New York Garlic Knots

5 from 9 votes

The classic pizzeria side, these garlic knots are made from dough that has been knotted and baked, then tossed with oil, butter, garlic, parsley, and cheese!

Prep Time1 1

Cook Time20

Total Time1 21

Course: Appetizer

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

18 ounces pizza dough see notes below
1/4 cup olive oil
4 tablespoons unsalted butter
8 cloves garlic minced
3-4 tablespoons Pecorino Romano cheese
1/4 cup parsley minced
1/4 teaspoon crushed red pepper flakes
kosher salt to taste

Instructions

Remove pizza dough from the refrigerator 2 hours prior to using to allow it to warm up.
After 2 hours place baking steel on the second highest rack and preheat oven to 525f for 45 minutes.
Remove dough from the proofing container and on a floured work surface shape into a 12” circle then cut into 6 strips. Each strip can be cut into 3 more small strips. Roll the strips out into 6” pieces and tie into knots.
Place all the knots on a lightly floured (semolina flour works better) wooden peel for launching. Cover the knots with plastic wrap and move onto the garlic butter.
In a pan over medium-low heat melt the butter and add in a ¼ cup of olive oil. Add the minced garlic to the pan and cook until lightly golden (about 2-3 minutes). Place the garlic mixture into a large bowl for tossing and set aside.
Slide the knots onto the pizza steel and cook for 6-8 minutes or until the bottom of the knots are charred and the tops are slightly golden.
Remove the knots with a metal spatula or metal peel and immediately place them into the bowl with garlic butter. Toss to coat with the oil and butter, then season with salt, Pecorino Romano cheese, red pepper flakes, and parsley.
If the knots need a bit more olive oil, add it now and toss once more. Taste test and if required add more salt, cheese, or red pepper. Serve with marinara or by themselves right away. Enjoy!

Video

Notes

Recipe time includes the time to preheat the steel, shape, and cook the knots. It does not include the 2 hours needed to warm up the dough.
Use any amount of pizza dough you like. If using our New York pizza dough recipe which makes 4 (345 gram or 12 ounce) dough balls you could use 2 of the balls for pizza and the other 2 (24 ounces pizza dough) for garlic knots. Or just use the baker's percentages in the recipe and make as much dough as you like.
Make sure to adequately season the knots right when they are hot and absorbing the garlic oil and butter.
Store-bought pizza dough can be substituted.
Garlic knots can be stored for up to 3 days and should be reheated in the oven at 350f until hot.

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