I’m pretty sure I could eat this entire batch of garlic parmesan knots. Like c’mon, who could pass up these fluffy, buttery, parmesan garlic knots?! They go with every pasta dish and they can also serve as an appetizer before pizza!
THE KNOTS EXPLAINED:
Traditional pizza dough with a butter, garlic, parmesan spread inside and twisted into a knot, then topped with crispy parmesan cheese and garlic butter.
is there a way these can be made easier/quicker?
Yes! read below under “an easier way” to find out how to eat these faster!
is this dough easy to make?
Very! It only requires one rise and it only takes an hour to do so. It doesn’t require kneading after rising, the only “kneading” necessary is the mixing of the dough.
what if I don’t have instant yeast?
you can use regular active dry, it will just need to be proofed. Do this by warming up the water to between 105 F – 110 F and stirring in the 1 tbsp of sugar. Pour in the package ( or 2 1/4 tsp) of yeast. Let sit for about 5-10 minutes or until foamy. Then pour into the flour and salt and continue following the recipe
can these be made ahead?
yes! assemble the knots and freeze right before baking. OR they can be frozen after baking. In fact, I have a bag of them (already baked) in the freezer right now!
- yeast (see above for details)
- grated parmesan
- garlic powder
- fresh parmesan, shredded
- parsley for garnish
- mixing bowls
- rolling pin
- baking sheet
- stand mixer
AN EASIER WAY:
To make these knots quicker and without the extra hassle, buy pre-made pizza dough (the Pillsbury kind in the tube) and skip the directions on how to make the dough. Proceed to make the filling and assemble as instructed. The same measurements and baking times will still work with this method.
Garlic Parmesan Knots
- 2 ¾ - 3 cups (410-450g) flour
- 1 pkg yeast 2 ¼ tsp (notes)
- ½ tsp salt
- 1 cup water
- 2 tsp sugar
- 1 tbsp butter
- 6 tbsp butter softened
- 2 tsp garlic powder
- ¼ cup grated parmesan cheese
- ¼ cup fresh shredded parmesan cheese
- Parsley for garnish
- In a stand mixer with a non-attached whisk, combine 2 ¾ cups flour, yeast, sugar and salt. Add in 1 tbsp of the softened butter, along with the water and let it mix with dough hook attachment until it starts to come together, so about 1-2 minutes. The dough should pull away from the sides of the bowl, if not, add more flour as needed up to a ¼ cup more (so in total it should only be 3 cups of flour, max.)
- Cover the bowl of the stand mixer with the dough inside and let rise in a warm place for about an hour. Preheat oven to 375 F and prepare a baking sheet with parchment paper.
- In a medium/small mixing bowl, stir together 4 tbsp softened butter, 1 1/2 tsp garlic powder, and 2 tbsp grated parmesan cheese.
- On a generously floured surface, roll out the dough to about ¼ inch thick, 9-10 inches long and about 12 inches wide. Spread butter mixture evenly onto the dough. Sprinkle 2 tbsp grated parmesan on half of the dough and then fold the other half over onto the half where the sprinkled cheese is. Cut into 12 strips, twist them, and then start to roll into each other forming a knot that won’t unravel. Place on prepared baking sheet.
- Melt remaining butter (2 tbsp) and mix in 1/2 tsp garlic powder and a pinch of parsley. Brush the knots with the melted butter mixture and then sprinkle the 1/4 cup shredded parmesan cheese on top. Bake for 20 minutes or until golden and crunchy on top