Garlic Knots have been around for years and years and frankly, we still love 'em! Invented back in the day in New York, scraps of pizza dough were ripped apart and wrapped around a couple fingers and thrown into the ovens. When they came out, cooks through some butter or oil on top and dusted them with the same herbs they used for their tomato sauce. Pretty creative right?
So how did the Baking Steel squad one up the classic? We used our 72-Hour dough to maximize that flavor! Tossed with some fresh ingredients as well never hurts!
72-Hour Garlic Knots
2 old 250g (72-Hour pizza Doughs)
1 stick unsalted butter
2 tsp dry garlic
2 tsp dry basil
2 tbsp fresh parsley
2 cloves fresh garlic, minced
1 tsp kosher salt
1. Preheat oven with your Baking Steel at 400 degrees for 30-45 minutes.
2. Hand stretch your pizza doughs until they are about 6-8 in long.
3. Slice or cut 5-6 strips out of each dough.
4. Tie a knot with the dough by wrapping around a finger or two.
5. Place knots on sheet tray.
6. Melt butte in a bowl and mix all other ingredients.
7. Brush butter mixture over the knots liberally. Bake for 12-14 minutes until golden brown.
8. If you reserved any butter mixture, brush them again. Eat and enjoy.