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A white plate sitting on a table with Garlic Knots on it.
A white plate sitting on a table with Garlic Knots on it.

Garlic Knots

Garlic Knots
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Italian

Equipment

  • 1 Parchment Paper
  • 1 9x13 Baking Sheet

Ingredients
  

  • 1 package Traditional Birrittellas Dough
  • 5 tbsp Salted Butter (Melted)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Parsley Flakes
  • 2 Garlic Gloves (Minced)
  • 2 tbsp Fresh Parsley
  • 2 tbsp Grated Parmesan
  • 1 tbsp Flour Use to dust surface

Instructions
 

  • 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

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.


    Important:     Rounding pizza dough is a crucial step in the pizza-making process.

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