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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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
Pretty good. I would make them smaller (bite sized next time. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Mmmmmm Garlic Knots !!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
I was pleasantly surprised by this recipe. It is fairly easy and the bread is good. The garlic butter is even better!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
And it was even easier buying fresh pizza dough at the market. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Okay by me but my husband and his coworkers loved them. The dough used as a pizza crust was wonderful though! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Definately a recipe to keep. I made these and the kids only left me four. I need to make another batch today. item not reviewed by moderator and published
I've been making these for years in another version and this are excellent and much easier.. You'll become addicted to them.... I PROMISE! item not reviewed by moderator and published
Just like the garlic knots in the pizzerias. I cheated and bought the already made pizza dough though. It was easy and yummy!! item not reviewed by moderator and published
Verry easy to make recipe. I like to make small bite size pieces instead of knots. item not reviewed by moderator and published
Oh yeah, Babe! Great garlic knots recipe. Perfect side with the NY style pizza dough. item not reviewed by moderator and published
i loved it, it is easy to make if you have the dough already made. you can adjust it to your culinary taste and change the added ingredients. i recomend it to eat it with a green salad or with pasta alfredo. item not reviewed by moderator and published
I have been trying to make knots like you get at local pizza shops and have not found a good recipe until now. These were easy and came out perfect. They also use the same pizza dough recipe I already use; which made this this recipe very easy for me. They were perfect. We could not stop eating them. item not reviewed by moderator and published
I just wanted to let you know that I have been trying to make "Garlic Knots" for a number of years. No matter what I tried they never came any where as close to the ones' I would purchase at my local Pizza Parlor, that is until I tried your recipe. What can I say I tried your recipe today and it came out "PERFECT". Thank You Juan Frilando Jr. 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
Yes people do Mike.  I often do and I am 100% Italian, from Italy.  Maybe you should stop rating recipes low without even trying out. item not reviewed by moderator and published

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Garlic Knots