A classic pizzeria favourite, Garlic Knots. I only recently learned how to make these and was so impressed with how they turned out. Everyone in the house loved them and we'll be making them again and again!
Sometime last month, Lola and I (Lola's my daughter), decided to have a rare afternoon out together. We were both looking forward to it as we don't seem to get out much. Kind of happy little stay at home people, the two of us. Don't get me wrong, I like going out. I just prefer staying home basically all the time..haha!
So, we had plans to take a drive to a nearby town, have lunch, go for a walk around and be home by sun down. Perfect. Well, it was perfect until I decided to misjudge a corner turning on a morning errand and deem one of the tyres, lets just say, un drivable. Nope, no spare tyre either. I know, I know, bad me. So the car had to get parked up till Monday when I could get the tyre replaced. So walking distance eating it was going to be. Fine. And you know when a woman says fine it isn't fine right?
But this time it really was fine.
Lucky for us, we live a short 20 minute walk away from a little centre that has an array of eateries and such. So off we went with one place in sight. A pizza place. I know, pizza. And despite the fact that I make, what I consider to be excellent pizzas at home, it was her choice for the day. And I was just happy enough to go just about anywhere. That's me, easy to please.
Our destination was a little pizza place that sells American Style pizza here in our town in Spain. Now I personally love thin crust style pizza, but again, her choice on this day. Besides the menu was varied with lots of options not only pizza based.
We got there pretty early, like 1:00 pm, which here in Spain isn't lunch time. Lunch here generally starts anywhere between 2:00 pm and 3:00 pm. Yes, that takes a while to get use to if you happen to be new around here. But as I'm a 22 year veteran to the place, that's my normal lunch time as well now. So the restaurant was empty. It was a cute little setting and the service quick pleasant. Lola ordered a pizza and I ordered a ricotta and spinach calzone. Which was delicious by the way. But what we did order before our main was garlic knots. Yes, and that's exactly how this recipe came about.
We ate them ,we loved them and I knew I had to make them at home. So off I went in search of how to get them just right at home. The result first time was absolute perfection. Although I say it myself....lol
So, let's take a little look below at the step by step below to get those pizza eatery style garlic knots at home!
To start, you need some pretty good Pizza Dough. I will write out the pizza dough recipe below but also link it here for all the tips and tricks for getting it right. I can't guarantee the same results if you use a different pizza dough recipe or if you use store bought pizza dough. I have made these now about half a dozen times using my Pizza Dough recipe and each time they are perfect. It's all in the dough!!
Once you have succeeded with your dough. Take it out of the bowl, place it on a floured surface and punch it down a few times. Then flatten it out somewhat with you hands like shown below.
Divide the dough into 4 equal portions like below. Warning, this particular makes a lot! Like 32, but they are small and if you are feeding a crowd it's great. However, if not, just make as many as you like and keep the rest of the dough in the fridge. This dough will keep in the fridge for up to a week!
Next, take each portion and flatten it out into a rectangle/square shape. This was about 6 x 5 inches. It really isn't that important the size. Just more or less.
Then you just cut them into eight equal parts like shown here.
Take each piece and stretch it out slightly, like to say about 6 inches. Again, it doesn't have to be exact. And the dough is quite tough and elastic so it can handle the stretching no problem.
Then finally, you tie them just as you would tie a knot. They should look something like you see here below. Okay, mine are far from perfect, but you get the picture. Repeat for as many as you are making.
Line a baking tray with parchment paper. Arrange about 15 garlic knots on the baking tray just like you see here. You don't want them too close together as they are going to rise.
Now you cover them with a cloth and leave them to rise. Depending on your yeast and the temperature of your room this could take anywhere between 1/2 hour and 1 1/2 hours. So just leave them until they double in size.
Yes, I know mine are all different shapes and sizes! I wasn't that fussy when I was tying them up...haha! So as you can see they are puffed and ready to go.
Bake them just like this in a preheated 400 degree F oven for about 12 - 15 minutes They will be done when golden and feel quite light and hollow when picked up and tapped at the bottom.
You are probably wondering where's the garlic? I know, right! Don't worry we are going to add that once they come out of the oven. You can brush them at this point if you prefer, I just preferred it after they were baked. You will see how to do the garlic butter in the recipe below.
This is pretty much how they look straight out of the oven before we add the garlic butter.
Straight out of the oven you brush them with the garlic butter and serve straight away. You will see in the recipe below how to make the garlic butter.
These are absolutely delicious on their own or with a marinara dipping sauce. Or for matter, whatever dipping sauce you love the most.
Makes 36 / Prep time: 15 minutes (not including making the dough) / Rise time: 1 hour (approx.) / Bake time: 15 minutes
For the dough:
4 Cups/500 grams strong white bread flour
1 level teaspoon of sea salt
1 (1/4-ounce or 7 grams) packet instant yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 1/2 cups - 1 3/4 cups/360 ml - 420 ml warm water (hot to touch)
5 Tablespoons butter
2 Garlic cloves, crushed
1/2 Teaspoon salt
1 Tablespoon finely chopped parsley
For the dough:
In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
Make a well in the middle of the flour and pour in about 1 1/2 cups of the water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. If it seems too dry, add remaining water. The dough should be really sticky at this point.
Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it's soft, elastic and springs back when touched. This will take between 5 - 10 minutes.
Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
Punch down the dough and place it on a lightly floured surface. Flatten it out slightly and divide it into 4 equal portions.
Take each portion and flatten it out to a rectangle/square shape that's approximately 6 x 5 inches.
Cut it into 8 equal portions.
Take each portion and stretch it out like a shoelace to about 6 inches in length.
Tie it into a knot and repeat for as many as you are making.
Line a baking sheet with parchment paper. Place about 15 on a baking sheet about 2 inches apart.
Cover with a damp tea towel leave to rise until doubled in size. About 1/2 hour to 1 1/2 hours.
Preheat oven to 400 degrees F. Bake the garlic knots for 12 - 15 minutes or until golden and ready.
Remove from oven.
For the topping:
In a small sauce pan set over medium heat, add the butter until it melts. Add the garlic and salt and stir for just a few seconds. Leave to cook for only about 1 minute. Remove from heat and add the parsley. Stir well. Remove from heat.
Brush the garlic knots with the garlic butter and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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