Garlic Deez Knots Recipe

Prepare oven and dough

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a clean work surface with the tablespoon of flour.

If using refrigerated dough, let it sit at room temperature for 20–30 minutes so it's pliable. If using fresh homemade dough, divide into approximately 12 equal pieces (for 1 lb dough this yields medium-size knots).

Shape knots

Roll each piece into a 6–7 inch rope. Tie each rope into a loose knot, tucking the ends underneath so they hold their shape. Place knots on the prepared baking sheet about 1 inch apart.

Make garlic oil/butter

In a small bowl combine 2 tablespoons extra-virgin olive oil with the 2 tablespoons melted butter (or vegan butter). Add the 6 minced garlic cloves, 1 teaspoon sea salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (if using). Stir to combine. Let sit for 5 minutes to let garlic infuse the fat.

Brush and bake

Brush each knot generously with about two-thirds of the garlic oil/butter mixture so they get flavor during baking. Reserve the remaining third for finishing. Bake in the preheated oven for 14–16 minutes, or until knots are golden brown on top and cooked through. Rotate the pan halfway through baking for even color.

Finish and garnish

When knots are done, immediately brush them with the reserved garlic oil/butter mixture so the warm knots absorb the flavors. Sprinkle the chopped fresh parsley evenly over the knots and, if using, dust with 2 tablespoons grated Parmesan or vegan Parmesan. Serve warm with Evel's Tomato Sauce for dipping.

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in the tablespoon of tomato paste and cook 1 minute to caramelize slightly. Add the 14 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomatoes are too acidic.

Finish

Remove from heat and stir in 1 tablespoon chopped fresh basil (optional) and a drizzle (about 1 teaspoon) of extra-virgin olive oil. Transfer to a serving bowl and serve warm alongside the garlic knots.