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Garlic Knots


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  • If you are making your own dough:
  • 3/4 cup warm water (105-115deg F)
  • 1 pkg. (2 teaspoons) of active dry yeast (check the expiration date on the package).
  • 1 3/4 cups bread flour (can use all-purpose, but bread flour will give a crisper crust.
  • 1 Tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • If you are using store-bought pizza dough:
  • 14 oz pizza dough
  • Garlic-Butter Coating:
  • 5 Tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 1 teaspoon salt.


Preparation time 180mins
Cooking time 194mins


Step 1

If you are making your own dough, follow steps 1-3. If using store-bought pizza dough, let thaw to room temperature and proceed to step 4.

1. Proof the yeast: Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.

2. Make the dough: In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture.

Mix this together to form a soft dough and knead for 5-10 minutes (can use a KitchenAid mixer with a dough hook for this step).

3. Let the dough rise: Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise to double its size. This should take from 90 minutes to several hours.

4. Quarter the dough and flatten into rectangles: When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with silpat or parchment paper. Take one half of the dough and cut it in half.

Working with one piece at a time, flatten into a rough rectangle about 5 inches long, 1/2 inch thick.

5. Slice into strips and form knots: Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half.

Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before tying the know.

Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

6. Brush with olive oil and let sit to rise: Once all the knots are tied, paint them with a little olive oil.

Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of the rising period, preheat the oven to 400deg. F.

7. Bake the knots: Uncover the knots and bake in oven 12-15 minutes, or until nicely browned on tops.

8. Make garlic butter parsley glaze: Meanwhile, melt the butter in a small pot and coot the garlic gently in it just long enough to take off the raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.

9. Brush cooked knots with garlic parsley butter mixture: When knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve.

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