gaxownOkay, Let’s Talk Garlic Knots!
Right, gather ’round folks, because I need to tell you about these garlic knots. Honestly, the first time I *really* nailed these, my kitchen smelled so unbelievably good, my neighbour literally knocked on the door asking what I was making. True story! They’re just… pure comfort. Perfect little bites of fluffy dough absolutely swimming (in a good way!) in garlicky, herby butter. Forget the ones you get form the pizza place, these are next level.
Why You’ll Be Making These Non Stop
Okay, so why are these my go-to? Well, for starters, they make any pasta night feel instantly fancier, even if it’s just Tuesday night spaghetti. My kids go absolutely bonkers for them (honestly, sometimes I think they prefer the knots to the actual main course!). They’re surprisingly easy once you get the hang of the knotting part – which, let’s be real, can sometimes look a bit wonky but who cares? They taste amazing regardless. Plus, that moment when you brush on the extra garlic butter right out of the oven? *Chef’s kiss*. It’s just pure satisfaction. They also use pretty basic pantry staples, which is always a win in my book.
What You’ll Need (The Bits and Bobs)
- Pizza Dough: About 1 pound (around 450g). You can totally use store bought pizza dough (no judgement here, I do it loads when I’m short on time!). Or, if you’re feeling adventurous, make your own! I sometimes use this recipe from King Arthur Baking, it’s pretty reliable. Honestly, even the tube kind works in a pinch.
- Butter: 1/2 cup (1 stick or about 113g) unsalted butter. My nan swore by Kerrygold, but whatever you’ve got is fine. You could probably use salted and just adjust the added salt later, maybe.
- Garlic: 4-6 cloves, minced. Okay, I measure garlic with my heart, so feel free to add more! Fresh is best, but garlic powder (maybe 1 tsp?) works if that’s all you have.
- Parmesan Cheese: 1/4 cup grated. The powdery stuff is okay, but grating your own form a block? Miles better.
- Fresh Parsley: 2 tablespoons chopped. Again, fresh is lovely, but dried parsley (about 2 teaspoons) is fine too. Sometimes I throw in other herbs like oregano or basil if I have them hanging around.
- Salt: 1/2 teaspoon, plus maybe a little extra for sprinkling.
- Optional Egg Wash: 1 egg beaten with 1 tablespoon water (this gives them that lovely golden shine!).
- Optional Red Pepper Flakes: A pinch, if you like a tiny bit of heat.
Right Then, How To Make Them
- Get Ready: First things first, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – makes cleanup a breeze, trust me. If you’re using cold dough, let it sit out on the counter for maybe 30 minutes to make it easier to work with.
- Melt the Good Stuff: While the oven heats up, melt the butter in a small saucepan over low heat or just zap it in the microwave. Once melted, stir in the minced garlic, chopped parsley, and salt (and red pepper flakes if using). Let it sit for a few minutes so the flavours can mingle. Mmm, smells good already, right?
- Shape the Knots: Lightly flour your work surface. Roll or stretch the pizza dough into a rough rectangle, maybe about 12×8 inches? Doesn’t have to be perfect. Cut the dough into strips, about 1 inch wide. I usually get 8-10 strips. Now for the fun part: gently stretch each strip a little longer, then tie it into a simple knot. Just like tying your shoelaces, but tastier! Tuck the ends under slightly. Don’t worry if they look a bit messy – rustic charm! Place the knots onto your prepared baking sheet.
- First Butter Bath: Grab that glorious garlic butter mixture. Brush about half of it over the tops of the knots. Be generous! This is where I usually sneak a taste of the butter… purely for quality control, you understand.
- Get Golden (Optional but Recommended): If you’re using the egg wash, brush it lightly over the knots *after* the garlic butter. It really helps with the colour.
- Bake ‘Em: Pop the baking sheet into the preheated oven. Bake for 12-15 minutes, or until they’re beautifully golden brown and puffed up. Keep an eye on them towards the end; ovens can be tricksy.
- Second Butter Bath (The Best Part!): As SOON as they come out of the oven, brush the remaining garlic butter mixture all over the hot knots. Yes, ALL of it. Don’t be shy!
- Cheese Time: Immediately sprinkle the grated Parmesan cheese over the buttery knots. It’ll get slightly melty and absolutely divine.
- Serve!: Let them cool for just a minute or two (if you can stand it!) and then serve warm. Prepare for happy sighs.
Things I’ve Figured Out Along The Way (Notes)
- Letting the dough rest at room temp really does make it easier to handle. Cold dough tends to spring back like crazy.
- Don’t overcrowd the baking sheet. Give the knots a little breathing room so they bake evenly.
- Fresh garlic burns easily, so keep the heat low when melting the butter if you do it on the stovetop. Actually, maybe just stick to the microwave to be safe? On second thought, stovetop is fine, just watch it!
- If they brown too quickly on top, you can loosely tent the baking sheet with foil for the last few minutes.
Playing Around With It (Variations)
- Cheesy Overload: Mix some shredded mozzarella right into the dough strips before knotting, or sprinkle it on top with the Parmesan. So good.
- Herb Heaven: Swap the parsley for fresh rosemary or thyme, or use a mix!
- Everything Bagel Knots: Brush with egg wash and sprinkle heavily with everything bagel seasoning before baking. Skip the final garlic butter maybe? Or add it anyway, why not!
- What Didn’t Work: Okay, I once tried adding pesto to the butter mixture. Sounds good, right? Wrong. It just tasted… weirdly grassy and oily. Stick to the classic garlic butter, folks.
Stuff You Might Need (Equipment)
Nothing too fancy needed here! A baking sheet is essential, obviously. Parchment paper is your best friend for cleanup. A small saucepan or microwave safe bowl for the butter. A pastry brush is handy for the butter and egg wash, but honestly, I’ve used the back of a spoon or even clean fingers in a pinch (don’t tell anyone!). A sharp knife or pizza cutter helps make neat strips.
Keeping Them (If You Have Leftovers… Which You Won’t)
Store any leftover garlic knots in an airtight container at room temperature. They’re definitely best eaten the day they’re made, but they’re still pretty darn good the next day. I sometimes zap them in the microwave for 10-15 seconds to warm them up a bit. Though honestly, in my house, it never lasts more than a day!
How We Eat Them
These are practically mandatory with any pasta dish, especially something saucy like bolognese or lasagna to soak up all that extra yumminess. They’re also brilliant alongside a big salad or a bowl of soup. My absolute favorite? Dipping them into homemade tomato soup on a chilly evening. Pure bliss.
Pro Tips (Learned the Hard Way!)
- Don’t skimp on the garlic butter! I once tried to be ‘healthy’ and use less… massive regret. Go big or go home. The butter is key for flavour AND softness.
- Make sure your oven is properly preheated. I tried rushing this step once and the knots came out kinda pale and doughy in the middle. Patience, young grasshopper!
- Don’t overwork the dough when you’re shaping it, otherwise the knots can become tough instead of light and fluffy. Just gentle stretching and tying is all it needs.
- If using store-bought dough, check if it’s seasoned. Some have salt or herbs already, so you might want to adjust the salt in the garlic butter slightly.
Questions I Get Asked Sometimes (FAQ)
- Can I use garlic powder instead of fresh garlic?
- Totally! Like I mentioned, fresh is my fave for that punchy flavour, but garlic powder is absolutely fine if you’re out or just prefer it. Use maybe 1 teaspoon, taste the butter, and add more if you like. No worries!
- Can I make these ahead of time?
- Hmm, you *could* assemble the knots and keep them covered in the fridge for a few hours before baking, maybe? Let them sit out for 20 mins before brushing with butter and baking. They really are best fresh though. The baked knots reheat okay, but they lose that perfect just-out-of-the-oven texture, you know?
- My knots didn’t puff up much, what went wrong?
- Ah, could be a couple of things! Maybe the dough was a bit old or the yeast wasn’t super active (especially if using homemade). Or, maybe the oven wasn’t hot enough? Ensure it’s fully preheated next time! Sometimes it just happens though, don’t beat yourself up – they probably still taste great!
Seriously, go make these delicious garlic knots. You won’t regret it! Let me know how they turn out!
gaxown
