Soft pizza dough knots tossed in garlic butter and parsley.
Store-bought pizza dough works fine in a pinch. For extra garlic punch, add garlic powder to the butter too.
Leftovers can be reheated in a 350°F oven for 5 minutes.
Ingredients
Scale
Measurement units
- ¾ cup Warm water (105-110°F)
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 2 cup All-purpose flour
- ½ tsp Salt
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 4 clove Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- ¼ tsp Salt
Ingredients
Scale
Measurement units
- ¾ cup Warm water (105-110°F)
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 2 cup All-purpose flour
- ½ tsp Salt
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 4 clove Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- ¼ tsp Salt
Instructions
Make the dough
Combine warm water, yeast, and sugar in a bowl. Let sit 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
Equipment
- mixing bowl
Ingredients
- warm water (¾ cup)
- active dry yeast (1 tsp)
- sugar (1 tsp)
- all-purpose flour (2 cup)
- salt (½ tsp)
- olive oil (2 tbsp)
Shape and bake knots
Preheat oven to 400°F. Punch down dough and divide into 12 pieces. Roll each piece into a 6-inch rope and tie into a knot. Place on a parchment-lined baking sheet, spacing 2 inches apart. Bake 12-15 minutes until golden brown.
Equipment
- baking sheet
Make the garlic butter and toss
While knots bake, melt butter in a small saucepan over medium-low heat (275-300°F surface). Add garlic and cook 1-2 minutes until fragrant but not browned. Remove from heat and stir in parsley and salt. When knots come out of the oven, immediately transfer to a large bowl, pour garlic butter over, and toss to coat evenly.
Equipment
- small saucepan
- mixing bowl
Ingredients
- butter (4 tbsp)
- garlic cloves, minced (4 clove)
- fresh parsley, chopped (2 tbsp)
- salt (¼ tsp)
Before you cook
Cook notes
- • Store-bought pizza dough works fine in a pinch.
- • For extra garlic punch, add garlic powder to the butter too.
- • Leftovers can be reheated in a 350°F oven for 5 minutes.
- • Originated in New York pizzerias as a way to use leftover dough scraps.
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