📝 About This Recipe
Born in the bustling pizzerias of New York City to ensure no scrap of dough went to waste, these garlic knots are the ultimate salty, buttery comfort food. Each knot features a pillowy-soft interior and a golden, slightly crisp exterior drenched in a vibrant infusion of roasted garlic, fresh parsley, and sharp Pecorino Romano. They are the perfect aromatic companion to a hot pizza or a bowl of marinara, offering a punchy garlic kick that is simply irresistible.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (approx. 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Honey (to feed the yeast and aid browning)
- 2 tablespoons Extra virgin olive oil
- 1 1/2 teaspoons Kosher salt
Garlic Butter Glaze
- 6 tablespoons Unsalted butter (melted)
- 6 cloves Fresh garlic (finely minced)
- 1/4 cup Fresh Italian parsley (finely chopped)
- 1/4 cup Pecorino Romano or Parmesan (finely grated)
- 1/2 teaspoon Red pepper flakes (optional for heat)
- 1/2 teaspoon Fine sea salt (to taste)
For Serving
- 1 cup Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Whisk gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the olive oil, salt, and 2 cups of the flour to the yeast mixture. Using the dough hook attachment on low speed, mix until a shaggy paste forms.
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3
Gradually add the remaining flour 1/2 cup at a time. Increase the speed to medium and knead for about 5-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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4
Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Punch the dough down to release the 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 16-18 strips.
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7
Take one strip at a time and gently roll it into a 6-inch rope. Tie the rope into a simple overhand knot, tucking the ends into the center.
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8
Place the knots on two parchment-lined baking sheets, spacing them 2 inches apart. Cover loosely and let them rise again for 20-30 minutes while you preheat the oven to 400°F (200°C).
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9
While the knots rise, prepare the glaze. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes just until fragrant but not browned.
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10
Remove the butter from the heat and stir in the chopped parsley, grated cheese, salt, and red pepper flakes. Set aside.
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11
Bake the knots for 12-15 minutes, or until the tops are a light golden brown. Do not overbake, or they will lose their signature softness.
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12
Immediately upon removing the knots from the oven, transfer them to a large mixing bowl. Pour the garlic butter glaze over the hot knots and toss gently with tongs until every crevice is coated.
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13
Let the knots sit in the bowl for 2 minutes to soak up the butter, then serve immediately with a side of warm marinara.
💡 Chef's Tips
Use fresh garlic rather than the jarred variety for the most vibrant, spicy flavor profile. If the dough is too springy and keeps shrinking when you roll it, let it rest for 5 minutes to relax the gluten. For an extra-soft texture, swap 1/2 cup of the water for warm whole milk. Avoid browning the garlic in the butter; if it turns brown, it will taste bitter rather than sweet and aromatic. To make ahead, you can freeze the shaped, unbaked knots; just let them thaw and rise before baking.
🍽️ Serving Suggestions
Serve alongside a classic Pepperoni or Margherita pizza for a complete NYC experience. Pair with a crisp Caesar salad to cut through the richness of the garlic butter. Accompany with a cold Italian lager or a glass of bright Sangiovese wine. Provide extra dipping options like spicy ranch or a balsamic glaze reduction. Serve as an appetizer for a family-style pasta night featuring baked ziti or lasagna.