Homemade Garlic Knots
Experience the ultimate New York-style garlic knots: crisp on the bottom, pillowy inside, and drenched in a mellow, cold-started garlic butter glaze with a nutty Gruyère and Parmesan finish.
Equipment
- Small saucepan
- Rasp grater
- large bowl
- 10-inch Cast-Iron Skillet
- Plastic wrap
- Wire rack
- Bench scraper or knife
Ingredients
- 8 tablespoons unsalted butter (113 g)
- 1/4 cup extra-virgin olive oil (60 ml)
- 6 medium cloves garlic (30 g), grated on a rasp grater
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup finely chopped fresh flat-leaf parsley (about 0.5 ounce; 13 g), divided
- 22 ounces store-bought fresh pizza dough or homemade New York-style pizza dough, at room temperature up to 24 ounces
- 2 ounces Gruyère cheese, finely shredded (56 g; about 1/2 cup)
- 1 ounce grated Parmesan cheese (28 g; about 1/4 cup)
Instructions
Cold-start garlic infusion
- In a small saucepan over low heat, melt the unsalted butter and combine with extra-virgin olive oil. Add the grated garlic, red pepper flakes, and kosher salt. Stir often for 4 to 5 minutes until the mixture is light golden and fragrant.
- Stir in 2 tablespoons of chopped parsley and remove from heat. Let the infusion cool for approximately 15 minutes until just warm.
Shape the dough and coat the knots
- On a floured surface, divide the dough into 2 pieces and roll each into an 8x4 inch oblong. Cut each piece into 12 strips (about 1 ounce each). Tie each strip into a loose knot.
- Place 1/3 cup of the garlic-butter mixture into a large bowl. Toss the knots until coated, then arrange them in a single layer in the cast iron skillet.
Second proof and bake
- Cover the skillet with plastic wrap and let the knots proof at room temperature for 1 hour until nearly doubled in size.
- Preheat oven to 400°F (205°C). Remove plastic and bake for 20 to 22 minutes until edges are golden brown.
- Sprinkle Gruyère and Parmesan over the knots and return to the oven for 5 minutes until melted. Let the skillet rest on a wire rack for 5 minutes.
Final glaze and serve
- Gently warm the remaining garlic-butter mixture on the stove and stir in the remaining parsley. Brush the warm glaze over the hot knots and serve immediately.
Notes
The Temperature Rule: For professional results, aim for an internal temperature of 190°F to 200°F. This ensures the crumb is fully set while remaining soft and airy.
Cast Iron Benefits: A cast iron skillet provides high thermal mass, creating a crackly, pizzeria-style bottom that cannot be achieved with standard aluminum pans.
Storage and Reheating: Store leftovers in an airtight container at room temperature. To reheat, wrap in foil and warm at 350°F for 10 minutes, then apply a fresh brush of warm garlic butter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.