Why You’ll Love This Garlic Knots Recipe
When you take a bite of these garlic knots, you’ll instantly understand why they’re a favorite. The warm, fluffy dough hugs that rich garlic flavor, creating a comforting experience that’s hard to resist. Each knot is perfectly golden, sprinkled with fresh parsley and Parmigiano-Reggiano, adding a delightful touch of elegance. They’re great for sharing at a gathering or enjoying solo during a cozy night in. Plus, they’re simple to make, so I always feel accomplished when I whip up a batch. Trust me, once you try them, you’ll want to keep this recipe on hand for every occasion.
Ingredients of Garlic Knots
When it comes to making garlic knots, gathering the right ingredients is key to achieving that mouthwatering flavor and fluffy texture we all love. Luckily, you don’t need a ton of fancy stuff. Just a few simple items you might even have lying around in your kitchen can do the trick.
So, roll up your sleeves, and let’s explore what you’ll need to whip up this delightful treat.
Ingredients for Garlic Knots:
- 2 tablespoons olive oil
- 2 lbs frozen pizza dough, thawed
- 1 garlic clove
- 1/4 teaspoon salt
- 1 tablespoon finely chopped flat leaf parsley
- 1 ounce Parmigiano-Reggiano cheese, finely grated
Now, let’s chat about these ingredients a bit. First off, frozen pizza dough is your best friend here. It’s convenient and saves you from the hassle of making dough from scratch, which, let’s be honest, can be a bit of a chore unless you’re feeling particularly ambitious or have a lot of time on your hands.
But if you do decide to make your own dough, just make sure it’s good quality because that’s the foundation of your knots.
Also, fresh garlic is a must. The flavor it brings is truly unbeatable, and while garlic powder might seem like an easy swap, it just doesn’t have the same punch.
And don’t skimp on the Parmigiano-Reggiano; it adds a lovely salty richness that takes these knots to the next level.
How to Make Garlic Knots
Alright, let’s plunge into making those mouthwatering garlic knots. First things first, preheat your oven to 400 degrees Fahrenheit. You want to get that temperature just right for a golden, crispy finish.
While that’s warming up, take 2 pounds of frozen pizza dough and let it thaw. Yes, I know, it sounds like an exercise in patience, but trust me, it’s worth it. Once it’s thawed, divide the dough in half. Keep one half covered with a clean kitchen towel. This prevents it from drying out while you work on the other half.
Now, roll out the half into a 10-inch square on a lightly floured surface. If the dough feels like it has a mind of its own and keeps springing back, don’t sweat it; just give it a gentle tug at the corners. After rolling, cover it again with that clean towel for about three minutes. This little resting period helps the dough relax, making it easier to work with later.
Grab your pizza wheel or a sharp knife and cut the square in half, then slice each half into 15 strips—about 2/3 inches wide. Now, keep those strips covered too, because we’re not done yet.
Here comes the fun part. Take each strip and tie it into a knot. Yes, it might feel a bit like you’re trying to teach a cat to do tricks—awkward but oddly satisfying. If the dough is sticky, don’t hesitate to dust it lightly with flour.
Once you’ve got all your knots, place them about an inch apart on your greased baking sheets. Bake those beauties for about 20 to 25 minutes, switching the position of the sheets halfway through so they bake evenly.
While those knots are puffing up in the oven, let’s get the garlic oil ready. Mince 1 garlic clove and mash it with 1/4 teaspoon of salt to create a paste. Stir this into 2 tablespoons of olive oil in a large bowl.
When the knots come out, they should be golden and irresistible. Toss them in that garlic oil mixture and sprinkle with 1 tablespoon of finely chopped flat-leaf parsley and 1 ounce of finely grated Parmigiano-Reggiano cheese.
Seriously, the aroma will make you want to do a little happy dance in the kitchen. Serve them warm or at room temperature—you might even want to make a double batch because these things disappear faster than you can say “garlic knots.” Enjoy the deliciousness and don’t forget to lick your fingers when you’re done; I won’t judge.
Garlic Knots Substitutions & Variations
If you’re looking to switch things up with your garlic knots, there are plenty of delicious substitutions and variations to contemplate.
For a twist, try using herb-infused oils instead of plain olive oil. You can also swap in different cheeses, like mozzarella or feta, for unique flavors.
If you’re feeling adventurous, add sautéed spinach or sun-dried tomatoes to the dough. For a spicy kick, sprinkle in red pepper flakes or garlic powder.
You might even use whole wheat or gluten-free dough for healthier options. The possibilities are endless, so don’t hesitate to get creative with your ingredients!
What to Serve with Garlic Knots
What pairs perfectly with those warm, buttery garlic knots? I love serving them alongside a rich marinara sauce for dipping; it adds a delightful tang.
A fresh garden salad complements the knots beautifully, balancing the flavors with crisp veggies and a light vinaigrette.
If I’m feeling indulgent, I might whip up a creamy alfredo sauce to dip them into. You can’t go wrong with a hearty bowl of minestrone soup, either; it makes for a comforting meal.
Finally, don’t forget a glass of red wine or sparkling water to wash it all down. Enjoy!
Additional Tips & Notes
Serving garlic knots with a variety of dipping sauces and sides can elevate your meal, but there are also some tips to keep in mind for the best results.
Make sure your dough is well-floured to prevent sticking while tying knots. Don’t skip the resting time; it helps the gluten relax, making the dough easier to work with.
If you want extra flavor, try adding herbs like oregano or basil to the garlic oil.
Finally, serve the knots warm for the best taste and texture. Trust me, these little tweaks will make your garlic knots truly irresistible!