Create light and airy garlic knots at home using the pizza dough purchased in the store and your grilled or pizza oven. Perfect as a side or appetizer.
What are garlic knots?
The knots of garlic are soft baked pasta balls covered in garlic butter sauce. I am a famous appetizer in pizza restaurants similar to breadsticks.
This is an easy recipe from homemade garlic knots because it uses a pizza dough purchased in the store. Search for the dough in the Deli section or in the freezer, not the dough close to canned biscuits.
It is important that the dough is made with yeast so that the garlic balls raise themselves and are airy.
Form dough: Cut the dough into 12-16 pieces of equal size. Roll each piece in a ball. Then, put on the counter and use the palm of the hands to roll them in a trunk. Binds to a knot.
Climb: Place the knots on a parchment baking tray. Cover. Let it rise 1 hour.
Heat grill: Put a pizza stone on the grill or oven. Set the temperature to 400f degrees. If you are using Ninja Flexflame, set the function on roasted/cooking.
Baking: Transfer the knots to the preheated pizza stone, keeping them on the parchment paper sheet. Cook for 10-12 min. They should be soft and slightly golden.
Prepare the sauce: As they cooked, mix oil, butter, garlic, 1 tablespoon of Parmesan, parsley and salt in a small bowl.
Throw: Put the baked knots in a large bowl. Pour the garlic sauce and gently to cover sauce.
Serve: Download the nodes to the parchment paper on a pan or a plate. Sprinkle with the remaining Parmesan. Serve with marinara sauce to immerse yourself.
Instead of fresh parsley, you can replace 1 teaspoon of dry parsley.
Calories: 144KcalCarbohydrates: 19GProtein: 4GFat: 6GSaturated fat: 2GPolynsaturo fat: 1GMonolysatuine fat: 2GTrans fat: 0.1GCholesterol: 7mgSodium: 380mgPotassium: 40mgFiber: 1GSugar: 3GVitamin A: 152IuVitamin C: 1mgSoccer: 25mgIron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- Pizza dough: Use pizza dough purchased in the shop or homemade pizza dough.
- Olive oil
- Butter
- Fresh garlic
- Parmesan
- Fresh parsley
- Salt
- Marinara sauce
Substitutions: In place of fresh garlic and fresh parsley, you can also use granulated garlic or garlic powder and dried parsley.
See the complete recipe card above for portions and a complete list of ingredients.
How to cook garlic knots
- Step one: Make sure the dough is at room temperature. Pinch about 1 to 1 1/2 ounce of pasta. Roll in a ball. Then, roll it in the shape of a long rope and tie it to a knot. Repeat until you use all the dough.
PRO TIP: If the dough sticks, dust your work surface with a little all purpose flour or bread flour. But use very little flour. Adding too much will change the consistency of the dough and will make them more dense.
- Step two: Place the knots on a parchment baking tray. Cover with plastic wrapping and let it increase for 1 hour at room temperature.
- Third step: Put a pizza stone in the grill or oven and set the temperature at 400f. If you use Ninja Flexflame, use the roast/cooking function. Transfer the lot of garlic knots to the grill on the parchment paper. Cook for 10-12 minutes or until lightly golden.
PRO TEMP: While I cook pizzas at higher temperatures, I like cooking the knots at 400F so they stay soft on the inside. If you raise the heat too much, they will become to crispy.
- Passage Quattro: While the garlic knots are cooked, mix the olive oil, the melted butter, the chopped garlic, the Parmesan, the parsley and the salt in a small bowl.
- Step five: Once the garlic knots are cooked, transfer them to a large bowl. Pour the mixture of garlic sauce over and mix gently to cover.
How to serve garlic knots
After skipping the homemade garlic knots, transfer them to the parchment paper. Place on a pan or plate. Sprinkle with multiple Parmesan and serve with hot marinara sauce to immerse yourself.
Warehouse
Store the remaining garlic knots in an airtight container on the counter for 1-2 days. If you want to keep them longer, keep them refrigerated for a maximum of 5 days. Heat in the microwave or in the air.
GCG Pro Pitmaster suggestions
- Save time using the pizza dough purchased in the shop
- For the best flavor, use olive oil and butter in garlic butter sauce
- Curandali on parchment paper, you don’t have to worry that you stick to the pizza peel
Frequent questions
YES. The garlic knots are made with pizza dough balls from 1 to 1 1/2 ounces. You can use the dough purchased in the shop or the homemade dough.
Rold the pasta ball in a shape of trunks. Cross the two ends on each other. Then, put one end under the other and tightens gently.
Green bows on garlic knots are fresh or dry parsley.
Pasta balls are made with pizza dough. In order for them to be light and airy, it is necessary to grant the time for the yeast in the dough. After forming the knots, leave them on the counter at room temperature for about an hour.
YES. If you want to prepare the garlic knots in advance, model the knot dough. Put the knots on a sheet of parchment paper and freezing. After a quick freezing of the flash, you can transfer the nodes to an airtight bag.
When you are ready to cook a little, remove them from the freezer the night before. Put them on a parchment pan covered with plastic casing in the refrigerator to defrost.
Then let them go on the counter for an hour or until they double before cooking.
