Garlic Knots

Before you start

Garlic knots began as a way for pizzerias to use leftover dough, and they still taste best made from a lean, chewy pizza-style dough. Each rope is tied into a simple knot, baked in a hot oven until crisp-edged and golden, then tossed in a bowl of warm garlic oil so it soaks into all the folds.

The oil is the part to get right. Gently warm minced garlic in olive oil just until it smells sweet and turns pale gold at the edges. Hotter than that and the garlic turns bitter in seconds. Toss the knots the moment they leave the oven, when the crust absorbs the oil best, and finish with salt and Parmesan.

Ingredients

• Dough375 g (3 cups + 2 tbsp) bread flour
• 8 g (1⅓ tsp) fine salt
• 8 g (2 tsp) granulated sugar
• 5 g (1½ tsp) instant yeast
• 240 ml (1 cup) lukewarm water
• 15 ml (1 tbsp) olive oil
• Garlic oil60 ml (¼ cup) extra-virgin olive oil
• 4 cloves garlic — finely minced
• ½ tsp fine salt
• 2 tbsp fresh parsley — chopped
• 25 g (⅓ cup) Parmesan — finely grated
• pinch red pepper flakes — optional

Method

1. Combine the flour, salt, sugar and yeast. Add the water and 15 ml olive oil and knead for 8 minutes, until smooth and elastic. The dough should be soft but not sticky.
2. Cover and let it rise until doubled, 60 to 90 minutes.
3. Divide the dough into 16 pieces of about 40 g. Roll each into a rope about 20 cm (8 in) long. If the ropes shrink back, let them rest for 5 minutes.
4. Tie each rope into a loose single knot, leaving two short tails. Tuck one tail up through the center from underneath and the other down over the top, so the knot looks like a small rose.
5. Set the knots on two parchment-lined sheets, 5 cm (2 in) apart. Cover and proof for 30 minutes. Heat the oven to 220°C (425°F) with racks in the upper and lower thirds.
6. Bake for 12 to 15 minutes, switching the sheets halfway, until golden brown with darker edges.
7. While they bake, warm the 60 ml olive oil and garlic in a small saucepan over low heat for 2 to 3 minutes, until fragrant and just starting to turn pale gold. Take it off the heat and stir in the salt and red pepper flakes.
8. Tip the hot knots into a large bowl, pour the garlic oil over them and toss to coat. Add the parsley and Parmesan, toss again and serve right away.

Tips for success

• Store-bought or leftover pizza dough works well here; use about 640 g for 16 knots.
• Cut the knots open over the bowl and dip them in marinara for the classic pizzeria pairing.
• Pull the garlic off the heat a few seconds early; it continues to cook in the hot oil.

Substitutions

Fresh garlic

Use 1 tsp garlic powder stirred into warm oil. The flavor is rounder and less sharp, and it is harder to burn.

Olive oil in the coating

Melted butter gives a softer, richer knot, closer to a dinner roll than a pizzeria knot.

Bread flour

All-purpose flour with 15 ml (1 tbsp) less water. The knots are softer and less chewy.

Variations

Stuffed garlic knots

Flatten each rope slightly, place a strip of mozzarella along it, pinch it closed and tie as usual.

Pesto knots

Replace the garlic oil with 60 g basil pesto thinned with 1 tbsp olive oil.

Troubleshooting

Knots unraveled in the oven

The tails were not tucked under. Push the ends firmly through the center and set them tucked side down.

The garlic tasted harsh or bitter

The oil was too hot. Use low heat and stop as soon as the garlic smells sweet.

Knots are pale and soft

The oven was not hot enough. Heat fully to 220°C and bake until the edges are clearly browned.

Storage

Garlic knots are best warm. Refrigerate leftovers within 2 hours and use within 2 days; reheat at 180°C (350°F) for 5 to 6 minutes. Use the garlic oil immediately and do not store leftovers at room temperature.

Safety notes

Raw dough contains uncooked flour and should not be tasted. Contains wheat and milk (Parmesan).