I’m a garlic knots freak. I absolutely love love love them. And growing up in NY, you could find them at basically every single pizza place you came across. Here in CT, [k]not so much. In fact, I’ve NEVER seen them on any pizza menu here. It’s truly disappointing…I mean, how could these places NOT offer more carbs on their already carb-overloaded menus? Such a shame.

So I’m done complaining. I decided it was time to make them myself. Since I’ve been venturing further into the yeast world, I’m becoming more confident working with it. I had been dying to make these knots since Amber posted about them at the end of October (she also has great photos showing how to tie up the knots). Then Annie posted about them at the end of November and I seriously couldn’t get them out of my head. It took me another month to work them into my menu but I finally did it this past weekend when I made a pot of homemade sauce and some meatballs (check back tomorrow for that post). Rather than store bought bread, I figured the garlic knots would be perfect.


And I was right. We both fell in love with them. Personally, I would have liked them a little on the denser side but I think I can work that out. But the garlicky flavor was great (next time I’ll even add a little garlic powder to the dough for an extra kick) and all of the little garlic pieces ended up browning in the oven which added to this nice crispy top of the knot. I loved them so much that I actually ate three of them that night. I know that the recipe calls for 10 (to 12?) knots but those would have been huge – more like rolls than the traditional smaller-than-the-palm-of-your-hand knots that you get in NY.

My next endeavor will be with sourdough. I’ve got a starter working away in my fridge and you’ll see how that turns out soon enough. Now go make these knots!

Garlic Knots

adapted from King Arthur

For the Dough

  • 3 1/4 cups bread flour
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1-1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup + 2 tablespoons lukewarm water

For the Glaze

  • 2 cloves garlic, minced
  • 2 tablespoons melted butter
  • 1/4 teaspoon Pizza Seasoning or Italian seasoning, optional
  1. For the dough – In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together then add the olive oil, milk and water. Switch to the dough hook, mix on medium speed to form smooth, elastic dough, adding additional water or flour as needed – about 10 minutes. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour in a warm place, until it’s doubled in bulk.
  2. Divide the dough into 14-16 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy.
  3. To make glaze – In a small saucepan, melt the butter. Add garlic and seasoning and warm ingredients together for 2-3 minutes over medium-low heat.
  4. To bake – Bake the knots in a preheated 350°F oven for 18 -20 minutes. Check after 16 minutes for brownness. Remove the knots from the oven, and brush or drizzle them with the seasoned butter.