(Makes about 24 knots)
Garlic knots are a pizzeria classic. They are easy to make at home from store-bought fresh pizza dough, frozen pizza dough that has been thawed, or from our homemade dough recipe. Our homemade dough asks for a mixture of finely ground "00" flour and regular all-purpose flour to create a delicate, extraordinarily flavorful dough. As with breads, rise time will depend on the temperature and humidity of your room. Leftover knots can easily be reheated by simply enclosing them in foil and baking in a 350 degree F oven for about 15 minutes. Garlic knots are a nice accompaniment to soup or dip them in some pizza sauce for a snack.
1 cup "00" flour
1 cup all-purpose flour
1 teaspoon fine salt
1 cup warm water (105-115 degrees F.)
1 teaspoon active dry yeast
1 teaspoon plus 2 tablespoons olive oil
2 teaspoons coarse salt
1/2 cup unsalted butter
4-5 large garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
To make the dough:
In a large bowl, combine the flours and 1 teaspoon fine salt.
In a small bowl, combine the water, yeast, and 1 teaspoon olive oil.
Allow the yeast mixture to rest for 10 minutes; it wil lbegin to bubble slightly.
Pour the yeast mixture into the flour. Stir together, then knead with your hands until well combined,about 2 minutes. Let the mixture rest for 15 minutes.
Knead the rested dough for 3 minutes. The dough should now be smooth and elastic. Form the dough into a balland place into a greased bowl. Cover with a clean kitchen towel. Let the dough rise for 2-3 hours at room temperature.
To form the knots:
Grease 2 baking sheets or line them with parchment paper. Set aside.
On a lightly floured surface, roll out the dough into a 9 x 12-inch rectangle.
With a pizza wheel or sharp knife, cut the rectangle in half lengthwise.
Then cut the rectangle crosswise into strips about 1-inch wide. Tie each strip loosely into a knot, stretching it gently if necessary. Place on prepared baking sheet about 2 inches apart. Brush the knots lightly with the 2 tablespoons of olive oil and sprinkle with coarse salt. Cover with a clean towel and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F. Bake the knots until golden brown, 20-25 minutes.
While the knots are baking, combine the butter and garlic in a small saucepan over low heat. Cook 2-3 minutes just to bring out the flavor of the garlic. Remove from heat and set aside.
When the knots come out of the oven, immediately transfer them to a large bowl. Gently toss with the garlic butter, Parmesan cheese, and (optional)parsley. Serve warm.
In Italy, flour is classified either as 1, 0, or 00, and refers to how finely the flouris ground or milled. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Because of the fineness of the milling, it doesn't need quite as much water as an equivalent American flour. The "00" rating has nothing to do with protein content, which is about 12.5%. When it comes to baking pizza, "00" flour is the gold standard of pizza flours. It produces a great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and is tender to the bite.
We may earn a commission when you use one of our links to make a purchase.
The silicone pastry/baking mat has measurements in centimeters and inches.
Great for rolling out a round of pie crust to fit your pie pan. Non-stick surface is perfect for kneading bread, cutting out pastries and rolling pasta dough.