Garlic knots
Garlic knots, from above
VegNew York

Garlic knots

Pizza dough tied in knots and drowned in garlic butter and parmesan. Pizzeria leftovers, made famous.

120 minTime
7 gProtein each
mildSpice
Pizzeria scraps2 chapters · 1 min read

Make it your way

Grandma's wayPizza dough knots tossed in garlic butter, parsley and parmesan.
The original
288kcalsame
7 gproteinsame
2 gfibresame
120minutessame

Garlic knots.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2½ cups
Instant dry yeast1¼ tsp
Sugar1 tsp
Salt1 tsp
Water¾ cup, warm
Olive oil1 tbsp
Butter4 tbsp, melted
Garlic6 cloves, minced
Flat leaf parsleychopped
Parmesan3 tbsp, grated
Dried oregano½ tsp

Method

4 steps
  1. 1Mix flour, yeast, sugar, salt, water and oil and knead 8 minutes. Rise 1 hour.
  2. 2Divide into 12, roll each into a 20 cm rope and tie in a loose knot, tucking the ends.
  3. 3Rest 20 minutes on a lined tray, then bake at 220 C for 12 to 14 minutes.
  4. 4Warm butter with garlic for 2 minutes, toss the hot knots in it with parsley, parmesan and oregano.
Serve it like this

Pile warm knots in a bowl, sprinkle with extra parmesan and serve with marinara sauce for dipping.

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Make it a meal

What goes with Garlic knots: a bread or rice, a side, something to drink and something sweet.

With a main Spaghetti and meatballs60 min
With a main Chicken caesar salad35 min
On the side Marinara sauce35 min
On the side Indian style tomato soup40 min
To drink Virgin Mary5 min
Something sweet Black and white cookies75 min
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