Garlic Knots

Total Time:
3 hr 5 min
Prep:
45 min
Inactive:
2 hr
Cook:
20 min

Yield:
about 2 dozen
Level:
Intermediate

Ingredients
  • 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
Directions

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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    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
    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
    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.
    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.
    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.
    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. ;
    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.
    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!!
    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!
    Pretty good. I would make them smaller (bite sized next time.
    I just finished making these garlic knots and I have to say that they were okay. I really don't know what the big deal is about these garlic knots because for me they came out rock hard and they weren't really tasty at all. The recipe definitely requires more salt. Maybe I did something wrong in making the recipe but I will not be making these again.
    Oh, so tasty. I made a batch and let them sit in the oven for a while after turning the heat off and the got a nice crispy crust. Instead of using all butter I substituted olive oil for half of the amount of the butter. I also added some basil, oregano and dried garlic to the butter mix and brushed the knots with that before baking and then tossed them after baking. Very tasty. I will definitely make these again! 
    These were awesome! If you use olive oil to grease the cookie sheets, the knots end up with a very nice crispy texture on the bottom.
    These were very good and pretty easy to make. I made them today and some friends came by unexpectedly and I invited them to dinner. These were a huge hit!
    Pay attention, I love Emeril but this was awful. The bread was too hard. The butter congealed and was nasty. Sorry but thier has to be a better way.
    These are absolutely delicious, and so easy to make! I threw all the dough ingredients in my bread machine & just rolled and cut the strips to tie into knots. I brushed (instead of tossing them the baked knots with the garlic & parsley butter, then sprinkled them witha bit of kosher salt and the grated cheese. Wonderful with some Marinara sauce to dip into!! I am going to make breadsticks today for dinner tonight. I can always trust Emeril!
    Mmmmmm Garlic Knots !!!!!
    This was one of the simplest and quickest dough recipes to make and it was yummy. The first time I made it, the yeast didn't rise but I didn't want to waste so I made the knots and was like a cracker with garlic. Then I decided to do the same but use it as pizza crust. It was a family hit. I have to guess that without butter in the dough makes it less fattening too. You can be creative with this recipe!
     
    I'll say it proudly- I'm a huge fan of pillsbury refrigerated doughs. I have two kids under two so unless we have a really good napping day anything more complicated then biscuits is a tall order. Even with the refrigerated pizza dough these were SO GOOD! I made half garlic and half plain butter with cinneman/sugar. I think the sugar ones were a bigger hit with the rest of my family, but i thought the garlic was awesome!
    These garlic knots are GREAT!!!!!!!!!!!!!!!!!! They are easy to prepare (just take some time) and they taste better than any I have had in any eatery anywhere!
    I have to say that I always take these reviews with a grain of salt--but these garlic knots really live up to the reviews...they are freakin' awesome. Try them once and you'll be hooked! I only baked them for 12 minutes like some previous reviews suggested...crispy on the outside and soft on the inside, totally delicious!!
    These are fairly easy if you have a bread machine. They are truly delicious.
     I love to take them when I'm invited out to dinner and everyone gobbles them up. They are tasty heated or cold and there are never any left.
     I live by myself and often cut the recipe in half and it still makes quite a few garlic rolls.
     Worth the little effort.
     I also cooked them for a lesser time so they wouldn't be quite so crunchy but softer.
     
     Cheri MorningStar
    I was pleasantly surprised by this recipe. It is fairly easy and the bread is good. The garlic butter is even better!!
    These were the best garlic knots i have ever had. They do take some time to prepare but they are worth it. This restaurant with the best garlic knots closed in my town and i have been dying for them. These tasted just like them.
    And it was even easier buying fresh pizza dough at the market.
    These were really simple to make. My husband and I thought the flavor was excellent, although I wouldn't suggest making out afterwards : ) We ate a bunch of them! These do have a crispy texture. If you prefer a softer breadstick like I do, I suggest cooking them for about 12 min. They turned out perfectly at that lenght of time.
    This is a great recipie. I actually used a mix for my pizza dough but they turned out great! Hubby could hardly believe that these restaurant-style homemade baked goods came out of my kitchen. And they are SO easy!! A great way to make a super easy impression when you entertain! Ya gotta love garlic though. I froze the few that were left so we'll see how well they hold up. Thanks Emril!
    Okay by me but my husband and his coworkers loved them. The dough used as a pizza crust was wonderful though!
    My husband and I made these with 2 of our grandchildren, ages 10 and 7. I was fun for us and the children. The kids always order garlic knots when they have pizza. They thought these were better then the store bought. Next time they want to make pizza.
    i must admit I did cheat and bought the pizza dough. Took 10 minutes to make these. I made them a little smaller so they baked in less time. I also doubled the garlic. Yummy is all I can say
    Definately a recipe to keep. I made these and the kids only left me four. I need to make another batch today.
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