Garlic Knots
Pizzeria-style garlic knots made with Birrittella's Traditional Dough, tied by hand and tossed in melted butter, fresh garlic, parsley and Parmesan. The perfect side for pizza night.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Side Dish
Cuisine Italian
1 Parchment Paper
1 9x13 Baking Sheet
- 1 package Traditional Birrittella's Dough
- 5 tbsp Salted Butter (Melted)
- 1/2 tsp Garlic Powder
- 1/2 tsp Parsley Flakes
- 2 Garlic Cloves (Minced)
- 2 tbsp Fresh Parsley
- 2 tbsp Grated Parmesan
- 1 tbsp Flour Use to dust surface
Preheat your oven to 400 degrees.
Flour your work surface.
Roll your dough into about a 16” log.
Cut strips with a knife about 1” thick.
Take your index and middle finger and place them in the middle of your dough strip. Wrap the top part around your fingers and create a hole with your two fingers to pull through and create a knot. Tuck the two sides underneath your knot and place on your baking sheet lined with parchment paper. Repeat with the rest.
Melt your butter and mix in your garlic powder and parsley flakes.
Brush onto your knots generously and bake between 20-23 mins.
Remove. Add your minced garlic to your melted butter. Brush remaining butter over tops of your garlic knots and broil on high for 3-5 mins or until golden brown on top.
Remove and immediately sprinkle with parmesan cheese and fresh parsley.
Enjoy!
Keyword Bread, Dough, Garlic, Knots, Traditional
