Garlic knots are a delicious Italian appetizer that can be found at many pizza restaurants. They are made from pizza dough that is tied in knots, brushed with garlic butter or oil, and baked until golden brown. While you can certainly make homemade garlic knots from scratch, store-bought refrigerated garlic knot dough can save lots of time and effort. With just a few extra ingredients and some easy steps, you can have tasty garlic knots ready to serve in under 30 minutes!
What are garlic knots?
Garlic knots are bite-sized, soft and chewy balls of pizza dough that have been seasoned with garlic. They are often served as an appetizer at Italian restaurants, pizza parlors, and delis. The dough is tied in knots before baking to give the knots their distinctive shape.
Some key features of garlic knots include:
- Made from pizza dough
- Tied in knots before baking
- Seasoned with garlic, garlic powder, or garlic butter
- Soft and chewy texture
- Golden brown exterior
- Served warm as an appetizer
Garlic knots go great with all kinds of Italian meals. They can be served on their own as an appetizer or side, or used to accompany soups, salads, pasta dishes, and more. The garlicky flavor and fluffy texture make them highly addictive!
What ingredients do you need to make garlic knots?
To cook store-bought garlic knot dough, you just need a few additional ingredients:
- Refrigerated garlic knot dough – Look for tubes of pre-made pizza dough with garlic seasoning added. Popular options are Pillsbury and Rhodes brand.
- Garlic powder – For sprinkling on top to really boost the garlic flavor.
- Grated parmesan cheese – Also for sprinkling on top to add a tasty finish.
- Olive oil or butter – To generously brush the knots before and after baking for tenderness and rich flavor.
- Dried parsley – For a pop of color and freshness. Optional.
That’s it! The great thing about using store-bought dough is that it already contains all the necessary ingredients like flour, yeast, salt, etc. to bake up nicely. You just need to add a few extra garlic and cheese accents.
What equipment is needed to make garlic knots?
Baking homemade garlic knots doesn’t require any special equipment. Here’s what you’ll need:
- Baking sheet
- Parchment paper
- Mixing bowl
- Rolling pin (optional)
- Pastry brush
- Aluminum foil
Standard kitchen tools like a baking sheet, mixing bowl, and pastry brush are perfect for getting the job done. Parchment paper prevents sticking and makes cleanup easy. A rolling pin can help shape and flatten the dough, but isn’t essential. You can shape the knots by hand if you prefer. Aluminum foil is useful for covering the knots to keep them warm after baking.
How do you prepare store bought garlic knot dough?
Preparing store-bought refrigerated garlic knot dough takes just a few easy steps:
- Preheat your oven to 400°F.
- Open the tube of dough and place it in a mixing bowl. Allow to come slightly to room temperature for about 10 minutes.
- Cut the dough into 16 equal pieces. Roll and stretch each piece into a rope about 5 inches long.
- Tie each rope in a simple knot and place on a parchment-lined baking sheet.
- Brush the tops of the knots generously with melted butter or olive oil. Sprinkle with garlic powder, grated parmesan, and dried parsley if desired.
- Bake for 15-18 minutes until golden brown. Brush again with butter or oil when done baking.
- Serve garlic knots warm, or cover with foil to keep moist if serving later. Enjoy!
The dough may be sticky, so you may want to flour your hands while shaping the knots. Work quickly to get them in the oven before the dough rises too much.
This easy shaping method creates a simple knot shape, but you can get creative and tie the dough into bows or pretzels too.
How do you bake store bought garlic knot dough?
Baking store-bought garlic knot dough is simple:
- Preheat oven to 400°F.
- Space knots evenly apart on a parchment-lined baking sheet. Too close together and they won’t get crispy.
- Bake for 15-18 minutes, until golden on top. Convection oven at 375°F for 12-15 minutes.
- Check frequently and remove from oven once tops are browned. imperceptibly.
- Immediately brush with more melted butter or olive oil.
- Cover loosely with foil and let sit for 5 minutes before serving.
The key is to bake the knots until nicely browned, but not burnt. They should be soft and chewy, not crunchy. Brushing with more butter or oil after baking keeps the knots moist and extra flavorful.
If you have trouble with the bottoms browning too quickly, place a baking sheet on the rack below to diffuse the heat.
How do you get garlic knots perfectly golden brown?
Achieving perfectly golden brown garlic knots requires:
- The right baking temperature – Bake at 400°F in a regular oven, or 375°F in a convection oven.
- Evenly spacing knots – Don’t overcrowd on the baking sheet.
- Frequent checking – Peek at least every 4-5 minutes once they start browning.
- Rotating pans – Switch the pan orientation halfway through baking.
- Brushing with oil or butter – Before and after baking helps exterior moisture and color.
- Tenting with foil – Covering for a few minutes traps in moisture without over-baking.
It can take some trial and error to learn your oven’s hot spots. If some knots brown more quickly, rotate the pan front to back about halfway through baking.
Letting the shaped dough rest at room temperature for 10-15 minutes also allows the exteriors to dry slightly for better browning.
If you end up with pale soft knots even after the maximum recommended baking time, they can always be browned for a few minutes under the broiler.
What are some common toppings and seasonings for garlic knots?
Popular tasty additions to brighten up store-bought garlic knots include:
- Grated parmesan – A must for cheesy garlic flavor.
- Garlic powder – Double up for intense garlic taste.
- Onion powder – Adds savory depth.
- Dried oregano – Italian seasoning suits garlic knots perfectly.
- Dried basil or parsley – Fresh herby notes.
- Red pepper flakes – A little heat.
- Kosher salt – For a coarse salty crunch.
The knots are already pre-seasoned with garlic and herbs from the store-bought dough. But a sprinkling of parmesan cheese and garlic powder before baking really amplifies the flavors.
For something different, you can also brush the baked knots with pesto or tapenade instead of plain butter or oil. The options are endless for customizing!
How do you make garlic knots extra soft and chewy?
A few tips for maximizing the soft, chewy texture of garlic knots:
- Let the shaped dough proof slightly before baking. 10-15 minutes makes a difference.
- Bake at a lower temperature – Around 375°F vs. 400°F.
- Spray knots with water before baking for extra moisture.
- Brush with oil or butter as soon as they come out of the oven.
- Tent knots with foil after baking to trap steam.
- Allow knots to completely cool down before serving.
- Store leftovers in a sealed bag or container to prevent drying out.
The most important thing is not to overbake the knots. They should be just golden on top without hard or crunchy spots.
Brushing with butter or oil gives a super soft exterior, so don’t skip this step! Tenting with foil allows the knots to gradually finish cooking without drying out.
How do you reheat leftover garlic knots?
To reheat leftover garlic knots and restore their just-baked softness:
- Wrap in foil and bake at 300°F for 10 minutes if knots are room temperature.
- Wrap in foil and bake at 325°F for 12-15 minutes if refrigerated.
- Place a damp paper towel in the foil packet to add steam.
- Microwave individual knots for 20-30 seconds each.
- Brush reheated knots with melted butter or olive oil before serving.
The foil helps redistribute moisture as the knots reheat. A damp paper towel adds back some of the steam that was lost after initial baking.
Microwaving works in a pinch, but can make the knots rubbery. Better to use the oven if you have time.
No matter which reheating method you use, always finish by brushing the warm knots with melted butter or olive oil. This brings back the softness and moisture. Reheated garlic knots won’t be quite as perfect as fresh, but still tasty!
How do you freeze and thaw garlic knots?
To freeze and thaw garlic knots:
- Freeze: Cool knots completely after baking, then place in a freezer bag or airtight container. Try to exclude as much air as possible.
- Thaw: Place frozen knots on a baking sheet and thaw overnight in the refrigerator. Thawing at room temperature risks over-proofing the dough.
- Reheat: Bake thawed knots loosely tented with foil at 300°F for 10-12 minutes until heated through.
The slow overnight thaw in the fridge is important for preserving texture and preventing mushiness.
Brush the reheated knots with butter or oil before serving to restore moisture and soften the crust.
While not quite as good as fresh, freezing is a great way to have homemade garlic knots whenever the craving strikes! They keep well frozen for 2-3 months.
What are some fun ways to shape garlic knots?
While the simple knot is a classic, you can shape store-bought garlic knot dough into all kinds of fun forms:
- Bow ties – Loop each end of the rope over itself.
- Braids – Twist 3 ropes together.
- Rosettes – Roll into balls, then pinch in center.
- Pretzel knots – Create loops before twisting ends together.
- Buns – Roll dough into balls and place in muffin tins to bake.
- Garlic rolls – Roll out and cut dough into rounds.
The options are endless when working with soft, pliable pizza dough. Shaping garlic knots is a fun cooking project for kids too.
Get creative with different shapes and knot styles. Just be sure to generously coat all surfaces with oil or butter before baking for that irresistible garlic flavor.
What are fun dipping sauces for garlic knots?
Garlic knots are the perfect vehicle for dipping in flavorful sauces. Great dipping sauce ideas include:
| Sauce | Ingredients |
|---|---|
| Marinara sauce | Tomatoes, garlic, olive oil, basil, oregano |
| Alfredo sauce | Butter, cream, parmesan cheese, garlic, salt, pepper |
| Pesto | Basil, olive oil, parmesan, pine nuts, garlic |
| Tapenade | Olives, olive oil, capers, anchovies, garlic, lemon juice |
| Hummus | Chickpeas, tahini, olive oil, garlic, lemon juice |
| Ranch dressing | Mayo, buttermilk, parsley, dill, garlic powder, onion powder |
Go the homemade route by blending up pesto, tapenade or hummus to serve alongside your homemade garlic knots. Or take the easy road and opt for store-bought marinara or Alfredo sauce. Bottled salad dressings like ranch work great too.
Let guests assemble their own “garlic knot sandwiches” by threading dipping sauces directly on the knots. It makes for an interactive appetizer presentation!
What are good garlic knot recipe variations?
Some tasty ways to mix up garlic knot flavors:
- Everything bagel knots – Top with sesame seeds, poppy seeds, dried onion and garlic.
- Pizza knots – Sprinkle with oregano, red pepper flakes, mozzarella before baking.
- Jalapeño-cheddar knots – Mix shredded cheddar and minced jalapeños into the dough.
- Herb knots – Brush with a blend of melted butter and chopped rosemary, thyme and sage.
- Sweet knot rings – Shape into rings, top with cinnamon-sugar before baking.
Savory options like pizza, everything bagel and jalapeño-cheddar seasonings change up the flavor profile. For dessert, sweeten things up by topping knot-shaped rings with cinnamon and sugar.
You can also swirl minced fresh herbs, cheeses, olives, sun-dried tomatoes, bacon pieces or other mix-ins right into the dough before shaping for loaded garlic knots.
Homemade pesto, tapenade or compound butter with ingredients like roasted garlic or lemon zest can also be used to flavor the knots in lieu of plain garlic butter or oil before baking.
Conclusion
Store-bought dough takes the hassle out of making homemade garlic knots from scratch. With just a few added ingredients like garlic powder and parmesan cheese, you can have hot, delicious garlic knots coming right out of your oven in under 30 minutes. Brushing with butter or oil before and after baking is the secret to soft, golden garlic knots bursting with flavor. Vary the shaping techniques, seasonings and dipping sauces for fun twists on this favorite Italian appetizer.