- Tying the Knots
Divide the dough into small balls and roll each one into strips 15–20 cm in length. Intertwine the strips as if tying a simple knot. Arrange the prepared knots on a baking sheet lined with parchment paper, cover them, and let them rise for another 30 minutes. This second rise ensures that the breads turn out light and fluffy.
- Golden Baking
Bake in a preheated 400°F (200°C) oven for approximately 12–15 minutes, until the knots turn golden brown. When you remove them from the oven, the rolls must be hot; this is critical for the garlic sauce to be absorbed by the dough.
- The Garlic Butter Bath
Mix the melted butter with finely chopped garlic, parsley, thyme, and salt. Transfer the hot knots from the oven into a large bowl, pour this mixture over them, and toss thoroughly. Sprinkle with Parmesan cheese and serve hot.
- Calories (per knot):180 kcal%9%
- Protéine:5 g%10%
- Glucides :24 g%9%
- Sucre:1 g%1%
- Sel:0.8 g%13%
- Énergie:750 kJ%9%
- Graisse:8 g%11%
Garlic Knots are a famous side dish found at New York pizzerias. Originally conceived as a way to utilize scraps of leftover pizza dough, these small rolls have today become a phenomenon in their own right. Culturally, they embody the warmth and intimacy of neighborhood Italian-American pizzerias. Tying the dough into a knot ensures that the garlic-butter sauce gets trapped within every fold, delivering an intense burst of flavor with every bite.
