Garlic Knots Recipes

Steps:

• Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
• Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
• Preheat the oven to 400 degrees F.
• In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
• Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
• Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

Steps:

• Preheat the oven to 500 degrees F.
• Divide the dough into 8 even pieces. Use your hands to roll each piece into a 6-inch-long tube, then tie each into a knot. Arrange the knots on a parchment-lined baking sheet. Bake until golden brown all over, 7 to 8 minutes.
• Meanwhile, melt the butter over medium-low heat in a small saucepan. Add the garlic, red pepper flakes and a rounded 1/4 teaspoon salt and cook, stirring often, until the garlic is pale golden, about 3 minutes. Take off the heat and stir in the parsley.
• Brush the garlic knots generously with the garlic butter and sprinkle with a little grated Parmesan. Transfer the remaining butter to a small bowl.

Steps:

• Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
• Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
• Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
• Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
• Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
• Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
• While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
• Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place about 1/2 cup of olive oil into a bowl. Grate the garlic right over the oil.
• Break off pieces of leftover pizza dough and roll into little logs. Next, fold into a knot. Place the knots into the olive oil mixture and place onto the baking sheet. Season with salt, to taste, and place in the oven. Bake until the garlic knots are golden brown, about 8 to 10 minutes.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Lightly oil 2 large (17- by 13-inch) baking sheets.
• Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.).
• Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.
• Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
• Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
• While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl.
• Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.

Steps:

• Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
• Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
• Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
• Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
• In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.

Steps:

• Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
• Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
• Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
• Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a small saucepan over medium low heat, melt butter. Stir in chopped garlic and Italian seasoning blend then remove from heat.
• Unroll breadstick dough and separate along perforated lines. Working with one at a time, brush the dough lightly with garlic herb butter. Sprinkle about 1 teaspoon parmesan cheese over dough. Roll ends of dough towards each other. When they meet, place on prepared baking sheet. Pinch the bottom of the dough into a point to make a heart-shape. Repeat with remaining ingredients.
• Brush the tops of the bread hearts with garlic butter, sprinkle with parmesan cheese and bake until golden, about 12-15 minutes.
• Remove from oven, brush well with remaining garlic butter, sprinkle with remaining parmesan cheese and garnish with chopped parsley.

Steps:

• Place flour in work bowl of stand mixer fitted with dough hook attachment. In large (4-cup) measuring cup, combine water, oil, yeast, sugar and salt. Stir until yeast dissolves. Pour over flour and start mixer on low. When flour is all moistened, increase speed to medium-high and knead for 2-3 minutes. Form dough into a neat ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
• Preheat oven to 400°F Line three baking sheets with parchment or Silpat and set aside. Oil a clean counter or baking sheet, your hands and a rolling pin. Divide dough in half. Working with one piece at a time, gently press it flat, turning around and over to expel as much gas as possible. Roll out to a 5x16" rectangle, about 1/2" thick. Using a pizza cutter, slice across the short way into 3/4" wide strips (you should get about 20 from each half).
• Sprinkle strips lightly with flour. Roll gently to form an even rope (do not stretch the length), then tie into a simple knot. Place on prepared baking sheets about 1 1/2" apart. Cover loosely with a towel or plastic wrap and let stand until doubled in bulk, 40-50 minutes.
• Bake in preheated oven 12-15 minutes, until golden brown. Meanwhile, prepare the garlic coating: melt butter in olive oil over low heat. Add garlic and cook gently until fragrant but not colored, 3-5 minutes. Add parsley and remove from heat.
• When knots are baked, brush with garlic coating, or toss with coating in a large bowl. Sprinkle with sea salt. Serve warm or room temperature. Leftover rolls may be individually wrapped and frozen in an airtight bag. Rewarm in preheated 350F oven for 5-7 minutes before serving.

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Steps:

• Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.