them in half and use them to create mini slider sandwiches. Or dip them in ranch or warmed marinara as an appetizer or snack.
Is Garlic Knot Dough Just Pizza Dough?
This homemade dough is incredibly fast to make and works equally well for garlic knots and pizza dough. You’re kneading the dough just to bring the ingredients together in a ball, and it obtains all the structure it needs while it rises.This recipe calls for active dry yeast. Don’t use packages that read “rapid rise.”
Tips for Making the Best Garlic Knots
- Go easy on the flour. For easy rolling and the best dough, only dust the surface with flour as needed. The ropes shouldn’t stick to the surface, but they do need a little tackiness to roll out easily.
- Don’t stress about perfection. Even imperfect knots come out looking perfectly delicious. Just opt for fairly even ropes for even cooking. Make a knot and let it be!
- Don’t skip the rise. Rising the dough makes it light, fluffy, and tender. The second rise after tying the knots is essential, too.
- Brush with olive oil to finish. Olive oil adds a nice and rich fruity finish that wakes up the baked knots, giving them a bit of sheen and a lot of table appeal.
How to Make Garlic Knots
Pizza dough isn’t just for pizza – it’s also the base of these Parmesan- and parsley-studded garlic knots.
Prep time 1 hour 25 minutes
Cook time 20 minutes
Makes 12
Nutritional Info
Ingredients
- 1 (1/4-ounce) packet
active dry yeast (2 1/4 teaspoons)
- 2/3 cup
warm water
- 2 tablespoons
olive oil, plus more for brushing
See AlsoNuts and Bolts Recipe - 2 teaspoons
granulated sugar
- 1 teaspoon
kosher salt
- 1 3/4 cups
all-purpose flour, plus more for dusting
- 1 small bunch
fresh parsley, divided
- 6 cloves
garlic
- 4 tablespoons
(1/2 stick) unsalted butter
- 2 tablespoons
grated Parmesan cheese, plus more for sprinkling
- 1/4 teaspoon
kosher salt
Instructions
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Place 2/3 cup warm water (100 to 110ºF) in a large bowl and sprinkle with 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons). Let sit until foamy, about 5 minutes.
Add 2 tablespoons olive oil, 2 teaspoons granulated sugar, and 1 teaspoon kosher salt, and whisk to combine.
Add 1 3/4 cups all-purpose flour and stir until a sticky, uniform dough forms.
Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.
The dough should be noticeably larger after sitting for 1 hour.
Line 2 baking sheets with parchment paper and lightly flour a work surface. Transfer the dough onto the work surface and knead 5 to 10 times to bring it together into a smooth ball. Cut the dough into 12 pieces (about 40 grams each).
Working with 1 piece of dough at a time, use your hands to roll the dough into an even 8-inch rope about 1/2 inch-thick, adding just enough flour to keep the dough from sticking if needed. Tie into a knot. Arrange the knots on the baking sheets, spacing them evenly apart. Cover loosely with plastic wrap and let rest until dough puffs slightly, about 15 minutes. When you press a finger into the dough, it should bounce back slowly.
While the dough is rising, arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Pick the leaves from 1 small bunch fresh parsley and finely chop until you have 4 tablespoons. Mince 6 garlic cloves. Melt 4 tablespoons unsalted butter in a small saucepan over medium heat until just melted. Remove the saucepan from the heat. Add the garlic, 3 tablespoons of the parsley, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon kosher salt, and stir to combine. Uncover the dough and generously brush the knots with all of the butter mixture.
Bake until just cooked through and golden-brown, 15 to 19 minutes. Brush the baked knots with more olive oil and sprinkle with the remaining 1 tablespoon parsley and more Parmesan. Serve warm or at room temperature.
Recipe Notes
Make ahead: The dough can be made through the first rise, then wrapped in plastic wrap and refrigerated for 1 hour or frozen for up to 3 months. Let come to room temperature before using.
Storage: Garlic knots are best enjoyed fresh out of the oven. Refrigerate leftovers in an airtight container or zip-top bag for up to 2 days. Toast to reheat.
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Bread
italian
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Cheese
Vegetables
dairy
