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
Into the butter within a minute of the oven. Keep the garlic pan low — browned garlic turns the whole bowl bitter
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

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

The clock

Start to finish
at least 44 min2 of 5 steps give no time
Needs you
about 3 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(we think)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

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

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

>> step: cut 12 strips and tie each in a knot
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.

>> step: prove 30 min, until puffed
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.

>> step: bake 450°F (230°C) 12 to 15 min
Bake @&(~1)risen knots{} ~bake{14%min}, until they are gold all over and sound hollow.

>> step: warm the garlic in butter, no colour
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.

>> step: toss the knots through it hot
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.

Into the butter within a minute of the oven. Keep the garlic pan low — browned garlic turns the whole bowl bitter.