Pizzeria Style Garlic Knots

Pizzeria Style Garlic Knots, homemade rolls slathered in garlic butter, herbs and cheese, just like at your favorite pizzeria!

 Are you in for a treat today! I am 100% a bread lover. When we go out to eat, I have to force myself to only eat a couple slices or rolls before the meal. Especially when it comes to garlic knots. Oh boy.. you know the ones, warm right from the oven and slathered in garlic butte, topped with parmesan cheese. Oh yea!

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Pizzeria Style Garlic Knots, homemade rolls slathered in garlic butter, herbs and cheese, just like at your favorite pizzeria!

Are you in for a treat today! I am 100% a bread lover. When we go out to eat, I have to force myself to only eat a couple slices or rolls before the meal. Especially when it comes to garlic knots. Oh boy.. you know the ones, warm right from the oven and slathered in garlic butte, topped with parmesan cheese. Oh yea!

So of course, to torture myself… and you! 😉 I had to make them at home. Dare I say they are even better?? A little time consuming but well worth the end result!

This month is all about copycat recipes! Parrish and I will be offering up a new copycat style recipe each week and for me it’s these amazing garlic knots, pizzeria style! I have to apologize for not posting last week, if you have followed me for any amount of time, you know I like to stick to a regular schedule. It was quite an emotional week, ending with the passing of one of our beloved fur babies. Our Lulu is now our angel puppy watching over us and will forever be deeply missed.

Lucy Lu (Lulu) left, with brother Dakota

Sorry this took a turn but I thought I owed an explanation! Now, on to deliciousness.

The recipe for garlic knots, is adapted from Emeril Lagasse

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Pizzeria Style Garlic Knots

Prep Time2 hrs

Cook Time20 mins

Total Time2 hrs 20 mins

Servings: 16 pieces

Ingredients

Pizza Dough

• 1 Cup warm water
• 1 package active dry yeast
• 1 teaspoon honey
• 3 Tablespoon olive oil divided
• 3 Cups all purpose flour
• 1 teaspoon kosher salt

Garlic Butter

• 1/2 Cup unsalted butter
• 2 Tablespoons fine minced garlic
• 1/4 Cup grated parmigiano reggiano cheese
• 1 Tablespoon fresh flat leaf parsley fine chop
• 1 Tablespoon fresh basil fine chop
• Salt to taste

Instructions

Pizza Dough

• Preheat oven to 170 degrees, or the lowest setting. Immediately turn off, leaving door closed. In a large bowl, add in the warm water, honey, yeast and 1 Tablespoon of the olive oil. Mix to combine and let sit for 5 minutes, until foamy.
• Add in half of the flour and the salt, mix to combine by hand until smooth. Start adding in the additional flour, 1/4 Cup at a time, you may not use all the flour, until the dough is formed and smooth but still slightly tacky.
• On a clean, lightly floured surface, place the dough and knead by hand for 3-5 minutes, until dough ball is better formed, it should still be slightly tacky. In a large bowl, place another 1 Tablespoon of the olive oil, place dough ball in and cover in the oil. Place plastic wrap on top and set in warmed oven until dough has doubled in size, about 1 1/2 hours.

Garlic Knot Assembly

• Place risen dough on lightly floured surface. With a lightly floured rolling pin, roll out dough into a rough 12x16 inch rectangle. Brush with the remaining 1 Tablespoon of olive oil. Using a pizza dough cutter or knife, cut dough in half lengthwise and then cute 1 1/4 inch strips crosswise.
• Prepare two baking sheets by spraying with cooking spray. Loosely tie each strip of dough and lay on baking sheet, 2 inches apart. Sprinkle with kosher salt and cover with plastic wrap or clean kitchen towel and let rise again for 30 minutes. While dough is rising, preheat oven to 375 degrees.
• Took knots for 18-20 minutes until light golden brown. Set aside to cool and prepare garlic butter.

Garlic Butter and Toppings

• Place butter in small saute pan over low heat. Let melt, add in garlic and cook until fragrant about 3-4 minutes, do not allow to brown. Take off heat.
• Place knots in a large bowl. Add in garlic butter and herbs, toss to coat. Serve with cheese sprinkled on top, enjoy!

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

Pizza Dough Assembly

Knots Assembly

Toss, toss, toss, yum!

Ugh, can’t you just taste these?!

Slightly crunchy on the bottom, warm and soft on the inside, and all that buttery garlic goodness soaked up. Ugh, Heaven!

Don’t forget to check out Parrish’s Copycat Soft and Fluffy Cheesy Breadsticks:

I truly hope you liked this yummy recipe, please check out these others!

Pepper Jack Cheese Muffins

Monterey Chicken

Brushcetta with Whipped Feat and Grilled Crostini

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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