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Garlic Knots

I make these restaurant-style knots of garlicky goodness out of pizza dough. They are glistening and crusty on the outside with a warm, doughy center. I once set a large tray of these on the dinner table in front of my brother Andy, expecting him to take one and pass it down. Let’s just say the tray didn’t make it to anybody else. I couldn’t blame him because these two-bite knots are finger-lickin’ good!


Flour for rolling
1 to 1½ lbs. store bought pizza dough
4 to 5 cloves garlic, minced
½ c. olive oil, plus extra for brushing
¼ c. finely chopped fresh Italian parsley
¼ tsp. sea salt
¼ tsp. freshly ground black pepper


Preheat the oven to 375°F. Brush 2 large baking sheets with oil.

Roll out the pizza dough on a well-floured surface into a 12- x-20-inch rectangle. With the shorter side facing you, cut the dough in half lengthwise. Cut each half, crosswise, into about 20 (1-inch wide) strips. Loosely tie each strip of dough into a knot, stretching carefully as needed. Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush the tops with oil. Bake for 20 to 25 minutes until golden brown on top. Let cool for a few minutes.

Combine garlic, oil, parsley, salt and pepper in a large bowl. Add warm knots to the bowl and toss until each knot is coated. Remove knots from the oil and serve warm.


Makes 40