There’s something special about the smell of warm bread baking. It smells even better when it’s filled with garlic. I remember my first time making homemade garlic knots.
It was a rainy Sunday, and I had just come back from my favorite pizzeria. I wanted those fluffy, buttery bites. As I rolled out the dough, I shaped each piece into a knot.
I was so excited to share them with friends at dinner. I wanted to make the best garlic knots and an easy recipe that would wow everyone. Garlic knots have a way of making any moment special. They bring people together.
What Are Garlic Knots?
Garlic knots are a tasty treat that started in pizzerias. They are made from leftover pizza dough, shaped into knots, and covered in garlic butter. They are golden brown on the outside and soft inside.
The recipe for garlic knots needs a few important things. These include wheat flour, yeast, and real garlic. The garlic must be chopped and in the dough’s cracks. A bit of parsley is added, but no cheese.
It’s best to order an odd number of garlic knots. This makes you feel like you have more. They shouldn’t cost more than $1.50. Enjoy them with warm marinara sauce between 10 p.m. and 1 a.m.
Garlic knots should be the same size. They should be soft in the middle and crispy outside. A good garlic knot will leave an oily mark on a plate.
History and Origins of Garlic Knots
The history of garlic knots starts in Brooklyn, New York, in the late 1940s. Pizzerias made these tasty treats from leftover pizza dough. This was a smart way to use up dough and cut down on waste.
Anthony Sette’s restaurant, Anthony’s Place, sold “garlic rolls” in 1947. These rolls were the first garlic knots. Soon, people all over loved them.
In 1973, a pizzeria in Queens made garlic knots even more popular. They shaped them into knots. This made them even more appealing.
Over time, people added different flavors to garlic knots. They tried garlic with chili flakes and Parmesan. This made them a favorite snack in many places.
The garlic knots origins are tied to Italian immigrants in Brooklyn. They brought their cooking traditions with them. This made Brooklyn’s food scene richer.
In 1988, a Newsday article talked about garlic knots becoming popular. The New York Times followed in 1989. They talked about how loved garlic knots were in Italian places on Long Island.
Garlic knots are often served with marinara sauce. This made them even more popular. They show the deep food history of garlic knots New Jersey.
Ingredients for the Best Garlic Knots
To make the best garlic knots, you need the right ingredients. Flour, yeast, and seasonings are key. I’ll tell you about the dough and toppings that make garlic knots special.
Essential Ingredients for Dough
The dough for the best garlic knots includes:
- 3 and 3/4 cups bread flour
- 1 and 1/2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 teaspoons salt
- 1 and 1/2 cups warm water (110 – 115 degrees Fahrenheit)
- 2 tablespoons plus 2 teaspoons olive oil (divided)
Bread flour makes the dough soft and fluffy. It’s better than all-purpose flour. Good yeast makes the dough light and airy.
Flavorful Toppings for Garlic Knots
The toppings make garlic knots extra tasty. Try these:
- 1/2 cup unsalted butter
- 6 cloves garlic (minced)
- 1/3 cup fresh parsley (minced)
- 1 and 1/2 teaspoons garlic salt or garlic powder
- 1/3 cup Parmesan cheese (finely grated)
Fresh ingredients add a lot of flavor. Butter, Parmesan, and garlic make them zesty. You can change the toppings to make them your own.
Easy Garlic Knots Recipe
Making garlic knots is super fun and adds a special touch to any meal. The mix of warm bread and garlic is so cozy. I’ll show you how to make these knots step by step. With my tips, you’ll make delicious knots every time.
Step-by-Step Instructions
- In a bowl, mix 1½ cups of warm water, 2 tablespoons of sugar, and 1 tablespoon of yeast. Wait 10 minutes for it to proof.
- Then, add 3½ cups of flour and 1 tablespoon of salt to the yeast mix. Mix until a dough forms.
- Knead the dough for 5 minutes until it’s smooth. Put it in a greased bowl, cover it, and let it rise for 1 hour.
- After rising, preheat your oven to 400°F. Dust your work area with flour.
- Split the dough into 16 pieces. Roll each into an 8-inch rope and tie into a knot.
- Put the knots on a greased baking sheet and let them rise for 10 more minutes.
- Melt ½ cup of butter and mix in 1 tablespoon of garlic powder, 1 teaspoon of minced parsley, 1 teaspoon of olive oil, and ¼ cup of grated Parmesan cheese.
- Brush the garlic spread all over the knots before baking.
- Bake for 15-20 minutes until they’re golden brown.
Tips for Perfecting Your Garlic Knots
- Make sure your dough feels a bit sticky, adding flour if it’s too wet.
- When making knots, press the ends together tightly so they stay in shape while baking.
- Don’t skip the rising times. They make the knots taste better and feel softer.
- Feel free to change the garlic and seasonings to your liking.
Homemade Garlic Knots vs. Store-Bought
I love making homemade garlic knots more than buying them. They taste fresher and have more flavor. Making them from scratch is more fun than buying them.
Homemade garlic knots cost about 25 cents each. I use fresh garlic and olive oil. Store-bought ones are pricier and have unknown ingredients.
I can make homemade garlic knots just the way I like them. I add garlic, Parmesan cheese, and herbs. Making them takes about 2 hours and 38 minutes.
Homemade dough makes the garlic knots chewy. I make about 24 knots at a time. They’re perfect for family meals.
Think about making homemade garlic knots next time. They taste better and are more fun to make.
Popular Garlic Knot Variations
Exploring garlic knot variations is fun. They add a twist to the classic recipe. Here are some tasty options for your next batch.
Cheesy Garlic Knots
Cheesy garlic knots are loved by all. They have gooey melted cheese inside. As they bake, the cheese gets stretchy and yummy.
To make them, add shredded cheese to the dough or sprinkle it on top. This makes them cheesy and adds texture. A bit of garlic powder and Italian seasoning on top makes them even better.
Garlic Parmesan Knots
Garlic parmesan knots are another great choice. They have grated parmesan cheese sprinkled on before baking. This adds a crispy, salty crust.
Garlic powder, butter, and parsley make them savory. These knots are great as an appetizer or side dish.
Savory Garlic Knots with Herbs
Savory garlic knots with herbs are fresh and tasty. Chopped herbs like basil or oregano are added to the dough or sprinkled on top. They smell amazing while baking.
These knots are perfect with marinara sauce for dipping. They add color and flavor to your meal.
These garlic knot variations show how versatile they are. By trying cheesy, garlic parmesan, and savory knots, you can make a memorable meal for everyone.
How to Serve Garlic Knots
Serving garlic knots makes any gathering fun. They are great as an appetizer or with a meal. Restaurants usually give 6 to 12 pieces per order. This makes them perfect for sharing.
The price varies from $5 to $10, depending on where you are. This adds to their appeal.
Marinara is the top choice for garlic knots dipping sauces. About 80% of people love it. Other tasty options include garlic butter, ranch, or spicy aioli.
These knots are versatile. They let me create a special taste experience for friends and family.
Garlic knots make any dinner or party better. Restaurants can sell more appetizers by up to 25% with garlic knots. Serving them with different sauces makes the experience unforgettable. Everyone leaves happy.
Storing and Reheating Garlic Knots
Learning how to store garlic knots is key to keeping them tasty. Garlic knots are best when fresh. But, sometimes I have leftovers. Storing them right keeps them good for days.
I can store them at room temperature, in the fridge, or even freeze them. This way, they stay fresh for longer.
Freezing and Reheating Tips
Freezing garlic knots is a great option when I have extras. They stay good for up to 3 months. First, I let them cool down.
Then, I wrap them in plastic wrap or put them in airtight containers. I label them so I know when they were frozen.
To reheat, I preheat my oven to 350°F. I put the knots on a baking sheet and cover them with foil. This keeps them soft.
Reheating for 3-5 minutes works well. For a crisper texture, try a toaster oven or air fryer. Just watch them so they don’t burn.
Leftover garlic knots in the fridge last 2-4 days. They might get hard. Reheating them in the oven brings back their flavor and softness.
At room temperature, they last 1-2 days. This way, I can enjoy them fresh. With these tips, I always have tasty garlic knots ready!
Why Garlic Knots Are Perfect for Any Occasion
Garlic knots are loved for many events. They’re great for casual get-togethers, festive family gatherings, or game days. They impress everyone with their taste.
They’re easy to make and affordable. This makes them perfect for any party. I can quickly make a batch for any event.
Garlic knots are loved by many. At a barbecue, they were a hit with grilled meats and salads. Their garlic and herb flavor is loved by all.
They’re easy to make, ready in 35 minutes. They’re perfect as appetizers, sides, or snacks. Garlic knots make any event special with their delicious taste.
