New York Pizzeria Classic: The Ultimate Garlic Knots
Details
Knots of dough, baked golden and drenched in garlicky, buttery goodness.
Ingredients
*For the Dough
*For the Garlic Topping
Instructions
Activate the Yeast
In a large bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes foamy.
Make the Dough
Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it's smooth and elastic. Form it into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Knots
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 12-16 equal pieces. Roll each piece into an 8-inch rope and tie it into a single, loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet.
Bake
Bake for 12-15 minutes, or until the knots are golden brown. For an extra-browned top, you can switch to the broiler for the last minute, watching carefully to prevent burning.
Prepare the Garlic Butter
While the knots are baking, melt the butter and olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant and just lightly golden. Remove from heat and stir in the chopped parsley, salt, and optional red pepper flakes.
Coat and Serve
Once the knots are out of the oven, place them in a large bowl. Pour the warm garlic butter over them and toss gently to coat every knot. Sprinkle with the grated cheese, toss again, and serve immediately, preferably with a side of marinara sauce for dipping.
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