American · Lunch
New York garlic knots
Pull-apart yeasted dough knots baked golden and brushed with garlic-parsley butter, a pizzeria side-turned-snack finished with grated parmesan, offering a chewy interior and a crisp, buttery, garlicky crust.
$2
20 minsPrep
14 minsCook
34 minsTotal
MediumLevel
Nutrition per serving
322Calories
9.2gProtein
14.6gFat
38.4gCarbs
1.4gSugar
1.9gFiber
812mgSodium
28mgChol
6.8gSat Fat
140mgPotassium
160mgCalcium
1.8mgIron
0.1mcgVitamin B12
4mgVitamin C
Goes well with
Italian Lager Beer
local
Iced Coffee with Cream
international
vegetarian
low-calorie
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Rub the room-temperature pizza dough with olive oil on a lightly floured board and divide into 4 equal pieces, rolling each into a 6-inch rope.
2
Tie each rope loosely into a knot, tucking the ends underneath, then place on a baking tray, cover loosely, and let proof for 60 minutes until visibly puffed.
3
Bake the knots at 220C (425F) for 12–14 minutes until the tops are golden brown and they sound hollow when tapped.
4
While the knots bake, warm the melted butter with the minced garlic and salt over low heat for 1 minute until fragrant, taking care not to brown.
5
Brush the warm knots with the garlic butter, then scatter over the chopped parsley, parmesan, and oregano while still warm.
6
Store any leftover knots in an airtight container at room temperature for up to 1 day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g pizza dough, at room temperature
- 4 cloves4 cloves garlic
- 2 tbsp28g unsalted butter, melted
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp20g grated parmesan
- 1/2 tsp1/2 tsp salt
- a pinch of dried oregano
