garlic knots

Garlic Knots

When I first came to Ohio, I was shocked by its pizzerias’ lack of garlic knots or anything remotely resembling them.  Upon asking my Midwestern friends, I was met with quizzical faces.  Imagine my befuddlement when I found out that not only can I not get garlic knots outside of New York, but no one even knows what they are.  Clearly, the only solution (apart from returning to New York and never leaving again) was to make them myself.

Luckily for me, my dad’s business used to be next door to the best pizzeria in town while I was growing up, and he had observed them making these knots of garlicky, buttery goodness many times.  He was able to give me a rough overview of the process, and I think I’ve been able to perfect it since.  I will warn you that these may not be exactly like the garlic knots you’re used to, since different pizza places do them differently.  I will assert, however, that these are delicious.

You will need the following ingredients:

garlic knot ingredients

For the garlic knots:

  • 16 oz. refrigerated pizza dough (buy it pre-made or make your own if you’re feeling more ambitious than I was)
  • 4 Tbsp. butter
  • 3 Tbsp. grated Parmesan cheese (I find that the cheap kind that comes in a shaker works best for these, but the good stuff will work too)
  • 1 large clove garlic (more if you like to feel the burn)
  • 1 Tbsp. Italian seasoning

For baking ambiance:

Now that I’ve (hopefully) gotten you all psyched up for garlic knots, let’s make some!

Preheat your oven to 450°F.

In a small bowl, melt 2 tablespoons of the butter.  Crush the clove of garlic in a garlic press and stir it into the butter along with 2 tablespoons of the Parmesan cheese until it makes a bit of a paste.

garlic, parmesan butter

Roll out your pizza dough into a (roughly) 6″ by 18″ rectangle.  If you can get it to stretch more, you can make it a longer rectangle, and you might possibly be able to get more knots out of it.

rolled out pizza dough

Cut the dough into two 3″ by 18″ strips using a pizza cutter or sharp knife.

pizza dough strips

Spread half of the butter mixture down the middle of one strip of dough.  Repeat on the other strip of dough with the remaining butter.

garlic butter on dough

Carefully roll each dough strip into a long rope.

dough ropes

Tie a knot in the end of one of the ropes, stretching the rope a little while you tie to maximize your yield.  I prefer to leave my ends short, but I have seen garlic knots that have longer ends, so do whatever you like best.  Cut the knot off the rope with kitchen shears or a sharp knife and repeat until you have used up both ropes.

garlic knot

Arrange the garlic knots in a greased baking dish of your choice (I used a 9″ round cake pan).  Bake the knots for 12-15 minutes, just until the tops start to brown.

Partially-Baked Garlic Knots

Melt the remaining 2 tablespoons of butter and brush it over the top of the garlic knots.

Garlic Knots Brushed with Butter

Bake the knots for 3-5 minutes more until the tops are fully browned.

baked garlic knots

Immediately sprinkle the tops with the remaining Parmesan cheese and Italian seasoning (so it sticks).

finished garlic knots

Let them cool for about 15 minutes (I know, the way your kitchen smells right now is making that hard), and enjoy a taste of New York!

garlic knots

You can download the PDF recipe here: Garlic Knots

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2 comments

  1. n.gaffen · August 8, 2015

    Well here,s a Midwesterner who knew what garlic knots were. You continue to amaze me every week.

    Like

    • Katie Gaffen · August 8, 2015

      I guess I need to update my generalizations, then! You know I have some big shoes to fill when it comes to baking. Thanks for reading!

      Like

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