How to heat garlic knots?

You can store them longer in the fridge 2-4 days but they will harden. I suggest reheating them to get them soft to eat. How to reheat: Reheat garlic knots in a conventional oven, toaster oven, or air fryer for 3-5 minutes at 350F .

When did garlic knots come out?

Garlic knots are a type of bread with garlic. They are usually found in pizza places around the New York City and in other areas. They were first made in 1973 by people who wanted to use pastry left over from cooking pizza.

How long can garlic knots sit out?

How long can garlic knots sit out? Garlic knots might look resilient, but after about 2 hours of strutting their stuff on the counter, they start to lose their fab flair and safety. Best to munch them or stash them in the fridge sooner rather than later!

How long to cook store bought Garlic Knots?

Preheat oven to 375°F. Place Garlic Knots flat on baking sheet with edges. Bake 8-9 minutes and until golden brown. *The information shown here may vary from the information on product currently in distribution.

Is garlic bread healthy?

Garlic bread's benefits depend on the type of bread used to make it. Wheat garlic bread is loaded with healthy fibre and nutrients that regulate blood sugar levels and boost metabolism . Most garlic bread recipes are high in fat, but a few minor adjustments can make this tasty appetizer very healthy.

How do you store leftover garlic knots?

Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week . Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

How do you bake garlic knots in a bag?

Bake In Bag - Conventional Oven Only: Preheat oven to 375 degrees F. Place bag face down on baking tray and make 2-3 small holes in back of bag to vent steam during baking. Place tray with bag on center shelf of oven. Bake for 9 minutes .

Can I turn pizza dough into bread?

For the bread Take some leftover pizza dough and on a lightly-floured work surface slice it in half using a dough scraper. Using your fingertips, push downwards on the dough and stretch it out to form two small rolls. Place the rolls onto a lightly-floured pizza peel. Slide the dough off the peel and into your oven.

Why are garlic knots so cheap?

As they are a way to make use of scraps , garlic knots tend to be the least expensive item on a pizzeria menu, often provided as complimentary with larger orders.

How do you know if garlic knots are bad?

Garlic knots that have gone bad may exhibit mold, a stale smell or an off taste . Additionally, the texture can change. They might become notably hard, dry, or even unusually soft and spongy. If you notice any of these signs, it's best to throw them away to be on the safe side.

Are garlic knots a NY thing?

From there, the knots are blessed with chopped parsley, garlic, butter, and, more often than not, parmesan. Who invented the garlic knot? There's hardly a consensus answer to this question, but all roads lead back to New York . Some say a Queens pizzeria invented the garlic knot in 1973 to avoid food waste.

How do you squeeze garlic out?

Points to remember Peel cloves by crushing them lightly with the flat of a knife and the heel of your hand. Chop garlic finely, then sprinkle over a little salt. Use the flat of the blade and a paddling motion to squash the chopped garlic, working your way across the pile.

How to cook New York Bakery garlic knots?

Instructions. Preheat oven to 425°F. Place Garlic Knots flat on baking sheet with edges. Bake 7-9 minutes and until golden brown.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (2024)

These are the fluffiest, most buttery garlic knots! Cooks of any level can make these easy garlic butter-brushed knots of carbalicious heaven, all from scratch.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (1)

The first time I ever tried a garlic knot was at a pizzeria in NYC’s Upper West Side, and I instantly fell in love.

It all started as a way to use up leftover scraps of pizza dough, but they bake up so differently depending on what you do with it.

You can take the same homemade pizza dough, and either have a relatively flat thin-crust pizza, or a big, fluffy bundle of dough, all determined by how you prepare it.

The garlic knot recipe I’m sharing is a variation on a general pizza crust, with an extra fluffy and doughy texture, which you can see here:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (2)

As you can tell from the picture, the interior is quite soft and pulls so beautifully.

The dough here is brushed with a simple pizzeria-style garlic powder butter, but you can also make a fresh garlic butter if you prefer.

I’ve posted garlic knots before, and did a fresh garlic parsley butter for those. The two taste very different and I wouldn’t say one is necessarily better than the other. It just depends on your mood!

Step by Step Overview:

Start by combining quick rise yeast, warm water, and granulated sugar (optional) in the bowl of a stand mixer, and let it sit for 10 minutes, until foamy:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (3)

Add bread flour, kosher salt, and olive oil, and mix it up for a few seconds with the dough hook, to get it roughly combined:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (4)

Knead the dough for 10 minutes on medium low speed until it forms a smooth ball. It will be a soft dough.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (5)

Cover the bowl with plastic wrap and let the dough rise for about an hour in a warm place, until the dough doubles in size:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (6)

Cut the dough up into 16 equal pieces.

On a lightly floured surface, roll each piece into a 6-inch long rope shape, then tie each piece into a simple knot:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (7)

The knots don’t have to look perfect, and they will puff up more as they bake.

Divide the garlic knots between two silicone mat(affiliate) lined baking sheets, then let them do a second rise for an hour right on the sheet pan, until they puff up in size:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (8)

Note: if you don’t have silicone mats, you can make a prepared baking sheet with parchment paper instead. If you don’t have that either, grease the pan well with butter or cooking spray. But I don’t recommend baking on an uncoated pan, because the dough will stick.

Brush the knots with a garlic powder melted butter mixture.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (9)

I simply microwave salted butter and garlic powder in a small bowl for about 30 seconds, but you may also combine them in a small saucepan on the stove over medium heat, until melted.

Recipe FAQ and Tips

Can you make this garlic knots recipe by hand?

Yes! Combine the water, yeast, and sugar in a large bowl and let it sit for 10 minutes until foamy, then keep following the recipe and just knead by hand.

How do you store leftovers?

You may keep in an airtight container at room temperature for up to 1 day. Otherwise, they should be put in the fridge or the freezer. Store for up to 5 days in the fridge, or freeze for up to 3 months.

Recipe Variations

Garlic knot recipes in general take very well to variations. Sometimes I like to grate fresh parmesan cheese over the top before baking for extra flavor. Or you can sprinkle some Italian seasoning over the top.

You can also make Buffalo Garlic Knots for another fun recipe on pizza night. Or you can try the Parsley Butter Brushed Garlic Knots with fresh garlic. You may add any fresh herbs that you enjoy.

You can also change up the sauces for dipping. Marinara sauce is arguably the best, but a Nacho Cheese Sauce is also delicious.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Garlic Knots

Servings: 16 garlic knots, or two sheet pans worth

Prep Time: 2 hours hrs 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 25 minutes mins

These are the fluffiest garlic knots! Bakers of any level can make these easy little knots of carbalicious heaven, brushed with a simple garlic butter.

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Ingredients

1 cup warm water (115 degrees F)
1 packet quick rise yeast (2.25 tsp)
1 tsp sugar optional
12.5 oz bread flour, by weight (2.5 cups, measured)
1 tbsp olive oil
3/4 tsp salt
4 tbsp salted butter
2 tsp garlic powder

Instructions

In the bowl of a stand mixer, combine the water, yeast, and sugar, if using, in a bowl. Let the mixture stand for 10 minutes, until it gets foamy (this means the yeast is active and ready to go).
Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
Shape the dough into a ball, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes in a warm kitchen.
Lightly flour a board, shape the dough into a ball or rectangle, and divide the dough into 16 pieces.
Roll each piece into a long rope about 5-6 inches long, then tie it into a knot. If the dough is hard to tie because it’s sticky, roll the cut part in a little bit of flour to make it easier.
Once you have tied up all the dough, split the 16 knots between two baking sheets lined with parchment paper or a silicone mat. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.
Preheat the oven to 425 degrees F, and prep the garlic butter by microwaving the butter until melted, and stirring in the garlic powder. Brush the knots with the garlic butter.
Bake the garlic knots one sheet pan at a time for 8-10 minutes in the lower third of the oven, until lightly golden on top. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open. Enjoy!

Nutrition

Calories: 114kcal, Carbohydrates: 16g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 97mg, Fiber: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer

Cuisine: American

Author: Fifteen Spatulas