Garlic Knots Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl (or stand mixer bowl), whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook on low until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed for 6–8 minutes. Add up to 2 tablespoons more flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper and lightly dust with cornmeal or semolina.

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 18 equal pieces (about 1.5–1.75 ounces / 42–50 g each). Roll each piece into a 7–8 inch rope, tapered slightly at the ends.

To tie each knot: hold the rope, make a loose overhand knot (do not pull tight), then tuck the tapered ends under the knot and gently press to secure so it holds its shape. Place each knot on the prepared baking sheets about 1 inch apart.

Cover the shaped knots loosely with plastic wrap or a damp towel and let rest for 20–30 minutes until slightly puffy.

While the dough is proofing for the second rise, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the minced garlic and let sit off heat for 5 minutes to infuse. (Do not brown the garlic; keep heat low.)

Stir in the chopped parsley, grated Parmesan, 1/2 teaspoon salt, black pepper, and red pepper flakes (if using). Keep warm until ready to brush on the hot knots.

Just before baking, brush each knot lightly with 1 tablespoon olive oil (or a little of the garlic butter mixture if you prefer more garlic flavor). This helps browning.

Bake the knots on the middle rack for 14–18 minutes, rotating pans halfway through, until golden brown on top and cooked through. Baking time will vary with oven and knot size—watch for even browning.

As soon as the knots come out of the oven, brush them generously with the prepared garlic butter so the heat absorbs the butter and garlic flavors. Transfer to a wire rack or serving platter.

Sprinkle the knots with an additional 1–2 tablespoons grated Parmesan and a touch more chopped parsley if desired. Serve warm.

While the knots are rising or baking, make the quick pizza sauce. In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, and pepper. Stir to combine and simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning. Keep warm or cool to room temperature for dipping. Transfer to a small bowl for serving alongside the garlic knots.