These buttery and soft garlic knots are easy-to-make using homemade pizza dough or store-bought pizza dough! A quick herb butter sauce is made and brushed over the knots before baking, then the knots are tossed again in the remaining sauce right before serving.
Course Appetizer, bread, dinner, Side Dish
Cuisine American
Keyword bread, garlic, pizza
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Rest time 1 hourhour
Servings 12
Calories 158kcal
Author Irvin
Ingredients
Dough
1/2cup+ 2 tablespoons warm water90 to 100°F
1teaspoonbrown sugar
1teaspoonactive dry yeast
1 1/2teaspoonolive oil
1 2/3cupall-purpose flourplus additional flour if necessary
1/2teaspoonkosher salt
Sauce
1/2cupunsalted butter115 g or 1 stick, plus more if necessary
1teaspoonminced garlicabout 1 to 2 medium cloves
1/2teaspoongarlic powdernot garlic salt
1/2teaspoondried oregano
3tablespoonsgrated Parmesan cheese
1teaspoonkosher salt
2tablespoonschopped Italian parsley
Instructions
Pour the warm water into the bowl of a stand mixer. Stir the brown sugar into the warm water to dissolve, then sprinkle the dry yeast into the water. Stir to dissolve and let sit for 5 minutes for the yeast to proof.
At the end of 5 minutes, there should be bubbles and foam at the top of the water. If not, discard and start over with fresh yeast. Add the flour, olive oil, and salt to the bowl.
Stir with the hook attachment, until a rough dough has formed. You might need to scrape down the sides of the bowl. Once a dough has formed, increase the speed to medium and knead the dough for 5 minutes, or until the dough is smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too wet, add additional flour, 1 tablespoon at a time until absorbed and the dough is easy to handle.
Pull the dough into a round smooth ball and place the dough in a greased bowl. Cover with plastic wrap and place in a warm area to rise until double in size, about 60 to 90 minutes.Once the dough has risen, line two baking sheets with silicon baking sheets or parchment paper. Preheat the oven to 400°F.
Divide the dough into 12 equal pieces. Roll each piece into a 7 to 8 inch long rope, about 3/4-inch thick.
Tie each rope into a knot, then place on the baking sheet. Once you made all the knots, cover with plastic wrap and make the sauce.
Place the butter and garlic in a medium-sized skillet or saucepan. Cook over medium heat, until the garlic starts to smell fragrant, about 1 minutes after the butter has melted and the garlic has started to sizzle. Stir in the garlic powder, oregano, and salt.
Remove from heat and stir in the Parmesan cheese.
Brush the top of each garlic knot with about half the warm butter, trying to keep as much of the solids in the skillet as possible. But don't stress too much about it. If some of the solids get on the dough, that's OK! Make sure there's about half of the sauce left for later. Bake in the oven for 12 to 14 minutes, or until the top of the knot is golden brown.
While the knots are baking, pour the remaining sauce into a large bowl. Add the parsley to the sauce.
Once the knots are done baking, remove from the oven and then move each knot to a wire cooling rack. Let cool for 5 minutes, then place a few knots in the remaining garlic sauce and toss to coat. Move to a serving plate and repeat with the remaining knots. If the butter has cooled and solidified, microwave the sauce for 10 to 15 seconds to warm it up again. If you need to, add additional melted butter to the bowl as you toss and coat the knots to make sure they are completely coated.
Notes
For an easy shortcut, feel free to use store-bought pizza dough instead of making your own.