Garlic Knots

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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. ;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Pretty good. I would make them smaller (bite sized next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.