Delicious and fluffy garlic knots dipped in olive oil and parmesan for an extra savory flavor. With step by step instructions!
Bread and olive oil is one of those combinations that is truly comforting and delicious. In the Mediterranean, dipping your bread in the leftover olive oil of your salad or vegetable casserole is a time-honored tradition, so of course, any type of recipe that includes bread and olive oil will be on my list. These parmesan garlic knots are exactly that. Beautiful fluffy dough dipped in olive oil and garlic- what a combination!
The warm bread absorbs all those flavors, and you have a delicious piece of bread that is so good you can just eat on its own! For this recipe I only used extra virgin olive oil (no butter) and added parmesan for added savory flavor. They easily can be vegan by omitting the parmesan. These are perfect as an appetizer, bread to accompany a meal, as a snack with some veggies and great to bring at a potluck dinner or picnic. I guarantee everybody will love them! These garlic knots are medium sized and come to about 110 calories, not bad. Having said that, I only make them for special occasions. Generally, you want your diet to include mostly whole grains, but occasionally is fine.
What are garlic knots and where did they originate?
It is believed that garlic knots originated from pizzerias in New York as a way to use leftover pizza dough. So basically they took the scraps and made a type of garlic bread, which is actually rolled and shaped into a knot and then dipped in olive oil, garlic and parmesan.
How to Shape Garlic Knots
You roll out your dough into ropes that are about 9 inches long (22 cm). Then you make a knot, and then tuck in each end. One end is tucked over and one end is tucked under. It is very easy. My youngest made them easily and efficiently!
Roll into a 9 inch rope.
Tie a knot.
Tuck in one end over, and the other end under.
My little helper.
Homemade Parmesan Garlic Knots Ingredients
- Flour 00: This is fine white Italian flour used to make pizza dough and has a slightly lower gluten content and results in a smoother dough. You can use all purpose flour otherwise.
- Red and Black Pepper: The different color peppers gives it a subtle flavor that goes well with the garlic.
- Garlic: Make sure the garlic is minced to coat the knots well. And please do not use garlic powder.
- Parmesan: You can use parmesan or romano. It should be finely grated. *You can omit the parmesan and make vegan garlic knots.
- Extra Virgin Olive Oil: The olive oil is added at the end, it is not heated nor is it mixed in the dough, so it is important that it is of excellent quality and fresh.
How to make Garlic Knots- Step by Step
Even though it is from scratch, it is a fairly easy recipe. My step by step guide makes it even easier.
1. First, I proof the yeast. I use a measuring cup. Add ¾ cup warm water (not hot about 115 F-120 F or 46 C). I measure it using a thermometer. Add sugar and the yeast, set it aside and wait 10 minutes to activate. It will bubble like in the photo. If it does not do use it, your dough will not rise.
2. In a large mixing bowl, add the flour and salt and mix. Create a well in the center of the flour and pour the yeast-water mixture into the center. Then, gradually mix the flour in with the water in small increments using a spoon or rubber spatula; A dough will begin to form.
3. Prepare the surface on which you will be kneading the dough, by sprinkling some flour. Take it out of the bowl and continue working it by hand. If the dough is very sticky, add small amounts of flour until the dough no longer sticks to your hands or the surface. You may also add some olive oil to your fingers. Knead the dough until it becomes smooth. Roll it into a ball.
4. Grease a bowl with a bit of olive oil and place the dough in the bowl. Cover with plastic wrap and place in a warm place (I put on top of my refrigerator) and let it sit until it has risen about 30 minutes).
5. Preheat oven to 425ËšF (220 C) and line a baking pan with parchment paper.
6. Once the dough has risen. Punch it out and roll out dough and cut into equal strips, you want about 14-18 strips.
7. Take a strip of dough roll it in a rope, so it is 9 inches long (about 22 cm). Tie it into a knot, tucking in the ends. One end is tucked on top and the other on the bottom (see photos above). Place on the prepared pan. At this point you can let them rest for another 20 minutes or go to the next step.
8. Bake knots for 15 minutes until golden, set aside.
9. In a large bowl, add the extra virgin olive oil, garlic, red pepper, black pepper, salt, and parsley. Toss the knots in the mixture until well coated.
10. Add the parmesan or romano cheese and toss again. Let them sit for 5-10 minutes to absorb the coating.
Storing and Reheating Garlic Knots
- Store in airproof container at room temperature for 2-3 days.
- In the refrigerator store for up to a week.
- In the freezer: Cool completely and freeze for up to 3 months.
- To reheat garlic knots, warm them in an a oven at 350 F (175 C) for about 10 minutes.
You may also like these recipes
- 3 Ingredient Baked Phyllo Chips
- Olive Oil Biscuits
- Greek Carrot Flavored Olive Oil Crackers
For more Mediterranean recipes and a 14-day menu, check out my book here >> The Mediterranean Diet Cookbook for Beginners
Homemade Parmesan Garlic Knots
Ingredients
For the dough
- ¾ cup warm water see instructions below
- 1 packet dry yeast about 2 ½ tsp
- ½ tsp sugar
- 2 cups flour 00 (fine Italian flour) or all purpose flour
- ½ tsp fine sea salt
For the garlic-olive oil coating
- 4 garlic cloves minced
- â…“ cup extra virgin olive oil
- ½ tsp fresh black ground pepper
- ¼ tsp ground or cracked red pepper from red peppercorns
- 1 tbsp finely chopped fresh parsley
- ¼ cup finely grated parmesan or Romano cheese
Instructions
Dough
- Proof the yeast. In ¾ cup of warm water (115 F-120 F -46 C) add sugar and yeast, set it aside and wait 10 minutes to activate.
- In a large mixing bowl, add the flour and salt and mix. Create a well in the center of the flour and pour the yeast-water mixture into the center. Then, gradually mix the flour in with the water in small increments using a spoon or rubber spatula; A dough will begin to form.
- Prepare the surface on which you will be kneading the dough, by sprinkling some flour. Take the dough out of the bowl and continue working it by hand. If the dough is very sticky, add small amounts of flour until the dough no longer sticks to your hands or the surface. You may also add some olive oil to your fingers. Knead the dough until it becomes smooth. Roll it into a ball.
- Grease a bowl with a bit of olive oil and place the dough in the bowl. Cover with plastic wrap and place in a warm place and let it sit until it has risen about 30 minutes.
- Preheat oven to 425ËšF (220 C) and line a baking pan with parchment paper.
- Punch down the dough and roll it out and cut into equal strips, about 14-18 strips
- Take a strip of dough and roll it in a rope, so it is 9 inches long (about 22 cm). Tie it into a knot, tucking in the ends. One end is tucked on top and the other on the bottom (see photos). Place on the prepared pan.
- Bake knots for 15 minutes until golden, set aside.
Garlic-Olive Oil Coating
- Start to make the coating.
- In a large bowl, add the extra virgin olive oil, garlic, red pepper, black pepper, salt, and parsley. Toss the knots in the mixture until well coated.
Assemble
- Toss the knots in the mixture until well coated.
- Add the Parmesan or Romano cheese and toss again. Let them sit for 5-10 minutes so that can absorb the coating.
I love your recipes but as an English person I don’t know the weight of a cup of flour. I know there are conversion charts but English grams would make it so much easier to cook from your recipes
Hi, We are slowly adding all the measurements, a cup of flour is 120 g.