By Victoria Hart Glavin of Tiny New York Kitchen
Garlic Knots are a type of garlic bread found in pizzerias around New York City, but you can make them at home. They are great to serve with dinner or as an afternoon snack.
- 1 3/4 Cup Warm Water (115 Degrees)
- 1/4 Cup Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Sugar
- 1 1/2 Teaspoons Active Dry Yeast
- 5 1/2 Cups Unbleached Flour
- 1/8 Cup Olive Oil
- 3 Teaspoons Unsalted Butter
- 5 Crushed Garlic Cloves
- 1/4 Cup Finely Chopped Fresh Italian Parsley
- Kosher Salt to Taste
- Extra Olive Oil & Flour For Making Garlic Knots
In a large-size bowl combine 1/4 cup olive oil, kosher salt, sugar, and yeast. Mix to dissolve yeast. Add flour and mix to combine flour. Cover with a kitchen towel and place in a warm spot for 1 to 3 hours until doubled in volume. Put out a large-size wooden cutting board and oil liberally. Oil a rolling pin. You will need a pizza cutter to slice dough into strips. Place a bowl of flour near you and line several baking sheets with parchment paper. Oil your hands to keep dough from sticking to them. Divide dough in two parts to make it easier to handle. Take first half of dough and slap onto the oiled board a few times to flatten it out. Using a rolling pin, spread it out into an even rectangle and slice rectangle into strips. Rotate board and sprinkle dough strips and board with flour. Roll strips back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined baking sheets. Place knots about 1 1/2 inches apart. Finish making rest of knots with second half of the dough. When each baking sheet is filled up, cover with a dry kitchen towel, and place in a warm, draft-free spot to rise for 1 hour. Preheat oven to 400 degrees. After knots have doubled in size, remove kitchen towel and put baking sheets in oven. Bake for 12 to 15 minutes until golden. While knots are baking, make garlic coating. In a small-size saucepan warm olive oil, butter, and garlic over a medium-low heat. Remove from heat and add chopped parsley. Set aside. Remove knots from oven and while still warm brush with garlic coating. Season with kosher salt to taste. Serve warm or at room temperature. Makes 30 to 40 Garlic Knots.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.