I made one of the easiest and tastiest things recently – garlic knots. I’ve been enjoying these things for years, but I never really thought to try to make them at home before. I don’t even have a good excuse, I just never tried it for some reason. Good thing I have Eat in Month to inspire me to try new things at home.
And it turns out…if you use store-bought pizza dough, garlic knots are so easy
a caveman? no, a husband? anyone can do it.
But first, I’d like to share a couple random Bailey photos. Here’s Bailey modeling the new Duke shirt his grandmother bought him.
And here he is just after carrying the newspaper in. Yup, he fetches our paper and the mail!
But, enough about Bailey, back to the garlic knots. Hubby and I had another pizza night at the Chic house recently, and the ball of dough hubby got from the store was gigantic. I decided it was too large to fit on the pizza stone, so I tore off a couple pieces of dough to experiment with these garlic knots. Plus, I figured we could snack on these while the pizza baked.
These things were so simplistic, there’s really no need for a full-on recipe, especially since I used store-bought pizza dough, so I’ll just share some of the basics. I’m betting a lot of you already know how to make these, so for those who do, feel free to chime in (with a comment) with your tips.
Here’s what you’ll need:
- store-bought pizza dough
- butter, I used about 1 teaspoon for 4 garlic knots – try to sit it out for a bit so it softens
- 1 teaspoon chopped parsley (or use 1/2 teaspoon dried)
- 1 clove garlic, minced
- a sprinkle of salt, to taste
- feel free to add other toppings of choice – maybe oregano, red pepper flakes, or rosemary
To make the garlic knots, I basically tore off four small pieces of the dough, roughly 1/4-1/3 cup each. I took each piece, rolled it into a long log and tied it into a knot. I baked them in a pre-heated 350 oven (on a cornmeal dusted pizza stone) for about 20-25 minutes, until nice and golden brown on top. Bake time will probably vary from dough to dough, and you may want to check your dough for suggested baking temperature, too.
I placed the butter, parsley, garlic, and salt in a bowl and topped it with the hot garlic knots. I used the heat of the freshly-baked knots to help melt the butter. I tossed the garlic knots in the bowl until they were evenly coated.
And that’s it.
I think I actually liked the garlic knots better than the pizza we made with the rest of the dough. Anywho, I think these would be fun to make the next time we’re entertaining. I bet kids would like helping the adults form the knots, too.
Ooh…just had another good idea – cinnamon-sugar knots! Maybe I’ll try those next time.
Reader question: What are your favorite garlic knot toppings?