📝 About This Recipe
Born in the bustling pizzerias of New York City, these garlic knots are the ultimate crowd-pleaser, transforming simple pizza dough into aromatic, pillowy treasures. Each knot is double-brushed with a rich infusion of roasted garlic, melted butter, and fresh Italian herbs, ensuring a perfect balance of a crispy exterior and a soft, airy center. These are not just a side dish; they are a sensory experience that brings the comforting aroma of a professional Italian bakery right into your kitchen.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 2 tablespoons Extra virgin olive oil (plus more for the bowl)
- 1 1/2 teaspoons Kosher salt
The Garlic Herb Infusion
- 6 tablespoons Unsalted butter (melted)
- 6 cloves Fresh garlic (very finely minced)
- 1/4 cup Fresh Italian parsley (finely chopped)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1/4 cup Parmesan cheese (freshly grated)
- 1/2 teaspoon Sea salt (to taste)
For Serving
- 1 cup Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir 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. Using a dough hook or a sturdy spoon, mix until a shaggy dough forms.
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3
Gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
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4
Knead the dough on a floured surface for about 5-7 minutes (or 5 minutes in the mixer) until it is smooth, elastic, and bounces back when poked.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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6
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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7
Gently punch down the risen dough. On a lightly floured surface, roll it out into a large rectangle about 1/2 inch thick.
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8
Use a pizza cutter to slice the dough into strips approximately 1 inch wide and 6 inches long. You should have about 16-20 strips.
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9
Take each strip and tie it into a simple overhand knot. Tuck the ends under the center to create a neat, rounded shape. Place them 2 inches apart on the prepared baking sheets.
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10
Cover the knots lightly and let them rest for another 15-20 minutes to puff up slightly before baking.
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11
While the knots rest, prepare the garlic butter by whisking together the melted butter, minced garlic, parsley, oregano, red pepper flakes, and sea salt in a small bowl.
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12
Lightly brush the knots with a small amount of the garlic butter mixture (save most of it for after baking). Bake for 12-15 minutes, or until the tops are a beautiful golden brown.
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13
Remove from the oven and immediately brush the hot knots generously with the remaining garlic butter. The heat from the bread will 'cook' the raw garlic slightly, mellowing its bite.
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14
Sprinkle the freshly grated Parmesan cheese over the buttery knots while they are still wet so the cheese adheres perfectly.
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15
Transfer to a serving basket and serve warm with a side of marinara sauce for dipping.
💡 Chef's Tips
Use fresh garlic rather than jarred or powdered for the most vibrant flavor profile. If the dough is too springy and keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten. For an extra crispy bottom, use a preheated pizza stone instead of a baking sheet. Don't overbake; the knots should be just golden. Overbaking leads to a dry, tough texture rather than a soft, pillowy interior. If you're short on time, you can use high-quality store-bought pizza dough, but homemade dough yields the best rise.
🍽️ Serving Suggestions
Classic warm marinara sauce is the essential dipping companion. Serve alongside a crisp Caesar salad for a light lunch. Pair with a cold Italian pilsner or a glass of crisp Pinot Grigio. An excellent accompaniment to a hearty bowl of pasta carbonara or lasagna. Offer a side of spicy arrabbiata sauce for those who enjoy an extra kick.