I'm amazed it took me this long to try my hand at garlic knots—the pizza world's chewy, flavor-packed answer to dinner rolls. Especially since they're one of the easiest bread things to make at home: Just take some plain old pizza dough, divide it up, roll it into little ropes, tie those ropes into knots, and smother them in garlic butter. Bake for about 20 to 25 minutes, toss with some more garlicky goodness, and Mangia!
Serve these alongside spaghetti and meatballs or, really, any other meal that incorporates garlic or Italian flavorings. Bring them to your next potluck. Or make them with the extra half recipe of dough on pizza night, with marinara sauce for dipping.
Makes 2 dozen
- 1 recipe Basic Pizza Dough (or 2 pounds store-bought pizza dough)
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter
- 6 large garlic cloves, pressed or minced
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 1/3 cup finely grated Parmesan cheese
Set the racks in the top and bottom thirds of the oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Working with half of the dough at a time (leaving the other half under a damp kitchen towel), cut the ball into 12 equal-size pieces. Roll each piece into a 6-inch-long rope, then tie it into a knot. Place the knots on one of the baking sheets and cover them with a damp kitchen towel while you repeat this process with the second ball of dough. Cover the second baking sheet of dough knots with another damp kitchen towel and let the knots rest while you make the garlic butter.
Combine the oil and butter in a small saucepan over medium-low heat. When the butter has completely melted, add the garlic and cook for 2 minutes, then immediately remove the pan from the heat and stir in the salt and 1 tablespoon of the parsley.
Using a pastry brush, coat each garlic knot lightly with some of the garlic butter. Scrape the remaining garlic butter into a large metal or glass bowl.
Bake the knots for 10 minutes, rotate the baking sheets, then bake for 10 to 15 minutes longer, until golden brown.
Remove the baking sheets from the oven and dump the knots directly into the bowl with the rest of the garlic butter. Toss well, then add the Parmesan cheese and toss again until the knots are well coated.
Serve immediately, sprinkled with the remaining tablespoon of parsley.