Garlic Knots

[Timothy]

This is a wonderful and easy way to make the garlic knots, which are favorites in pizzerias everywhere!

Garlic Knots Recipe

 

[Luca Lazzari]

Thanks Timothy!

I think I'll try adding some fontina cheese strips inside the knots.

 

[Timothy]

Thanks Timothy!

I think I'll try adding some fontina cheese strips inside the knots.

You're very welcome, Luca. I love these things. When I tear into them, it's hard to stop!

How are you going to add the cheese strips to the dough?

 

[Luca Lazzari]

You're very welcome, Luca. I love these things. When I tear into them, it's hard to stop!

How are you going to add the cheese strips to the dough?

I don't know, I think I'll place them on top of the strips, before knotting, but not on the whole strip, just in the middle. The topological issue is not to place the cheese on the bottom of the knot...

 

[Timothy]

I don't know, I think I'll place them on top of the strips, before knotting, but not on the whole strip, just in the middle. The topological issue is not to place the cheese on the bottom of the knot...

That sounds really good, Luca. Please post some pics of the build and outcome.

TIA

 

[Luca Lazzari]

That sounds really good, Luca. Please post some pics of the build and outcome.

TIA

Only if I get something good out of it...

 

[Addie]

Thanks Timothy. Anything garlic and butter is always good. Can never have too much garlic or butter. These would make an interersting hit for holiday dinners. I wonder how they would be if you added the garlic/butter mixture before you tie them in a knot and then on top also.

 

[TommyV61]

This is fantastic. A new app on my list for sure.

 

[taxlady]

I have had something very similar served in a restaurant. The rolls were in a small cast iron frying pan with the garlic butter poured on top. That way all the butter that didn't stick to a roll, stayed in the pan for dipping.

 

[chopper]

Thanks Tim. Those sound great!

 

[Timothy]

Thanks Tim. Those sound great!

You're very welcome, chopper. I love them, but I love anything with lots of butter and garlic!

 

[CharlieD]

Coppied and saved, Thank you.

 

[CraigC]

A lot of places just use their pizza dough to make them. I like to let the dough rise and rise and rise. Man do they get light, airy and become like sponges for the good stuff, especially with lots of fresh grated parm on top!

Craig