Wasfetna

Garlic butter knots

Small knots of dough tossed after baking in garlic and parsley butter — gone from the tray before it cools.

Garlic butter knots
Cooking time
2 hr 26 min
Hands-on time
40 min
Free time
1 hr
Difficulty
Easy
Cuisine
American
Calories
580
Contains
Gluten, Dairy

Born in pizzerias from leftover dough, it became more famous than pizza itself for some: a small, hot knot tossed into melted garlic butter. Beware of making too little—it will never be enough.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

For the dough

For the garlic butter

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Baking tray — The knots sit slightly apart so they can puff.

Method

  1. Dissolve the yeast and sugar in warm water until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    Clear foam on the surface.

  2. Knead the flour and salt with the olive oil and yeast mixture until the dough is smooth and elastic.

    12 min
    You’ll know it’s ready when

    It stretches without tearing, and it does not stick to the hand.

    Tip: Proper kneading here gives a soft, not a hard, knot.

  3. Cover it and leave it to rise until doubled in size.

    1 hrYou can walk away
    You’ll know it’s ready when

    It has doubled, and a finger poke leaves a mark.

  4. Divide the dough into thin, equal-length ropes.

    12 min
    You’ll know it’s ready when

    Ropes of equal thickness that do not break when twisted.

  5. Tie each rope in a single knot and arrange them spaced apart in the tray.

    12 min
    You’ll know it’s ready when

    Tight knots that won't come undone, spaced two fingers apart.

    Tip: Space is needed: the knots grow in the oven and join up.

  6. Cover it and let it rest for a short while.

    20 minYou can walk away
    You’ll know it’s ready when

    It swelled up slightly and became light to the touch.

  7. Bake at 200° until golden.

    16 minYou can walk away
    You’ll know it’s ready when

    Golden on every side and light.

  8. Mix the melted butter with the garlic and parsley and spread it on immediately after it comes out.

    4 min
    You’ll know it’s ready when

    The butter soaks in, the tops turn glossy, and the smell is strong.

    Tip: Brush them while hot: cold ones don't soak up the butter and stay greasy outside.

What this teaches

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