I’m from New York, so yes, garlic knots are definitely a thing here. However, there are so many places I’ve had them where I just wanted a little more garlic and a little more grated cheese. So I thought, why not just make them myself.
I often buy pizza dough from a local pizzeria, and usually wind up cutting the edges off the pizza once I place it on my pizza stone because it’s too much. That ‘s how I first got the idea to use the leftover dough to make them. I would say it makes about a dozen knots, but if you wanted to make a large batch of these, you could use a whole pizza dough.
These are great to make for a pizza night, a family dinner, or to make as an appetizer.
The BEST Garlic Knots
Notes
If you make more than 12 knots, adjust the quantities of the olive oil mixture accordingly to ensure all knots are well-coated.
Ingredients
- Leftover pizza dough (enough for about 12 knots)
- Flour (for dusting)
- 1/2 cup olive oil
- Red pepper flakes (optional, to taste)
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Pecorino Romano cheese (for sprinkling)
Instructions
- Preheat your oven to 350 degrees.
- Dust the leftover pizza dough with flour.
- Divide the dough into 12 pieces.
- Tie each piece into a knot and place them on a baking sheet lined with parchment paper.
- Bake the knots in the preheated oven until they are golden brown and cooked through. About 20-25 minutes.
- While the knots are baking, mix 1/2 cup of olive oil with minced garlic, chopped fresh parsley, red pepper flakes (if using), and dried oregano in a bowl and whisk.
- When the knots come out of the oven, toss them in the olive oil mixture. Ensure they are well-coated to prevent them from being dry.
- Sprinkle the freshly baked and coated knots with Pecorino Romano cheese.
- Enjoy!
