Garlic Knots

Warning…Highly Addictive!!!

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Garlic knots are something I had never heard of until I was in New Jersey, just about every Pizzaria has them.  I was in love at first bite!  and im sure you will be as well.  They are a must try!

When we had our big pizza party I wanted to try out the dough before we made all the pizzas.  I wanted to make sure it was going to be ok.  So I made a batch of Garlic Knots.

Basic Pizza Dough
(From The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread By Peter Reinhart)


4 1/2 cups all purpose flour (chilled)
1 3/4 teaspoon salt
1 teaspoon instant yeast
1/4 cup olive oil or vegetable oil (optional) ~ I left it for the simple reason of not having enough in the bottle
1 3/4 cups water (ice cold)
1 tablespoon sugar
Semolina/durum flour or cornmeal for dusting


Day 1

1. Mix together flour, salt and yeast in larger bowl of stand mixer  (we don’t have a stand mixer so a wooden spoon worked just fine)

2. Add the oil, water and sugar and mix well (with a wooden spoon or the paddle attachment on the mixer on low speed) until you form a sticky ball of dough. On clean surface, knead for about 5-7 minutes (or if using a mixer with a dough hook, set to the medium speed for the same amount of time) until the dough is smooth and the ingredients are homogeneously distributed. If the dough is too wet add a little bit of flour, too dry add a bit of water.

3. Flour the counter and line a jelly pan with parchment paper (I don’t have a jelly pan so I just used a large cookie sheet instead). Lightly oil the paper.

4. Cut the dough into 6 equal pieces (I would cut them into less, they were fairly small)

5. Sprinkle flour over the dough and flour your hands as well. Round each piece into a ball.

6. Transfer the balls into the lined jelly pan, and mist generously with spray oil. Wrap the pan with plastic wrap.

7.  Place the ran in the fridge and let rest overnight or up to three days.

Day 2

8. Two hours before you make the pizza remove the pizza dough from the fridge. Place on parchment paper and sprinkle with flour. Press the dough into disks about 1/2 inch thick. Sprinkle again with flour, mist with oil and wrap lightly. Let sit for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C). (If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan)

Before you start making the knots prepare your garlic butter, just as you would for garlic bread.  I use butter, garlic, parsley and Parmesan cheese.  Melt and let the flavours infuse while you prepare the knots.

10. Generously sprinkle the back of a pan with semolina/durum flour or cornmeal. Flour your hands

** now instead of making the dough into pizzas, cut them disk into strips and tie it in a loose knot.

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Brush the tops with melted butter, not the mixture, just butter

Bake until lightly golden and cooked through.

Remove from oven and place in a large tuperwear container.  Pour butter mixture over top, put lid on and SHAKE!!

Best served hot and fresh…


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