Garlic Knots

Total Time:
3 hr 5 min
45 min
2 hr
20 min

about 2 dozen

  • Basic Pizza Dough, recipe follows
  • 1/2 cup unsalted butter
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh parsley

Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.

Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.

Basic Pizza Dough:

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 teaspoon salt

Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Yield: dough for 1 (15-inch) pizza

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4.6 39
I was short on time, so didn't let the dough rise as long. Also, used the quick rise yeast in lieu. However, these were very delicious. All six of us enjoyed them thoroughly. I used about four cloves of fresh garlic and half the butter for a more concentrated garlic topping. Didn't have parsley so used pizza seasoning. I would make it the same way with no regrets, but will try to make them in advance to see if it yields a better result. Very good recipe that I will use when I make pasta (and I make it often). Thanks, Emeril! item not reviewed by moderator and published
The best! I actually just use this recipe for the dough and make homemade pizza with it all the time! It makes perfect,chewy,flavorful,and fluffy dough. LOVE item not reviewed by moderator and published
Hands down these knots are a TEN! I've used this recipe the last 6 times I've made homemade knots. I won't use another ever. The basic pizza dough is really fantastic for the would-be chef to play around with a little. I love adding oregano and basil, or minced garlic and rosemary to the dough and then let it rise... But back to the knots; they freeze amazingly well. I double this recipe and freezer bag dinner size portions. I let mine defrost on the counter before I put them in the oven, and I would recommend doing that rather than reheating from frozen. The first time I made these I rolled and cut the dough like the recipe states. There after, I picked ping pong ball size pieces of dough and rolled them into a rope between my oiled hands. This method is much easier for me, less mess on my counter, and I like the look of the finished knot much better being rounded on the ends rather than squared. You have to try these! Thanks for this recipe!! item not reviewed by moderator and published
No one and I mean no one makes pizza dough from all purpose. Which is why some people here feel it wasn't quite right. Use high gluten bread flour, but then you have to change everything else as well item not reviewed by moderator and published
Not what I was expecting but still excellent. The pizzeria's that I frequent in Brooklyn have chewy and browned garlic knots, which is what I was expecting. My own weren't chewy, but were crunchy on the outside and soft on the inside. I had them in the oven for a while and they refused to become really brown and become shiny, so I pulled them. The taste was excellent and the consistency wasn't bad, just different. I filled up a tray and used the rest of the dough for mozzarella/mushroom pinwheels, which were fantastic too. I'll definitely make again. item not reviewed by moderator and published
GREAT recipe - I can't stop eating them! I modified like others suggested, reduced the garlic to 2 T, brushed the knots before and after baking and baked them for 12 minutes at 350 and they are so soft and chewy! I knew I had to reduce the time and temp since I used convection to do both trays at once. For a crisper crust, you could leave them in up to 15 min I think, but I think 20 is probably too long even in a normal oven if you want them chewy. item not reviewed by moderator and published
This was awesomely good and so easy to make. My son help and love it. The are no grocery stores that offers fresh dough. I am making tons of knots to take to church, the kids will go bonkers for the knots. Thank you. ; item not reviewed by moderator and published
I didn't try the dough recipe- my local grocery store offers up a dynamite fresh dough of their own(Festival Foods in WI. That being said, this recipe couldn't be any more simple or delicious- I brushed mine with the garlic butter before & after baking. item not reviewed by moderator and published
This was an easy and delicious recipe. First time I tried Emeril's recipe - dough is light as a feather, crispy on the outside, soft on the inside. Garlic butter, pecorino and parsley made these knots the yummiest!! A huge hit with my very picky teenage sons!! item not reviewed by moderator and published
Holy moly, garlic batman! But sooooo delicious!! This is the first time I made garlic knots and I decided to try Emeril's recipe first, because I really liked the fact of making the dough from scratch (as opposed to a lot of other recipes that called for store-bought dough. I initially thought that 3 tbsp of minced garlic was way too much but now I wouldn't make it any other way. Percorino is a nice change from Parmesan (or no cheese at all. Crispy on the outside and soft/chewy on the inside. Will definitely make these again! item not reviewed by moderator and published
I am sorry to say that you are wrong. Pizza dough comes out perfectly with all purpose. Check out recipes from Martha Stewart and Wolfgang Puck. They always use all purpose in their pizza dough. I make perfect pizza dough with all purpose. Maybe you should try the above recipe. item not reviewed by moderator and published
I use All-Purpose flour evertime i make pizza dough and it comes out perfect each time. I use the recipe Bobby Flay made and it is wonderfully chewy on the inside and crunchy on the outside. maybe you should give it a try.. item not reviewed by moderator and published

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