Garlic Knots
Soft, chewy knots of pizza dough brushed with garlic butter, parsley and Parmesan.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 1 tsp instant yeast | 3 g |
| 1 1/2 tsp table salt | 9 g |
| 1 cup warm water | 227 g |
| 2 tbsp olive oil | 25 g |
| Garlic butter | |
| 1/4 cup unsalted butter, melted | 56 g |
| 3 garlic cloves, minced | — |
| 2 tbsp fresh parsley, chopped | — |
| 1/4 cup Parmesan cheese, grated | 25 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, yeast and salt, add the warm water and oil, and knead 6–8 minutes until smooth. Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Heat the oven to 400 °F and line a baking sheet with parchment.
- Divide the dough into 16 pieces. Roll each into an 8-inch rope and tie it in a loose knot, tucking the ends underneath.
- Set the knots on the sheet, cover, and let rest 15 minutes.
- Bake 12–15 minutes, until golden.
- Stir the garlic into the melted butter, brush it generously over the hot knots, and sprinkle with parsley and Parmesan.
Tips
- Store-bought pizza dough works too: about 1 lb makes 12–16 knots.
- Warm the garlic in the butter for a minute to mellow its bite.
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