Chili-kissed Garlic Knots Recipe
Knots of Tied Dough + Garlic + Oregano + Salt + Pepper + Chili Oil Served with Marinara
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Ingredients
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Dough
Chili-Garlic Topping
Finishing & Serving
Method
Dough
- 1
Mix and autolyse
In a large mixing bowl, whisk together 2 1/2 cups of the flour, instant yeast, sugar, and salt. Add warm water (about 105–110°F / 40–43°C) and 2 tablespoons olive oil. Stir until a shaggy dough forms; the dough will be sticky. Cover and rest 10 minutes.
- 2
Knead
Add the remaining 1/2 cup flour gradually and knead by hand on a lightly floured surface for 6–8 minutes (or in a stand mixer with dough hook 4–5 minutes) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, sprinkle up to 2 tbsp more flour, a little at a time.
- 3
- 4
Shape knots
Punch the dough down gently. Turn onto a lightly floured surface and divide into 12 equal pieces (about 1.6 oz / 45 g each). Roll each piece into a 10–12-inch rope. Tie each rope into a single overhand knot, tucking ends underneath to secure. Place knots on a parchment-lined baking sheet 1–2 inches apart.
- 5
Second rise
Cover the shaped knots loosely with plastic wrap or a clean towel and let them rise 25–30 minutes until slightly puffy.
- 6
Chili-Garlic Topping
- 7
Prepare topping
While knots bake, melt the butter with the olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 45–60 seconds, stirring, until fragrant but not browned. Remove from heat.
- 8
Season
Stir in red pepper flakes, dried oregano, salt, and freshly ground black pepper. Add 1 tablespoon chili oil and mix. Taste and adjust salt or chili to preference. Keep warm.
- 9
Finishing & Serving
- 10
Garnish
Sprinkle the brushed knots with chopped parsley and, if using, grated Parmesan while the topping is still tacky so it sticks.
- 11
Serve
Arrange knots on a platter with a small bowl of warm marinara for dipping. Serve immediately. Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh.