Continental Recipe

Homemade Garlic knots

1 Mins read

Homemade Garlic knots

Garlic knots are a traditional American type of garlic bread that’s believed to have originated in Brooklyn or Queens. They’re most commonly found in New York City’s pizzerias. These soft and chewy knots are usually made from bread or pizza dough that’s rolled and pulled into knots.

The knots are brushed with a mixture of crushed garlic, olive oil, and chopped parsley, but there are many variations with additional ingredients such as oregano, butter, parmesan cheese, or black pepper. Garlic knots are served warm, accompanied by warm marinara sauce, and they’re often served free of charge with large orders in pizzerias.



1½ cups warm water

2 tablespoons sugar

1 tablespoon yeast

3½ cups flour

1 tablespoon salt


Garlic spread:

1/2 cup butter

1 tablespoon garlic powder

1 teaspoon parsley, minced

1 teaspoon olive oil

1/4 cup parmesan cheese, grated




In a bowl, mix warm water, sugar and yeast together. Then allow to sit for 5 minutes.

Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. 

Roll your dough out about 1/2 inch thick on a flat floured surface. Using a pizza cutter, cut the dough in half and then in strips (about 8-10 inches) for the garlic knots. Roll the strips in your hands to look like ropes and then tie in knots.

Place the knots on a greased baking sheet. Cover and allow them to rise for another 10 minutes.

Bake at 400 degrees for about 15-20 minutes.

While they are baking melt the butter and mix with garlic powder, parsley, and olive oil.

As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture. 






Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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