These Garlic Parmesan Knots just might steal the show from pizza!
So, I debated whether or not to share this recipe with you. I royally messed up the bread dough and wasn’t sure it would turn out. Then it did turn out and was super delicious but I still felt weird about sharing a strange dough recipe with you. I decided this is real life and if something tastes good it tastes good and you should be eating it even if there is another way to do things. Long story long, what you’ll find below are directions for exactly what I did, even though it was pretty different from what I was going for.
These knots taste amazing, so you could definitely use all of the dough, doubling the ingredients for the knots.You could also use the left over half to make a pizza or calzone. I used the other half to make some off-the-cuff cinnamon rolls. If you’re feeling uninspired, just wrap the dough well in plastic wrap, place it in a freezer safe bag, and throw it in the freezer. When you’d like to use it, thaw it in the refrigerator overnight and let sit at room temperature until doubled in size. Then go ahead and use it like you did the first time.
I had a little bit of melted butter leftover that I totally could have poured on the knots, but it was starting to feel overindulgent. I instead used the remaining herb butter to dress the salad that I ate alongside these knots (because seriously, that’s a lot of butter. Let’s eat some vegetables too!) and it was so delicious.
Call your favorite pizza place and tell them its over. You’ve got your own thing going now.
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Buttery, garlicky bread knots.
- 1 3/4 cups warm water
- 1 envelope rapid rise yeast
- 2 teaspoons sugar
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
- 1/2 recipe bread dough
- 16 tablespoons butter, softened
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh parsley, minced
- 5 Tablespoons Parmesan cheese, divided
- 6 cloves garlic, crushed or grated
- In a liquid measuring cup, combine warm water, yeast and sugar. Let the yeast dissolve and bloom, about 5 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the yeast mixture with the motor running. As the dough begins to come together, switch to a dough hook. Knead the dough in the mixer, adding a bit more flour as needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough without it sticking to your fingers. Remove the dough from the bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, 10-20 minutes, or place in the refrigerator to rise overnight.
- If rising in the refrigerator, take the dough out and set in a warm place for 45 minutes prior to rolling out.
- While the dough is rising, mix the butter, thyme, rosemary, garlic, and 2 tablespoons of the Parmesan in a small bowl. Preheat the oven to 375ºF.
- Turn the dough onto a floured surface and roll into a rectangle. Spread half the butter mixture onto the dough and fold the dough in half, covering the butter with the dough.
- Using a pizza cutter, divide the dough into 14-18 strips. Stretch each strip and tie into a knot, tucking the ends underneath. Place the knots onto a baking sheet and sprinkle with the remaining Parmesan. Bake until golden brown, 15-20 minutes.
- Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots are out of the oven, baste with the melted butter.
Adapted from Kelsey Nixon