Garlic Knots, those pillowy, garlicky, buttery bites of heaven, are calling your name! Have you ever walked past a pizzeria and been instantly hypnotized by the aroma of freshly baked bread and garlic? That's the magic of these irresistible treats. I'm going to show you how to bring that pizzeria experience right into your own kitchen.
While the exact origins are debated, Garlic Knots are widely believed to have originated in New York pizzerias, born from resourceful bakers using leftover pizza dough. They quickly became a beloved staple, offered as a cheap and delicious appetizer or side dish. Think of them as a warm, garlicky hug in bread form!
What makes these little knots so universally adored? It's a combination of factors. The soft, chewy texture is incredibly satisfying, and the intense garlic flavor, infused with melted butter and herbs, is simply addictive. They're easy to eat, perfect for sharing (or not!), and surprisingly simple to make at home. Plus, who can resist the allure of warm, freshly baked bread slathered in garlic butter? Get ready to experience the joy of homemade garlic knots – you won't be disappointed!
Ingredients:
- 1 pound pizza dough, store-bought or homemade (my favorite recipe is below!)
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup melted butter (optional, for extra richness)
Homemade Pizza Dough (Optional):
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
Preparing the Garlic Knots:
- If making homemade dough: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- If using store-bought dough: Let the dough sit at room temperature for about 30 minutes to make it easier to work with.
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- On a lightly floured surface, roll the pizza dough into a large rectangle, about 12x18 inches.
- Using a pizza cutter or knife, cut the dough into strips about 1 inch wide.
- Take one strip of dough and gently roll it into a rope about 6-8 inches long.
- Tie the rope into a simple knot. Tuck the ends under the knot to secure it.
- Place the knot on the prepared baking sheet. Repeat with the remaining dough strips.
Making the Garlic Butter Sauce:
- In a small bowl, combine 3 tablespoons of olive oil, minced garlic, Parmesan cheese, parsley, oregano, salt, and red pepper flakes (if using).
- If you're using melted butter, add it to this mixture now. It will make the knots extra flavorful and rich!
Baking the Garlic Knots:
- Brush the garlic butter sauce generously over the knots, making sure to get into all the nooks and crannies.
- Bake for 12-15 minutes, or until golden brown and cooked through. Keep a close eye on them, as ovens can vary. You want them to be nicely browned but not burnt.
Finishing Touches:
- Remove the garlic knots from the oven and let them cool slightly on the baking sheet for a few minutes.
- While they're still warm, brush them with the remaining 1 tablespoon of olive oil. This will give them a nice sheen and extra flavor.
- Sprinkle with additional Parmesan cheese and fresh parsley.
- Serve warm and enjoy! These are best enjoyed fresh out of the oven.
Tips and Variations:
- Spice it up: Add more red pepper flakes to the garlic butter sauce for a spicier kick. You can also add a pinch of cayenne pepper.
- Cheese lover's delight: Mix some shredded mozzarella cheese into the garlic butter sauce or sprinkle it on top of the knots before baking for an extra cheesy treat.
- Herb garden: Experiment with different herbs in the garlic butter sauce. Fresh basil, rosemary, or thyme would all be delicious additions.
- Garlic powder shortcut: If you don't have fresh garlic, you can use garlic powder in the garlic butter sauce. Start with 1 teaspoon and adjust to taste.
- Make ahead: You can prepare the garlic knots ahead of time and store them in the refrigerator until ready to bake. Just add a few minutes to the baking time.
- Freezing: Baked garlic knots can be frozen for up to 2 months. Let them cool completely before wrapping them tightly in plastic wrap and then placing them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Dipping sauces: Serve the garlic knots with your favorite dipping sauces, such as marinara sauce, ranch dressing, or garlic aioli.
- Air Fryer Option: Preheat your air fryer to 350°F (175°C). Place the garlic knots in the air fryer basket in a single layer, being careful not to overcrowd. Air fry for 8-10 minutes, or until golden brown and cooked through. Check them halfway through and flip them if needed for even cooking.
- Sweet Garlic Knots: For a sweet twist, brush the baked knots with a mixture of melted butter, honey, and cinnamon instead of the garlic butter sauce.
- Stuffed Garlic Knots: Before tying the knots, flatten the dough strips slightly and place a small cube of mozzarella cheese or a pepperoni slice in the center. Fold the dough around the filling and then tie the knot.
Homemade Pizza Dough - Detailed Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water (it should feel comfortably warm to the touch, not hot), active dry yeast, and sugar. The sugar provides food for the yeast, helping it to activate. Gently stir the mixture and let it stand for 5-10 minutes. You'll know the yeast is active when it becomes foamy and bubbly on top. If it doesn't foam, your yeast might be old or the water might be too hot or cold, and you'll need to start again with fresh yeast and properly tempered water.
- Combine Dry and Wet Ingredients: Once the yeast is activated, add the all-purpose flour, salt, and olive oil to the bowl. Use a wooden spoon or a stand mixer fitted with a dough hook to begin mixing the ingredients.
- Mix the Dough: If using a wooden spoon, stir until a shaggy dough forms. It will look rough and uneven at this stage. If using a stand mixer, mix on low speed until the dough comes together.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Kneading is essential for developing the gluten in the flour, which gives the pizza dough its structure and chewiness. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. To knead, push the dough away from you with the heel of your hand, then fold it back over itself. Rotate the dough a quarter turn and repeat. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it's manageable. Be careful not to add too much flour, as this can make the dough tough.
- First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. This prevents the dough from drying out. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your environment. A warm place will help the dough rise faster. You can place the bowl in a slightly warmed oven (turned off!) or near a sunny window.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.
- Second Rise (Optional): For a more flavorful dough, you can let it rise a second time for another 30-60 minutes. This is not essential, but it will enhance the flavor and texture of the pizza dough.
- Use or Store: The dough is now ready to be used for your garlic knots! If you're not using it immediately, you can store it in the refrigerator for up to 24 hours. Just punch it down again before using. You can also freeze the
Conclusion:
And there you have it! These aren't just any garlic knots; they're a warm, pillowy, garlicky explosion of flavor that will have everyone reaching for seconds (and thirds!). Seriously, if you're looking for a crowd-pleaser, a simple appetizer to impress, or just a comforting treat to enjoy on a cozy night in, this garlic knots recipe is an absolute must-try. I've made these countless times, and they disappear faster than I can say "more garlic!" What makes these knots so irresistible? It's the perfect balance of soft, chewy dough, the pungent aroma of garlic, and the richness of the butter. Plus, they're surprisingly easy to make, even if you're not a seasoned baker. The active time is minimal, and the results are truly spectacular. Trust me, the aroma alone wafting through your kitchen as these bake is worth the effort. But don't just take my word for it! I highly encourage you to give this recipe a whirl. I'm confident that once you taste these homemade garlic knots, you'll never want to buy them from a store again. They're simply that good. Now, let's talk serving suggestions and variations because the possibilities are endless! These garlic knots are fantastic on their own, served warm with a sprinkle of extra Parmesan cheese and a side of marinara sauce for dipping. They're also the perfect accompaniment to pasta dishes, pizzas, or even a simple salad. Imagine serving these alongside a hearty lasagna or a creamy bowl of tomato soup – pure comfort food heaven! Looking to spice things up? Try adding a pinch of red pepper flakes to the garlic butter for a little kick. Or, for a more herbaceous flavor, incorporate some fresh chopped parsley, oregano, or basil. You could even stuff them with mozzarella cheese before baking for an extra gooey and decadent treat. Another fun variation is to brush them with pesto instead of garlic butter for a vibrant and flavorful twist. For a truly unforgettable experience, consider serving these garlic knots as part of a bread basket at your next dinner party. Your guests will be blown away by the homemade goodness, and you'll be the star of the show! They are also perfect for game day gatherings, potlucks, or any occasion where you want to share something delicious and comforting. I'm so excited for you to try this recipe and experience the joy of homemade garlic knots. I know you'll love them as much as I do. And remember, the key to truly amazing garlic knots is to use high-quality ingredients and don't be shy with the garlic! Once you've made these, I'd absolutely love to hear about your experience. Did you try any variations? What did you serve them with? Share your photos and stories in the comments below! I'm always looking for new ideas and inspiration, and I can't wait to see what you create. Happy baking, and enjoy every delicious bite of these incredible garlic knots! I am sure you will love them!
Garlic Knots: The Ultimate Guide to Perfect, Cheesy Goodness
Soft and savory garlic knots, brushed with a flavorful garlic butter sauce and baked to golden perfection. Perfect as an appetizer or side dish!
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup melted butter (optional, for extra richness)
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Let the dough sit at room temperature for about 30 minutes to make it easier to work with.
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- On a lightly floured surface, roll the pizza dough into a large rectangle, about 12x18 inches.
- Using a pizza cutter or knife, cut the dough into strips about 1 inch wide.
- Take one strip of dough and gently roll it into a rope about 6-8 inches long.
- Tie the rope into a simple knot. Tuck the ends under the knot to secure it.
- Place the knot on the prepared baking sheet. Repeat with the remaining dough strips.
- In a small bowl, combine 3 tablespoons of olive oil, minced garlic, Parmesan cheese, parsley, oregano, salt, and red pepper flakes (if using).
- If you're using melted butter, add it to this mixture now. It will make the knots extra flavorful and rich!
- Brush the garlic butter sauce generously over the knots, making sure to get into all the nooks and crannies.
- Bake for 12-15 minutes, or until golden brown and cooked through. Keep a close eye on them, as ovens can vary. You want them to be nicely browned but not burnt.
- Remove the garlic knots from the oven and let them cool slightly on the baking sheet for a few minutes.
- While they're still warm, brush them with the remaining 1 tablespoon of olive oil. This will give them a nice sheen and extra flavor.
- Sprinkle with additional Parmesan cheese and fresh parsley.
- Serve warm and enjoy! These are best enjoyed fresh out of the oven.
Notes
- Spice it up: Add more red pepper flakes to the garlic butter sauce for a spicier kick. You can also add a pinch of cayenne pepper.
- Cheese lover's delight: Mix some shredded mozzarella cheese into the garlic butter sauce or sprinkle it on top of the knots before baking for an extra cheesy treat.
- Herb garden: Experiment with different herbs in the garlic butter sauce. Fresh basil, rosemary, or thyme would all be delicious additions.
- Garlic powder shortcut: If you don't have fresh garlic, you can use garlic powder in the garlic butter sauce. Start with 1 teaspoon and adjust to taste.
- Make ahead: You can prepare the garlic knots ahead of time and store them in the refrigerator until ready to bake. Just add a few minutes to the baking time.
- Freezing: Baked garlic knots can be frozen for up to 2 months. Let them cool completely before wrapping them tightly in plastic wrap and then placing them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Dipping sauces: Serve the garlic knots with your favorite dipping sauces, such as marinara sauce, ranch dressing, or garlic aioli.
- Air Fryer Option: Preheat your air fryer to 350°F (175°C). Place the garlic knots in the air fryer basket in a single layer, being careful not to overcrowd. Air fry for 8-10 minutes, or until golden brown and cooked through. Check them halfway through and flip them if needed for even cooking.
- Sweet Garlic Knots: For a sweet twist, brush the baked knots with a mixture of melted butter, honey, and cinnamon instead of the garlic butter sauce.
- Stuffed Garlic Knots: Before tying the knots, flatten the dough strips slightly and place a small cube of mozzarella cheese or a pepperoni slice in the center. Fold the dough around the filling and then tie the knot.