The Garlic Knots had a crunchy base with a chewy center and oozed with garlic butter. These can be excellent appetizers or snacks.
Recently, I have started making my dough for the Pizza. I make enough to make 3 large pies when I make the dough. I generally make 2 of them, and the third one is left behind in the refrigerator.
Last time when I had the pizza dough in the refrigerator (the dough works best when refrigerated for at least 2 days, and it works best if refrigerated for 3-5 days), I made the last portion of it into garlic knots, and they were beautiful.
The knots had a crunchy base with a chewy center, and they were oozing with garlic butter. For the third and final day of the blogging marathon theme’s baked savory dishes, I am going to be writing about garlic knots. To make the pizza dough, please refer to this post .
Preparation time - 20 mins plus about 1-2 hrs to bring the dough to room temperature Cooking time - 15 mins plus 2 hrs to rise the dough Difficulty level - medium
Ingredients to make Garlic Knots - Makes about 20 medium knots
To make the knots
- Pizza dough - 1 recipe (enough to make 1 pie) - about 14 oz
- All-purpose flour - to dust
- Olive oil - 1 tbsp
To make the Garlic butter/oil -
- Butter/olive oil /combination of both - 4 tbsp
- Garlic - 4 cloves (minced finely)
- Parsley - ¼ cup (minced finely)
- Salt - to taste
Procedure to make Garlic Knots
Bring the dough out from the refrigerator. Shape it into a ball and leave it in a floured bowl for about an hour to 2 hrs. By then, the dough should have doubled in volume.
Bring the dough out and divide it into two. Cover one half when working with the other. Roll out one half into ½ inch ½-inch-thick rectangle.
With a sharp knife, slice the dough into 1-inch thick strips. Take one piece and elongate it a little bit, and make it into a knot.
- Line them on a lightly greased baking tray, leaving a little space between them since they would rise again and become slightly bigger.
- Once all the knots are made, brush them with a little olive oil and cover them with a plastic wrap, and let them rise again until doubled in size. This could take anywhere from one hour to 2 hours.
Remove the wrap and bake them in a preheated 400°F oven for about 12-14 mins or until browned on top. If placing 2 baking trays at the same time, make sure you double insulate (one tray on top of another) the tray in the bottom to prevent burning the base of the knots.
Meantime, make the garlic butter/oil. Melt 4 tablespoon of butter or oil, or a combination of both, in a small saucepan. Add the garlic to the butter/oil and cook it on a low flame until the garlic is slightly brown. Now add the minced parsley and salt and mix well. Remove from heat.
- When the knots are done, bring them out and brush them liberally with the garlic butter/oil mixture. Serve warm as is or with some marinara sauce.
Similar Recipes
- Pataqueta - Valencia’s Orchard Traditional Bread
- Julekake or Julekage - Norwegian Christmas Bread (Egg-Less Recipe)
- Breadsticks - Olive Garden Style
- Pull-Apart Sweet Buns | Bakery Style Sweet Buns
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ All purpose flour - to dust
- ▢ 1 tablespoon Olive oil
- ▢ 4 tablespoon Butter/olive oil /combination of both
- ▢ 4 cloves Garlic minced finely
- ▢ ¼ cup Parsley minced finely
- ▢ Salt
Instructions
- Bring the dough out from the refrigerator. Shape it into a ball and leave it a floured bowl for about an hour to 2 hrs. By then the dough should have doubled in volume.
- Bring the dough out and divide it into two. Cover one half when working with the other. Roll out one half into ½ inch thick rectangle.
- With a sharp knife, slice the dough into 1 inch thick strips. Take one piece and elongate it a little bit and make it into a knot.
- Line them on a lightly greased baking tray leaving a little space between them since they would rise again and become slightly bigger.
- Once all the knots are made, brush them with little olive oil and cover it with a plastic wrap and let them rise again until doubled in size. This could take again anywhere from one hour to 2 hours.
- Remove the wrap and bake them in a preheated 400 F oven for about 12-14 mins or until browned on top. If placing 2 baking trays at the same time, make sure you double insulate (one tray on top of another) the tray in the bottom to prevent burning the base of the knots.
- Meantime, make the garlic butter.oil. Melt 4 tablespoon of butter or oil or combination of both in a small sauce pan. Add the garlic to the butter/oil and cook it on low flame until the garlic is slightly brown. Now add the minced parsley and salt and mix well. Remove from heat.
- When the knots are done, bring them out and brush them liberally with the garlic butter/oil mixture. Serve warm as is or with some marinara sauce.
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
Garlic Knots Made From Pizza Dough
Equipment
- Oven
Ingredients
- All purpose flour – to dust
- 1 tablespoon Olive oil
- 4 tablespoon Butter/olive oil /combination of both
- 4 cloves Garlic minced finely
- ¼ cup Parsley minced finely
- Salt
Instructions
- Bring the dough out from the refrigerator. Shape it into a ball and leave it a floured bowl for about an hour to 2 hrs. By then the dough should have doubled in volume.
- Bring the dough out and divide it into two. Cover one half when working with the other. Roll out one half into ½ inch thick rectangle.
- With a sharp knife, slice the dough into 1 inch thick strips. Take one piece and elongate it a little bit and make it into a knot.
- Line them on a lightly greased baking tray leaving a little space between them since they would rise again and become slightly bigger.
- Once all the knots are made, brush them with little olive oil and cover it with a plastic wrap and let them rise again until doubled in size. This could take again anywhere from one hour to 2 hours.
- Remove the wrap and bake them in a preheated 400 F oven for about 12-14 mins or until browned on top. If placing 2 baking trays at the same time, make sure you double insulate (one tray on top of another) the tray in the bottom to prevent burning the base of the knots.
- Meantime, make the garlic butter.oil. Melt 4 tablespoon of butter or oil or combination of both in a small sauce pan. Add the garlic to the butter/oil and cook it on low flame until the garlic is slightly brown. Now add the minced parsley and salt and mix well. Remove from heat.
- When the knots are done, bring them out and brush them liberally with the garlic butter/oil mixture. Serve warm as is or with some marinara sauce.
