Have you ever been in the position of reeeeeally craving a particular food, but not wanting to exert the effort of leaving home to get it, much less cooking it yourself? For Josh and me, this happens with garlic breadsticks at least once a month (somehow my focus has shifted in recent years from bread formed into knots to bread shaped like sticks instead). Often, this results in at least half an hour of waffling between sucking it up and going out and wistfully giving up on them. The thought of making them from scratch almost always crosses my mind, but I usually toss it aside as too much effort. This time however, I decided to accept the challenge with gusto.
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.