Description
Soft, flavorful garlic knots brushed with a fragrant garlic herb oil, perfect as an appetizer or side dish.
Ingredients
Scale
- 1 pound pizza dough, store-bought or homemade
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes, for a little heat
- Optional: 2 tablespoons melted butter, for brushing after baking
Instructions
- Prepare Garlic Herb Oil: In a small bowl, combine 3 tablespoons of olive oil, minced garlic, Parmesan cheese, parsley, oregano, salt, pepper, and red pepper flakes (if using). Mix well and set aside.
- Shape the Knots: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a clean work surface.
- Divide the pizza dough in half.
- Roll one half of the dough into a long rope, about 1 inch thick.
- Cut the rope into 1-inch pieces (about 15-20 pieces per half).
- Roll one piece of dough into a rope about 6-8 inches long.
- Form a knot by looping one end of the rope over the other and tucking the ends underneath.
- Place the knot on the prepared baking sheet.
- Repeat steps 6-9 with the remaining pieces of dough, spacing them evenly.
- Coat and Bake: Brush the tops of the knots generously with half of the garlic herb oil mixture.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- While baking, melt the remaining 1 tablespoon of olive oil (or butter, if using).
- Once out of the oven, brush immediately with the remaining garlic herb oil mixture and the melted olive oil (or butter).
- Serve: Sprinkle with extra Parmesan cheese and chopped fresh parsley. Serve immediately. Optional: Serve with marinara sauce for dipping.
Notes
- Cheese Lovers: Add mozzarella cheese to the knots before baking.
- Spicy Knots: Add more red pepper flakes to the garlic herb oil.
- Herb Variations: Experiment with different herbs like basil, rosemary, or thyme.
- Sweet Garlic Knots: Brush the baked knots with a mixture of melted butter, honey, and cinnamon.
- Make Ahead: Prepare the knots ahead of time and store in the refrigerator. Add a few minutes to the baking time.
- Freezing: Baked garlic knots can be frozen for up to 2 months. Thaw completely before reheating.
- Knots are too dry: Make sure you’re using enough olive oil in the garlic herb mixture. You can also brush the knots with extra melted butter after baking.
- Knots are burning: Reduce the oven temperature slightly and keep a closer eye on them. You can also tent the baking sheet with foil to prevent them from browning too quickly.
- Knots are not cooking through: Make sure your oven is properly preheated. You may need to increase the baking time slightly.
- Dough is too sticky: Add a little more flour to your work surface.
- Dough is not rising: If you’re using homemade dough, make sure your yeast is active. You can test the yeast by adding it to warm water with a pinch of sugar. If it foams up, it’s good to go.
- Prep Time: 20 minutes
- Cook Time: 15 minutes