Description
These Garlic Knots are a deliciously buttery and garlicky homemade treat made from store-bought pizza dough. Baked until golden brown and finished with a vibrant parsley garlic butter and a sprinkle of freshly grated Parmesan, they are perfect as an appetizer or side for any Italian meal.
Ingredients
Scale
Garlic Knots Ingredients
- 1 (1 lb.) package store-bought pizza dough
- 8 Tbsp. (1 stick) unsalted butter
- 6 cloves garlic, minced or grated
- 1/2 tsp. kosher salt
- 2 Tbsp. parsley, minced
- 1/4 cup freshly grated Parmesan
Instructions
- Prepare Dough: Remove the pizza dough from the refrigerator and allow it to come to room temperature to make it easier to stretch and shape.
- Preheat Oven: Position the oven rack to the center and preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make Garlic Butter: In a small pot, melt the unsalted butter over low heat. Add the minced garlic and kosher salt, cooking until the butter starts to froth. Remove promptly from the heat to avoid burning the garlic. Set aside to cool.
- Shape Knots: Dust a clean surface lightly with flour and stretch the dough into a 12 by 10-inch rectangle. Cut the dough into quarters, then each quarter into four 6-inch long strips. Roll each strip into a rope and tie it into a knot, tucking the ends neatly into the center. Place them at least 1 inch apart on the prepared baking sheets. Brush each knot with about one-third of the garlic butter, avoiding garlic bits to prevent burning.
- Bake Knots: Bake the knots in the preheated oven for 15 to 20 minutes or until they turn golden brown. Halfway through baking, rotate the trays for even coloring. While baking, stir minced parsley into the remaining garlic butter, reheating if necessary.
- Finish and Serve: Once baked, immediately toss the hot knots in the garlic parsley butter to coat evenly. Finish by generously sprinkling freshly grated Parmesan on top. Serve warm for the best flavor and texture.
Notes
- Letting the dough rest at room temperature ensures easier handling and better texture.
- Brushing garlic butter before and after baking enhances flavor without burning the garlic.
- Use fresh parsley and freshly grated Parmesan for optimal taste and aroma.
- Space knots adequately on the baking sheet to allow even baking and browning.
- If butter solidifies before mixing with parsley, gently reheat to blend smoothly.
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 0.3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.7g
- Protein: 4g
- Cholesterol: 25mg
