Breads & Bakingciaoflorentina5.0
Pizza Dough Garlic Knots
The best homemade Garlic Knots recipe from scratch using our best Italian pizza dough recipe. Easy and comforting with pillowy soft center and crispy baked bottoms, generously brushed with a divine parsley garlic olive oil sauce while still sizzling hot.
👥 24 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min🔥 Cook: 15 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- knife
- skillet
- baking sheet
- pan
- oven
- food processor
📝 Preparation Steps
1
Infuse the Garlic Oil
garlic (grated)5 cloves
2
infuse
3
In a small bowl combine 1/3 cup olive oil with 4 cloves of grated garlic. Set aside and allow to infuse.
cup olive oil1/3garlic (grated)5 cloves
4
Make the Pizza Dough Garlic Knots
garlic (grated)5 cloves
5
dough
6
In the bowl of a kitchen aid mixer with the paddle attachment combine together the flour, yeast and salt until incorporated. Start pouring in the cold water until a dough is formed.
cold water2 cups
7
knead
8
Switch to the dough hook and knead for 8 to ⏱️ 10 minutes until a smooth dough is achieved that isn’t sticky. Sprinkle in a little more flour if your dough seems sticky. Alternatively add a drop of water if the dough appears too dry.
cold water2 cups
9
oil
10
Remove the dough from the mixer and transfer it to a lightly oiled mixing bowl. Turn it around to coat with the oil all over to prevent it from drying out.
11
rise
12
Cover the bowl with the dough with a tea towel or plastic wrap and place in a draft free area to rise for 2 to ⏱️ 3 hours until almost doubled in size.
13
transfer
14
Sprinkle some flour on your kitchen counter or a pastry board and dump the pizza dough. Sprinkle with more flour over the top and cut it in half.
15
cut
16
Take each half and press it down into a log about 3/4 inch thick or so. DO NOT KNEAD. Use a serrated knife or pastry cutter and slice it into 12 strips from each half. (You can just make one large log out of the dough but it seems easier to work with when split in half. Also you could use one half to make a pizza or refrigerate for later use).
17
oil
18
Lightly oil a large cast iron skillet or large rimmed baking sheet. (Alternatively you can just line it with parchment paper but the cast iron method yields the best crispy bottoms).
19
roll
20
Take one strip of the dough and lightly roll it into a rope (on the counter or pastry board) to seal the edges and make it easier to work with.
21
tie
22
Tie each rope into a knot and tuck the ends underneath or to the side if desired. Repeat the process with the remaining of the dough placing each knot in the skillet or baking sheet without touching each other. (You might need to use 2 pans if making all the garlic knots at once). Cover with a tea towel or a lid and allow to rise in a draft free area for ⏱️ 45 minutes to ⏱️ 1 hour.
garlic (grated)5 cloves
23
preheat
24
Meanwhile preheat your oven to 400”F.
25
brush
26
After the second rise brush the knots with the garlic infused oil and sprinkle with sea salt flakes. Bake in the preheated oven for ⏱️ 15 minutes until golden on top.
garlic (grated)5 clovessea salt1.5 tspsea salt to taste
27
Make the Parsley Garlic Oil
garlic (grated)5 cloves
28
sauce
29
To the bowl of a food processor add the parsley leaves, olive oil, grated garlic cloves and a squeeze of lemon juice. Use the pulse button and process until incorporated with a rustic texture drizzling in more olive oil as needed. Season to taste with sea salt and more lemon juice. At this point you can up the garlic if desired as well.
garlic (grated)5 cloveslemon (for squeezing)1/2sea salt1.5 tspsea salt to taste
30
brush
31
Brush the garlic knots with the parsley garlic oil as soon as they come out of the oven and sprinkle with red pepper flakes or Violife plant based parmesan. Enjoy hot!
garlic (grated)5 clovesred pepper flakes (optional)1 tsp
Nutrition Facts
calories
152 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
149 mg
protein Content
3 g
carbohydrate Content
21 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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