Garlic Knots Recipe

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

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

Garlic: Provides a robust, aromatic flavor.

Parsley: Adds a fresh, herbal note and a pop of color.

Salt: Enhances the overall flavor of the knots.

When rolling out the pizza dough, ensure it is at room temperature to make it easier to handle and prevent it from shrinking back. Use a light dusting of flour on your work surface to prevent sticking. For a more uniform look, try to cut the dough into even strips. When tying the strips into knots, avoid pulling too tightly to ensure they bake evenly and maintain a soft, fluffy texture.

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

• melted butter - Substitute with olive oil: Olive oil can be used to coat the knots, offering a healthier alternative with a rich flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic for a more uniform distribution of garlic flavor.

• chopped parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is unavailable, though it may have a slightly different texture and flavor.

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

• Allow the garlic knots to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled 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 in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.

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

• Once frozen, transfer the 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, preheat your oven to 350°F (175°C). Place the frozen garlic knots on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For an extra burst of flavor, brush the reheated garlic knots with a fresh mixture of melted butter, minced garlic, chopped parsley, and a pinch of salt before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover garlic knots on a baking sheet.
  3. Cover them with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.
  5. For an extra touch, brush them with a bit more melted butter before serving.

• Microwave Method:

  1. Place the garlic knots on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if they are warm enough; if not, continue in 10-second intervals.
  5. Be cautious not to overheat, as they can become chewy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the garlic knots in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.
  5. Serve immediately for the best texture.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the garlic knots in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for warmth and crispiness; add another minute if necessary.
  5. Enjoy the perfectly reheated garlic knots with a delightful crunch.

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

• Rolling pin: Helps to roll out the pizza dough into an even thickness before cutting it into strips.

• Knife: Essential for cutting the rolled-out pizza dough into strips.

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

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

• Pastry brush: Allows you to evenly brush the garlic butter mixture over the hot knots.

• Measuring spoons: Ensures accurate measurement of ingredients like salt and chopped parsley.

• Cutting board: Provides a safe surface to mince the garlic and chop the parsley.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Pre-made dough: Opt for store-bought pizza dough to skip the dough-making process.

Microwave butter: Melt the butter quickly in the microwave instead of using a stovetop.

Preheat oven early: Start preheating the oven before you begin preparing the dough to save waiting time.

Batch preparation: Roll and tie all the dough strips at once before placing them on the baking sheet.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.