Garlic Knots | Small Batch | Makes 6

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

parmesan cheese

💰Cheaper: grated mozzarella

Grated mozzarella is less expensive and melts well.

Start by making the pizza dough. Measure 1/2 cup of warm water, ensuring it's between 105-110 degrees Fahrenheit.

Add 1 teaspoon of active dry yeast and 3/4 teaspoon of sugar to the warm water and stir.

Cover the mixture with a plate and let it sit for 10-15 minutes until bubbly.

In a stand mixer, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 tablespoon of olive oil.

Pour the yeast mixture into the flour mixture and mix with a dough hook until smooth, about 5 minutes.

Knead the dough by hand a few times on a floured surface, then place it in a bowl coated with olive oil, turning to coat the top.

Cover the bowl with a kitchen towel and let the dough rise until doubled in size, about 30 minutes to 1 hour.

Punch down the risen dough and knead it a few times on a floured surface.

Divide the dough into 6 equal pieces and roll each piece into a long rope.

Tie each rope into a knot and tuck the ends underneath, placing them on a cookie sheet.

Cover the knots and let them rise again for about 30 minutes, using the oven light to speed up the process if desired.

While the knots are rising, prepare the garlic butter mixture by combining 1/4 cup melted butter, 4 teaspoons minced garlic, and 1/2 teaspoon Italian seasoning in a bowl.

Once the knots have risen, brush them generously with the garlic butter mixture, saving some for later.

Preheat the oven to 400 degrees Fahrenheit and bake the knots for 15-20 minutes until golden brown.

Remove the knots from the oven and brush with the remaining garlic butter mixture while warm.

Sprinkle freshly grated Parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens