📝 About This Recipe
These pillowy, hand-tied knots are a celebration of classic Italian-American pizzeria culture, elevated with a sophisticated herb-infused butter. Each knot features a crisp, golden exterior that yields to a soft, airy center, perfectly designed to soak up a rich glaze of roasted garlic and fresh parsley. Whether served as a crowd-pleasing appetizer or a side for a rustic pasta dinner, these knots offer the ultimate comfort in every aromatic bite.
🥗 Ingredients
The Dough
- 1 1/2 cups Warm water (between 105°F and 110°F)
- 1 tablespoon Granulated sugar
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 4 cups Bread flour (plus extra for dusting)
- 2 tablespoons Extra virgin olive oil (plus more for greasing the bowl)
- 2 teaspoons Kosher salt
Garlic Herb Glaze
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 5 cloves Fresh garlic (very finely minced)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes (optional, for subtle heat)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the warm water and sugar until dissolved, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the olive oil, kosher salt, and 2 cups of the bread flour to the yeast mixture. Using the dough hook attachment, mix on low speed until a thick paste forms.
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3
Gradually add the remaining 2 cups of flour. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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4
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Once risen, gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x10 inches.
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6
Using a pizza cutter or sharp knife, cut the dough into 1-inch wide strips (you should have about 12-16 strips depending on length).
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7
Take one strip and gently roll it into a 6-7 inch rope. Tie it into a simple overhand knot, tucking the ends neatly underneath or into the center.
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8
Place the knots on a large baking sheet lined with parchment paper, spaced about 2 inches apart. Cover lightly and let them rest for another 20-30 minutes for a second rise.
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9
Preheat your oven to 400°F (200°C) while the knots are resting.
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10
Bake the knots for 15-18 minutes, or until they are puffed and reach a beautiful golden brown color on top.
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11
While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant but not browned. Remove from heat and stir in the parsley, oregano, and red pepper flakes.
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12
Immediately after removing the knots from the oven, use a pastry brush to generously coat each one with the warm garlic butter.
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13
Sprinkle the grated Parmigiano-Reggiano and a pinch of flaky sea salt over the buttered knots while they are still hot so the cheese adheres. Serve immediately.
💡 Chef's Tips
Use bread flour instead of all-purpose for a chewier, more professional texture. Ensure your water isn't too hot (over 120°F), or you will kill the yeast; it should feel like warm bath water. For the best flavor, use fresh garlic rather than the pre-minced jarred variety, which can taste bitter. If the dough is too springy when rolling into ropes, let it rest for 5 minutes to relax the gluten. Don't skimp on the second rise; this is what makes the knots light and airy rather than dense.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for dipping. Pair with a classic Caesar salad and a glass of crisp Italian Pinot Grigio. An excellent accompaniment to a hearty lasagna or spaghetti bolognese. Serve as a game-day snack alongside spicy buffalo wings. Use leftover knots to make mini meatball sliders the next day.