Garlic Knots

Well, I must admit, I messed up a little bit on this one. On my mega list of the food in each season, I just wrote “garlic knots” instead of “cheesy garlic knots”. So, sadly, these lack cheese, but I’ll most likely make a cheesy version in the future because it bugs me now haha. ANYWAY!

I decided to add some dipping sauces to this recipe just to add a little something extra. Marinara (open up that jar baby!), homemade alfredo, and a combo between the two (which is my favorite).

Garlic knots are one of those appetizers that I can’t get enough of. I can sit down and eat a whole plate of them if I’m not careful. I was really proud when I made these for the photos, that I only ate one. ONE. Success!

For this recipe, I did a homemade pizza dough (super easy), but you can also use a pre-made pizza dough.

Print Recipe

Garlic Knots

Prep Time3 hrs 30 mins

Cook Time15 mins

Ingredients

For the Dough

• 2 Cups All Purpose Flour (have some extra on hand for dusting)
• 1 Tsp Sugar
• 1 Pkg Active Dry Yeast
• 1 Tsp Salt
• 1/4 Tsp Garlic Powder
• 1 Tbsp Olive Oil
• 3/4 Cup Warm Water (About 110 F)

For the Garlic Butter

• 5 Tbsp Unsalted Butter
• 5 Cloves Garlic
• 2 Tbsp Fresh Parsley
• 1 Tsp Salt
• Dash Red Pepper Flakes (Optional)

For the Alfredo Sauce (Optional)

• 1 Cup Heavy Cream
• 2 Cloves Finely Grated Garlic
• 2 Tbsp Unsalted Butter
• 1 Cup Shredded Parmesan Cheese
• 1/4 Tsp Black Pepper

For the Rose Sauce (Optional)

• 1/2 Cup Favorite store bought or homemade marinara sauce
• 1/2 Cup Prepared Alfredo Sauce
• 1 Tsp Red Pepper Flakes

Notes

I used a universal pizza dough recipe for the garlic knots. If you have a favorite recipe, you can use that instead.

1. Mix together 1 cup of flour, salt, sugar, garlic powder and instant yeast in a large bowl. Add olive oil and water and knead until you have a soft dough (I used a stand mixer for this) and it’s pulling away from the bowl, you can add small amounts of flour if its a little too wet.

2. Flour hands and shape the the dough into a ball. Place the dough into a clean bowl drizzled with olive oil. Cover with plastic wrap.

3.  Let the dough rise until it has doubled in size. (I let mine rise for 2 hours)

4. After the dough has doubled, cut into for triangles.

5. Shape the triangled dough into rectangles (I did 4 inch by 5 inch rectangles), slice the rectangles into 3 or 4 long strips and cut those strips down the middle. (Strips should now measure around 1 inch by 2 inch or 1×3)

6. One trip at a time, roll the dough into a snake shape, then tie a knot.

7. Place the knots on a cookie sheet with a silicone mat or greased parchment paper, make sure there is some space between each knot and cover with plastic wrap.

8. Brush with olive oil and let rise for another 2 hours or until doubled in size. Preheat the over to 400 F.

9. Take off the plastic wrap and bake the knots for about 13-15 minutes or until lightly browned.

10. While the knots bake, start the garlic butter. Melt the butter in a small pot over medium-low heat and cook the garlic for about 1-2 minutes. At the salt, red pepper flakes, parsley, stir to combine and then turn off the heat.

11. When the knots are done, let them rest for a few minutes and then brush them with the garlic butter sauce.

Dipping Sauces:

1. To make the alfredo sauce, melt the butter in a pan over medium-low heat. Add the finely grated garlic and cook for 1 minute. Add the heavy cream and let simmer for 5 minutes. Add parmesan cheese and black pepper, whisk until fully combined.

2. To make the rose sauce, add 1/2 cup of your favorite marinara sauce and red pepper flakes to a pan and simmer for 2 minutes over medium heat. Add 1/2 cup of the alfredo sauce, stir to combine and cook for another minute. Enjoy!