Garlic Knots Recipe

Pizza dough: The base of the knots, providing a soft and chewy texture.

Butter: Adds richness and helps the garlic flavor adhere to the knots.

Garlic: Infuses the knots with a robust, savory aroma and taste.

Parsley: Offers a fresh, herbal note and a touch of color.

Salt: Enhances all the flavors, bringing out the best in each ingredient.

To achieve perfectly golden garlic knots, ensure that your oven is fully preheated before placing the dough inside. This helps the knots to rise quickly and evenly. Additionally, when tying the dough into knots, avoid overworking it, as this can make the knots tough. A gentle touch will keep them light and fluffy. When mixing the garlic butter topping, allow the butter to cool slightly before adding the garlic and parsley; this prevents the garlic from cooking and losing its fresh flavor.

• pizza dough - Substitute with bread dough: Bread dough can be used as a base for garlic knots, offering a similar texture and flavor profile.

• unsalted butter - Substitute with olive oil: Olive oil provides a rich flavor and can be used to coat the knots, adding a Mediterranean twist.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more subtle garlic flavor without the texture.

• chopped parsley - Substitute with dried oregano: Dried oregano offers a different herbal note that complements the garlic and butter.

• salt - Substitute with garlic salt: Garlic salt can enhance the garlic flavor while providing the necessary saltiness.

• Allow the freshly baked garlic knots to cool completely on a wire rack. This prevents condensation from making them soggy when stored.

• Once cooled, place the garlic knots in an airtight container or a resealable plastic bag. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container or bag at room temperature if you plan to consume them within 2 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to a week.

• To freeze, arrange the cooled garlic knots in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the knots are frozen solid. This step prevents them from sticking together.

• Transfer the frozen garlic knots to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat the garlic knots by preheating your oven to 350°F (175°C). Place them on a baking sheet and bake for 10-15 minutes if refrigerated, or 15-20 minutes if frozen, until heated through and crispy.

• For an extra burst of flavor, brush a little more melted butter mixed with minced garlic and chopped parsley over the reheated garlic knots before serving.

• Preheat your oven to 350°F (175°C). Place the leftover garlic knots on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through and the garlic butter is fragrant once more.

• For a quick fix, use a microwave. Place the garlic knots on a microwave-safe plate and cover them with a damp paper towel. Heat them on medium power for 20-30 seconds. This method is fast but may make the knots slightly chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the garlic knots in a single layer in the basket. Heat them for about 3-5 minutes, checking frequently to ensure they don’t overcook. This method will help maintain their crispy exterior.

• For a stovetop approach, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the garlic knots in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally, until they are warmed through and slightly crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the garlic knots directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, keeping an eye on them to ensure they don’t burn. This method is great for achieving a crispy texture.

• Oven: Used to bake the garlic knots at the specified temperature until they are golden brown.

• Baking sheet: A flat surface to place the dough knots on for baking.

• Parchment paper: Lining for the baking sheet to prevent the knots from sticking.

• Knife: Used to divide the pizza dough into equal pieces.

• Rolling pin: Optional tool to help roll the dough pieces into ropes.

• Mixing bowl: Used to combine the melted butter, minced garlic, chopped parsley, and salt.

• Pastry brush: Used to brush the garlic butter mixture over the hot knots.

• Measuring spoons: Used to measure out the salt and other ingredients accurately.

• Cutting board: Surface for chopping parsley and mincing garlic.

Use pre-made dough: Opt for store-bought pizza dough to skip the time-consuming process of making it from scratch.

Prep ingredients in advance: Mince the garlic and chop the parsley ahead of time to streamline the assembly process.

Batch baking: Double the recipe and bake all garlic knots at once, then freeze leftovers for a quick snack later.

Efficient mixing: Combine the butter, garlic, parsley, and salt while the knots bake to save time.

Quick cleanup: Line the baking sheet with parchment paper to minimize mess and make cleanup a breeze.