Parmesan Garlic Knots for the Home Table

Parmesan Garlic Knots for the Home Table keeps the shopping list focused on batch pizza dough homemade or store-bought, olive oil, and unsalted butter. It serves 16 Knots.

Count on 15 minutes of prep, 18 minutes of cooking, 45 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 batch pizza dough homemade or store-bought
• 1½ Tbsp olive oil
• 5 Tbsp unsalted butter
• 4 cloves garlic minced
• 1½ Tbsp Parmesan cheese finely grated
• ¾ tsp Italian seasoning
• 1½ tsp kosher salt
• cornmeal for dusting knots

How the cooking goes

1. Line 2 sheet pans with baking paper; keep it to one side.
2. Set pizza dough on a well-floured countertop or cutting board; roll dough into a large rectangle (~12”x16”).
3. Using a pizza wheel, cut dough in half length-wise, then cut each half into 8 equally-sized strips. (Note: You will end up with 16 total pieces of dough.).
4. Roll each strip of dough into a 6”-7” rope. Tie each rope into a square knot, tucking the ends into the center of the knot.
5. Place knots onto parchment-lined sheet pans; sprinkle tops of knots with cornmeal and then cover lightly. (Tip: you lightly cover the dough with plastic wrap, and the cornmeal keeps the dough from sticking to the wrap.).
6. Cover pans and place in a warm location for 45 minutes, or until knots have almost doubled in size. (Tip: For a warm location, you turn the oven on to 100°F. Then you turn it off and use the oven as a warming area. Just make sure to turn the oven off before putting dough in!).
7. Once dough has risen, brush tops with olive oil.
8. Oven-bake knots at 350°F for 18-22 minutes, or until knots are light golden in color. (Tip: If you have a pizza stone, place it in the oven while preheating; bake knots (still on the baking paper) directly on the pizza stone.
9. While knots are baking, melt the butter then stir in the minced garlic, Parmesan cheese, Italian seasoning and kosher salt.
10. Remove knots from oven and brush with the garlic butter mixture. Serve hot.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Yeasted breads, open The Stollen with a Clear Method and Potato Bread with a Steady Rise.