Garlic Knots

also called knots · garlic rolls · garlic twists · garlic knot · pizza knots

The table

Preheat the oven to 450°F (230°C) 20 min
1 ball(250 g; from the recipe on this shelf)pizza doughcut 12 strips and tie each in a knotprove 30 min, until puffedbake 450°F (230°C) 12 to 15 mintoss the knots through it hot
1 Tbssemolina
1 Tbs(15 mL)olive oil
4 Tbs(55 g)unsalted butterwarm the garlic in butter, no colour
2 Tbs(30 mL)extra-virgin olive oil
5 cloves(minced)garlic
1/2 tspkosher salt
1/4 tspred pepper flakes
2 Tbs(chopped)flat-leaf parsley
1/4 cup(25 g)grated pecorino
Leave them no more than a minute out of the oven before they go into the butter. A knot still steaming drinks it in; a cooled one wears it on the outside and goes greasy which is the difference between the ones that come free with a delivery and the ones worth ordering. Browning the garlic is the other way this goes wrong — it turns bitter and the whole bowl tastes of it so the pan stays low and comes off early. One ball of dough makes twelve which leaves three balls for pies
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2cut 12 strips and tie each in a knot

3prove 30 min, until puffed

goes in with what step 2 made

4warm the garlic in butter, no colour

6toss the knots through it hot

goes in with what steps 4 and 5 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 44 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 3 min of it is counted as time you are standing over it. The recipe itself says 1 hr 15 min.

  1. cut 12 strips and tie each in a knot

    not timedfrom the start

  2. warm the garlic in butter, no colour

    3 minneeds you(assumed)from the start

  3. prove 30 min, until puffed

    30 minwalk awayfrom the start

  4. bake 450°F (230°C) 12 to 15 min

    14 minwalk away30 min in

  5. toss the knots through it hot

    not timed44 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need oven · pan

Goes with

See how it is written
>> title: Garlic Knots
>> category: Breads
>> tags: bread, pizza, garlic, butter, italian, oven, side
>> counters: Pizzeria
>> aka: knots, garlic rolls, garlic twists, garlic knot, pizza knots
>> pairs-with: marinara-sauce, pizza-dough
>> servings: 12
>> time: 1 hr 15 min
>> step.2: cut 12 strips and tie each in a knot
>> step.3: prove 30 min, until puffed
>> step.4: bake 450°F (230°C) 12 to 15 min
>> step.5: warm the garlic in butter, no colour
>> step.6: toss the knots through it hot

Preheat the #oven{} to 450°F (230°C) ~preheat{20%min}.

Cut @pizza dough{1%ball}(250 g; from the recipe on this shelf) into twelve strips on @semolina{1%Tbs}, roll each one under your palms into a 7-in rope, and tie it in a single knot with the ends tucked under.

Prove @&(~1)knots{} on a tray brushed with @olive oil{1%Tbs}(15 mL) ~prove{30%min}, until they have puffed and lost their edges.

Bake @&(~1)risen knots{} ~bake{14%min}, until they are gold all over and sound hollow.

Warm @unsalted butter{4%Tbs}(55 g), @extra-virgin olive oil{2%Tbs}(30 mL), @garlic{5%cloves}(minced), @kosher salt{1/2%tsp} and @red pepper flakes{1/4%tsp} in a small #pan{} over low heat ~warm{3%min}, until the garlic smells sweet and has taken no colour at all.

Toss @&(~2)hot knots{} through @&(~1)garlic butter{} with @flat-leaf parsley{2%Tbs}(chopped) and @grated pecorino{1/4%cup}(25 g), turning them until every one is slick.

Leave them no more than a minute out of the oven before they go into the butter. A knot still steaming drinks it in; a cooled one wears it on the outside and goes greasy, which is the difference between the ones that come free with a delivery and the ones worth ordering. Browning the garlic is the other way this goes wrong — it turns bitter and the whole bowl tastes of it, so the pan stays low and comes off early. One ball of dough makes twelve, which leaves three balls for pies.