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Homemade Garlic Knots | In Jennie's Kitchen

Homemade Garlic Knots

Most pizza joints make batches of garlic knots earlier in the day, and reheat them when you order. There’s a place in Woodstock that shapes and bakes them to order, but they come 12 to an order—too much for us to ever finish. It was just the push I needed to finally make them at home. You can also plan ahead for your next craving and freeze the shaped knots (skip the rising time). Let them thaw in the fridge overnight (they’ll proof as they defrost), then bake and season as directed. My kiddos like the taste of melted butter better than olive oil, but feel free to use oil if you want a healthier fat. I suppose you can also try swapping in my vegan parmesanhere. I've never done so, so please share your thoughts if you do.
5 from 2 votes
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 16

Ingredients
  

  • For the dough
  • 3 cups 415 grams bread flour, plus more as needed
  • 1 1/2 teaspoons 6 grams active dry yeast
  • 1 teaspoon 6 grams fine sea salt
  • 1 cup 237 ml warm water
  • Olive oil to coat the bowl & brush the knots
  • For the seasoning
  • 4 tablespoons 56 grams butter, melted (or swap in olive oil)
  • 4 garlic cloves
  • Handful of fresh flat-leaf parsley chopped fine
  • 1/4 cup 25 grams grated Pecorino-locatelli cheese

Instructions
 

  • Make the dough: In a deep bowl, whisk together 2 1/2 cups of the flour, the yeast, and salt. Add the water. Using a wooden spoon, stir it together until it forms a wet, sticky dough. Sprinkle the remaining flour onto a clean counter or large cutting board. Dump the dough out onto the board and knead in the flour until the dough is smooth and soft, but not tacky or sticky—you may not need all of it or you may need a little extra depending on the humidity level in your kitchen.
  • Dab a bit of olive oil on a paper towel and wipe it around the inside of a deep a glass or ceramic bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume (1 to 1 1/2 hours).
  • Line a sheet pan with parchment paper.
  • Once it’s doubled in volume, sprinkle some flour, on a counter or cutting board. Turn the dough onto the surface and gently knead it once or twice to deflate the dough. Divide the dough into 16 equal pieces. Roll each ball into a 5-inch (12-cm) long rope. Tie the rope into a knot. Place the knots on the baking pan, and brush them with a bit of oil (this is to prevent the plastic wrap from sticking). Cover pan tightly with plastic wrap. Let rise until doubled in size (about 30 minutes).
  • Preheat the oven to 425F.
  • When the knots are ready, bake 15 minutes, until golden. Transfer the hot-out-of-the-oven knots to a deep heatproof bowl. Add all of the seasoning ingredients, and toss until well coated. Serve hot.
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