The recipe made 14 small/medium knots… Still yummy though. But definitely times the recipe by x4 because rising takes awhile!
I tripled this recipe today and it barely made fifty. Not approx 120 (40 x 3).They turned out delicious though
Used my sourdough pizza dough to make these and they were awesome! Thanks.
Thanks for the recipe. I made knots last night and they were a hit with my family.
Made these today. They turned out very crispy, both inside and out. They taste okay but I was hoping for pillowy soft knots.
You rock! As a Jersey native living out West I’ve been craving the little 25 cent garlic balls our local pizza place had for ages. Spot on!
Made these and they turned out absolutely awesome! Im an 18 year old bread and dough making finatic so I love trying new recipes. i used anover night fridge rise dough that only took a couple mins to whip up. Thanks for sharing!
These are delicious! My one suggestion though, is to use less parsley in the topping. It is overpowering to the whole thing.
I made these and they turned out very gooey and soft with no real shape. The dough rose wonderfully but when I went to knead it it went completely flat. I followed the recipe exactly. I don’t understand where I went wrong.
Why did you knead it. Cut into 1 inch by 5 in strips, tie into knot, cover and let rise. Then bake.
I made this garlic knobs ,all my friend loved them and I did too!! Deliciosos!!
I just made these but, because I’m a glutton, I stuffed some of them with grated cheese and some smoked turkey, which I had on hand. Both versions were good. So good. Thank you for this!
Hi Maria, great idea to stuff them, thanks!
So i just stumbled apon this lovely recipe and decided that ill make it im 15 and i followed all the steps and i did it alone and i know im need supervision from an adult but my mom trusted me enough to do it on my own and they turned out very good and i loved how hood they were a must have kept recipe
Just came across this heavenly looking recipe.. Do you think it will be fine to do the recipe times 4 or5? Or is it better to do two separate double batches? Gono a be a big party;)
Hi sm, I recommend doing two batches and doubling the recipe rather than quadrupling it.
Mine came out really hard on the outside. Any ideas why? I used all-purpose flour and also did not let them rise for the full 90 mins each time. I let the dough rise for about 75 mins. Once I made them into knots, I only let them rise for about 15 mins. Could that be the problem? Sorry for the ignorance, I’ve never attempted these before :)
Hi James, that second rise is important. You know it’s ready to go in the oven when you push your fingertip into the dough and the indentation stays, it doesn’t fill in quickly. Remember, the rise is the dough filling with pockets of air. So if you don’t give enough time for the second rise, those air bubbles haven’t had enough time to develop properly.
These were perfect! I’m glad that I doubled the recipe because they went fast. The rolls look a lot more complicated to make than they were. In efforts to be a little healthier, I halved the amount of butter sauce. They still had the perfect amount of salt, garlic and butter.
Can you freeze AFTER you shape & knot them right away or should you knot after first rise without shaping them. I was thinking I could knot them and get them all ready freeze them and just pull them out as needed, defrost and let rise and then bake them? Have you tried or have any input that could be helpful when it comes to freezing? Thank You!
I’ve made these and they are delicious! Only thing different I do is add is shred Parmesan cheese on top after all finished.My 21 year old son was/ is a very picky kid. He was scared to taste anything I made, I dunno why??? lol He devoured these! Then when he came to do laundry asked me to make more. This kid never I mean NEVER has asked me to make him anything for him. Ty for the recipe !!
Love love love this recipe. Made it so many times. I’m lazy (and a little impatient) so I don’t let them rise again after knotting them… but they still turn out perfect and soft. I also brush them with the garlic before I cook them since I prefer my garlic a little more cooked. Made them again today and brushed them with sweet chili sauce instead, was just as good!
I’m just wondering, have you tried freezing the dough? I hate to waste as well, and it would be great if you could provide a step-by-step instructions on how to freeze the dough. Thanks!
I’ve never frozen this particular dough, but I’ve had good success freezing other doughs by wrapping them tightly in plastic wrap, then in another layer of foil. ~Hank
I made these tonight. Awesome! I made the dough in the morning, let it rise, then stuck it in the fridge until afternoon. Then, I got it out, patted it into the rectangle and proceeded. For topping I used the garlic and butter and sprinkled on KAF Tuscan salt. Very big hit. I was amazed at how crispy outside and tender and airy inside they were.
I made these today and they turned out great!! It’s my first time making bread & it worked out perfectly :) Thanks so much!
OMG!!! These are soooo good! I tripled the recipe because I was taking them to a cast party from my drama class. They disappeared faster than the pizza!
I am definitely making this again and saving the recipe…. I could seriously eat 20 of them….
Woud love to try this recipe, it looks scrumptous. Can the dough be made in a bread machine, if so, do I still make it rise before baking. Thanks
I suppose you could make the dough in a bread machine. I have never used one before, though. And yes, the dough needs to rise twice before baking, first time on its own, the second time once you’ve rolled out the dough and tied it in knots. ~Hank
Yes, it can be. I used it with success. Mmmmm!
I am single and hate to waste…. can these be frozen?? Thanks, in advance Hank.
I doubt it. What I would do is make a batch of dough, then cut it in half and bake only a few knots at a time. Better to freeze unbaked dough than finished garlic knots. ~Hank
I have a question: I got this recipe in my inbox and decided to make since I am going to friends house for dinner. My question is this: I followed the recipe to the letter, but after I mixed in the oil and yeast mixture, it never really made into a ball — it was gooey. I thought about adding some more flour as I tried to knead, but was hesitant to use too much as that sometimes makes the bread too tough. Can you offer any advice? Thanks!
Huh. No idea, really. But when this sort of thing happens to me, I always add a little more flour. It’s never hurt anything so far. ~Hank
It happens to me too and it didn’t rise as much either…
For those that made mention of the extra fermentation for flavor: Just so that I’m clear on the first rise, do you let the dough rise *before* putting it in the fridge? Or do you let the dough rise *in the fridge*?
I will often make the dough, wrap it and let it rise overnight in the fridge. Then you roll it out, shape it and let it rise the second time at warm room temperature. ~Hank
I am new to the world of yeast and dough and took these on. So glad I did! Very easy and yummy! Bye bye frozen garlic bread! Because I did use AP flour I used 2 1/4 tsp of yeast and they came out perfect not to crunchy, just right. Thank you for sharing this!
These were so good! I also made a batch topped with cinnamon & sugar.
These are pretty good, but next time I’ll make them without salt in the topping. I think they will be better with just garlic, unsalted butter and parsley.
I am lazy when I am making garlic bread and end up making the dough into balls and stuffing them with fresh garlic and butter. Yours look really good!
Awsome… might want to keep in mind, throw the dough in the fridge for a few days to allow for the flavor to develop. Said it yourself, the dough is usually ready to ferment with the real thing :) Still have some from my last pizza making debacle, never thought to make these with it. Will have to once I get a new stone!
I made these yesterday as a test run for the weekend football game playoffs as a snack. First, they didn’t take as long to rise as the recipe states; they took only about 40 minutes each rise. I did use rapid rise yeast (and the method recommended for using it) but that shouldn’t make that much difference..and I was glad it rose so quickly! They were wonderful. I think I will make the dough through the first rise Saturday night then wrap and refrigerate it to shape and bake on Sunday. I think a little fermentation would add yet another level of flavor to them. Excellent and easy recipe that I will use again. Thanks, Hank!
Just so you know they are apparently loved in Tennessee also. I made a batch and watched them disappear in under five minutes. Oh And just for experimental purposes, I brushed 4 of the with melted butter cinnamon sugar mix for my daughter. Also delicious. I know garlic knots don’t necessarily go with Three Teacup chicken, but we are a bread loving family so I served them together anyway . Kid approved.
Where in the oven do you need to bake these? I’ve read to bake pizza high, but I wonder if these would not cook as evenly if they are high up? And, what do you think about cooking stuff like this with convection? Thanks.
I baked them in the middle. As for convection, no idea. Sorry! I don’t cook with a convection oven. ~Hank
I’ve never seen these here in Canada; we tend to have a dough ball in the center of the pizza to help hold the pizza box lid from sticking to the toppings. Since it’s one little ball, there tends to be fights of who gets it…
These look good, and I’m thinking they would be great with a spaghetti dinner, instead of garlic bread.
Wow!!! I lived in NJ for several years and remember that garlic knots and sauce was the best thing in the world. We used to live above a pizza place in Bayonne, NJ and I would go down at lunchtime on a Saturday and get two orders of knots and sauce. We would chase them down with cheap Chianti…awww cheap simple food. Thanks for the trip down memory lane! I will be making these this weekend…and like you said a triple batch!
I wondered which town in NJ you are from? Almost every other town in northern Jersey has/had a Ferraro’s where you could get garlic knots. We grew up in West New York, NJ in Hudson County along the Palisades across from Manhatten. barb
I grew up in Westfield, in Union County. ~Hank
Ferraro’s in Westfield? These look great, and will be a great way to tide myself over until they finish rebuilding the restaurant (it burned down several months ago) :(
Yep, Ferraro’s in Westfield! And I heard about that fire. Lots of controversy, apparently. I went to high school with Vinnie Ferraro. ~Hank
Growing up on Long Island, we always walked over to the pizza parlor and had a slice and some garlic knots. No pizza place would be without it. Now living in the Syracuse Ny area, pizza places don’t have knots but they better have wings and a bunch of them! Maybe that could be your next recipe??
Hey Kathy, we got your wings for ya, right here. ;-) ~Hank
The knots look so adorable and no doubt very moorish!
These would be devoured in seconds at my place.
Mine, too! It requires an act of iron will to eat just one or two… ~Hank
These look fantastic – but what is that china pattern?
Opal Innocence Carved, by Lenox ~Elise
Oh boy! These look fantastic! As someone who makes a lot of pizzas and often has extra dough, this is right up my alley. Plus, now that soup weather has finally settled in, this is the kind of thing that’s perfect for dipping. Thanks!
If using store bought pizza dough, do I have to let it rise after making the knots? Thanks!
Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Question: Cut strips in half lengthwise to make 1/2 inch by 5 inches or widthwise to make 1 inch by 2-1/2 inches? Thnx in advance.
You want the final strips of dough to be about 1 inch wide by 2 1/2 inches long. If you don’t cut the initial 5-inch-long strip, the garlic knot will be too big — certainly fine to eat, but larger than the traditional knot. ~Hank
As a born and bred New Yorker, I can say for certain that no visit to a pizza place is complete without a side order of garlic knots wrapped in aluminum foil and a pile of napkins to wipe the garlicky oil off your fingers and chin. I also remember stopping by the corner pizza place, Giulia’s Pizza in Queens, and picking up a half-dozen knots to enjoy as an after-school snack while I watched General Hospital. Haha. I haven’t thought about that in years.
Looks like I’m about to break my New Year’s resolution, 19 days in. Thanks for the recipe and for bringing up some good old memories!
I grew up in South Jersey and these yummy little guys are a taste of childhood. When I make pizza now and somehow have extra dough, I tend to fry plain knots and roll them in sugar (powdered or granulated with cinnamon), another thing that NJ pizzerias did – I believe they were called zeppoli. Thanks for the recipe and post – I’ll have to make these soon, since I’m living far from home!
We have a lot of Italian restaurants/pizzerias down here in NC that make these knots and you are right they do prove some legitimacy and authenticity of the restaurant. Since we have so many transplants from the north (like myself) down here it’s actually pretty common to see these. The fresh garlicky flavor is key..real garlic makes all of the difference along with some fresh herbs. Soooo good!
Terribly amazingly delicious!
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