Garlic Knots
One must ask, are Garlic Knots truly Italian? I sure have never seen them on the menu when vacationing in Rome or another European country.
The word is, these tasty dough knots were invented at a Pizzeria in Queens in 1973. It was their way to reuse scraps from leftover pizza dough
Garlic knots is a type of Garlic bread that was primarily found in New York and surrounding areas, but now has made it into the menus all over the US. I ate my first Garlic Knot in Johnson City, NY about 18 years ago and fell hard for the garlicky and chewy bread. I prepare the Garlic Knots from my no-knead bread recipe, the crusty Baguette dough to keep it easy, and it taste wonderful, almost like from a NY Pizzeria.
Recipe: My Crusty Baguette no-Knead Bread Dough
What every home baker should have. I use the Danish Dough whisk it to stir my no-knead dough:
Suggestion: If you want to serve the Garlic Knots later, or just want to freeze them, remove the Knots after 20 minutes of baking. Later before serving, spread the garlic mixture on top the defrosted Garlic Knots, bake for 5 to 10 min. at 400 F. or until until golden brown.
Prepare the no-knead dough for about 20 hours or overnight 
Fry 4 minced garlic cloves in butter with Italian seasoning. Cool slightly, but keep it warm 
Flatten or roll dough about 1/2 inch thick 
Spread the warm (not hot) garlic mixture on top 
Cut grid or slices about 5 inch long and 2.5 inch wide 
Stretch and make make little knots 
Cover and let rise for 30 minutes 
Bake at 400F (convection) for 20 to 25 min. Spread the rest of garlic- herb butter and parmesan on top and bake another 5 to 10 min 
Garlic Knots on pastry sheet Garlic Knots on platter 
Garlic Knots on platter
Improves the “Krume”. The secret ingredient is Diastatic malt powder. Savvy bread bakers use it to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference.
Garlic Knots
Ingredients
- No knead dough:
- 3 cups white flour (Pillsbury or King Arthur)
- 1/4 tsp Active Dry Yeast
- 1 tsp salt
- 1 tsp sugar
- Optional: 1 tsp Diastatic malt
- 1.5 cup lukewarm water
- 1 tsp wine vinegar
- Garlic Butter spread:
- 1/2 cup (1 stick) unsalted butter
- 4 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp sea salt, or to your liking
- 1/4 cup grated Parmesan
Garlic knots is a type of Garlic bread that was primarily found in New York and surrounding areas, but now has made it into the menus all over the US. I ate my first Garlic Knot in Johnson City, NY about 18 years ago and fell hard for the garlicky and chewy bread. I prepare the Garlic Knots from my no-knead bread recipe, the crusty Baguette dough to keep it easy, and it taste wonderful, almost like from a NY Pizzeria.
My favorite tool I use instead of kneading, the Danish Dough WhiskInstructions
- Combine 3 cups of flour and all ingredients except of water in a large bowl, Stir
- Warm up 1.5 water in Microwave for 40 seconds (luke warm). Add the vinegar.
- Add the water to the flour and stir by hands or use a Danish dough whisk (Amazon). Do not knead!
- Let rest on a kitchen counter covered with a plastic foil for 18 to 22 hours, or just overnight.
- After dough is risen prepare the Garlic butter by melting butter in the pan on medium high.
- Add the minced garlic and Italian seasoning, some garlic salt and cook for 3 minutes on medium.
- Spread out some flour on the counter top, remove dough from bowl and turn in the flour.
- Spread or roll out the dough about 1/2 inch thick.
- Spread the warm Garlic butter mass on top, leave some for later. Top with sea salt.
- Cut the dough into a grid with a knife or pizza cutter, 5 inch to 2.5 inch.
- Take each piece and make little knots,
- Place on baking pan, spray oiled or covered with parchment paper.
- Cover with a kitchen towel and let stand for about 30 minutes or more.
- Preheat the oven to 425 F (400 F convection)
- Bake the knots for about 20 minutes, remove and spread the rest of the Garlic butter and grated Parmesan on top.
- Bake an additional 5 to 10 minutes until golden brown.
- Remove from oven and place on a grid to cool a little.
- Best to be eaten still warm with Marinara sauce