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  • Writer's pictureRock Rousseau

Buttery Garlic Knots

The classic pizzeria appetizer! Garlic knots are strips of pizza dough tied in knots, baked and then topped with melted butter, garlic, grated Parmesan Romano Cheese, and parsley. Making knots is a great way to use leftover pizza dough and the garlic butter that most pizzerias would use to coat garlic bread. Living in the New York-New Jersey area, their presence was a sign that the pizza joint you just walked into was authentic.

For Pizza Dough:

  • 2/3 cup lukewarm water

  • 1 teaspoon granulated sugar

  • 1/8 oz package of active dry yeast

  • 1 cup of bread flour

  • 3/4 cup all purpose flour, plus more for dusting

  • 1 TBSN Extra Virgin Olive Oil

  • 1 teaspoon Kosher salt

For Garlic-Butter:

  • 5 TBSN unsalted butter

  • 1/3 cup grated Parmesan Romano Cheese

  • 2 teaspoon garlic, minced

  • 1/4 cup parsley, minced

  • 1 teaspoon salt

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife Prep: 4 hours prep Cook: 15 minutes Ready: 20 minutes Serves: 32 knots

1. First, make Authentic New York Pizza Dough, follow recipe for making New York Pizza Dough. Click here.

2. Remove pre-made dough from refrigerator.

3. Set out 2 large baking sheets and line them with aluminum foil. Coat with cooking spray.

4. Pull a small handful of dough, one piece at a time, and roll into baseball sized balls.

5. Roll and flatten each ball of dough to form a 1” thick rope of dough, roughly 6” long.

6. Take each dough rope and tie in a knot.

7. Set each knot down on the baking sheet. The dough will rise, so leave about 2” space between each knot.

8. Brush knots with olive oil and cover loosely with a damp towel. Let them sit for three hours to rise and double in size.

9. Preheat the oven to 400° F.

10. Uncover the knots and bake them in the oven 12-15 minutes, or until slightly browned on top.

11. As the knots are baking, melt the butter and garlic in a small pot, and sauté over medium-low heat for 3-5 minutes

12. Add the salt and parsley and stir to combine. Remove from stove top.

13. When the knots are done, take them out of the oven and let cool for 5 minutes.

14. Brush with the garlic-butter-parsley mixture.

15. Sprinkle with grated Parmesan Romano Cheese. Serve warm.

  • Calories: 70

  • Total Fat: 7g

  • Saturated Fat: 1.0g

  • Cholesterol: 0mg

  • Sodium: 585mg

  • Potassium: 24mg

  • Total Carbohydrates: 2g

  • Dietary Fiber: 0.2g

  • Protein: 0.4g

  • Sugars: 1g

Bread is an important source of dietary fiber which helps to keep our digestive system healthy, helps control blood sugar and cholesterol levels and makes us feel fuller for longer. Bread is a low fat source of protein which is required by our bodies for growth, renewal and repair. Bread contains a wide range of vitamins and minerals including B group vitamins thiamine (B1), Niacin (B3) which are important for releasing energy from food and maintaining healthy skin, eyes and nails. It contains the B vitamin Folate (Folic Acid) which is important for pregnancy as it can help to prevent neural tube defects such as spina bifida. Bread is relatively low in calories and is a low fat food. Most breads are low in sugar which is important for healthy teeth and maintaining a healthy weight.

High-quality extra virgin olive oil has well-researched anti-inflammatory compounds, antioxidants and numerous heart-healthy macronutrients, which explains why there are so many olive oil benefits. Extra virgin olive oil benefits include lowering rates of inflammation, heart disease, depression, dementia and obesity. Olive oil is made from the fruit of the olive tree, which is naturally high in healthy fatty acids. There are several types of olive oil on the market today, including extra virgin olive oil, virgin olive oil and regular olive oil — but research shows that extra virgin olive oil benefits are more abundant than the other varieties.

Primitivo (aka Zinfandel), Montepulciano d’Abruzzo, Sangiovese (Chianti, etc),

Cannonau (Grenache), Negroamaro, Nero d’Avola, and Rhône Blends

More varieties coming soon!


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