Foodieobsessed's Blog

Garlic Parmesan Knots

I was feeling a little guilty that the Hubs was getting a dinner a la the freezer tonight (see Pasta Bolognese) and had some time on my hands. It was too late in the afternoon to make our favorite french bread or no knead bread so I decided to tweak our favorite pizza dough recipe into some garlic parmesan knots. This might take a little playing with to get the right dough but well worth it and great for dunking! This recipe would be easy to double up. It will make enough knots for four people as is!

I did these in my kitchenaid mixer with a dough attachment. There is so little dough that it could easily be done by hand though!

Garlic Parmesan Knots

1/2 tsp sugar

1 tsp yeast

1 cup warm water (it should feel warm to the touch, not hot)

1 tbs olive oil (the best you have)

1/2 tsp garlic powder (or less, to taste)

1/2 tsp salt

1/4 tsp dried oregano

1 1/2 cup all purpose flour (plus 1/4 cup to add if still to wet)

1-2 tbs grated parmesan cheese


Place sugar, yeast, and water in the bowl of your mixer. Agitate a little bit (with a wooden spoon or the dough hook of the mixer) and let set until foamy and smells like yeast. Add olive oil and flour. Combine with dough hook. Add salt, oregano, and garlic.

Turn the mixer back onto medium speed. You will have to keep your eye on the dough until it comes together. You want it to be lifted off the sides of the bowl and grasp to the dough hook but still be slightly tacky. Add flour as needed (I needed about 1 3/4 cup but it depends on the day and weather). Let the dough hook go for at least 7-10 minutes to develop a nice chewy dough. It should be shiny.

Place mixture into a small mixing bowl that has been sprayed with olive oil spray or drizzle with olive oil. Turn the dough in the oil to make sure it is coated. Cover with a kitchen towel and place in a warm place. Let rise 1 hour until doubled in size.

Preheat oven to 425 degrees. If you have a pizza stone make sure it is in the oven when preheating. If not you can just use a cookie sheet.

At this point you can shape the dough however you like. You could easily pull it into braids or bread sticks. I decided to do little knots. To do this I divided the dough into eight portions (you could go bigger and do only four knots) and then pulled them into a long snake and then pulled it into an easy sailor knot. I placed it on a silpat, covered with olive oil spray, and let rise for another half hour.

Top each knot with parmesan cheese and spritz again with olive oil cooking spray for even browning. Bake for 12 minutes or until golden brown.


They turned out great! Fabulous for soaking up sauce. You could even put a little nuget of mozzarella cheese in the middle of these to make them extra yummy!


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