Garlic Parmesan Knots
Traditional pizza dough loaded with parmesan, garlic, and butter twisted into knots that are crunchy on the outside and fluffy on the inside.
Yield: 12 knots
Materials
Dough:
- 2 ¾ - 3 cups (410-450g) flour
- 1 pkg yeast 2 ¼ tsp (notes)
- ½ tsp salt
- 1 cup water
- 2 tsp sugar
- 1 tbsp butter
Filling/Topping:
- 6 tbsp butter softened
- 2 tsp garlic powder
- ¼ cup grated parmesan cheese
- ¼ cup fresh shredded parmesan cheese
- Parsley for garnish
Instructions
- In a stand mixer with a non-attached whisk, combine 2 ¾ cups flour, yeast, sugar and salt. Add in 1 tbsp of the softened butter, along with the water and let it mix with dough hook attachment until it starts to come together, so about 1-2 minutes. The dough should pull away from the sides of the bowl, if not, add more flour as needed up to a ¼ cup more (so in total it should only be 3 cups of flour, max.)
- Cover the bowl of the stand mixer with the dough inside and let rise in a warm place for about an hour. Preheat oven to 375 F and prepare a baking sheet with parchment paper.
- In a medium/small mixing bowl, stir together 4 tbsp softened butter, 1 1/2 tsp garlic powder, and 2 tbsp grated parmesan cheese.
- On a generously floured surface, roll out the dough to about ¼ inch thick, 9-10 inches long and about 12 inches wide. Spread butter mixture evenly onto the dough. Sprinkle 2 tbsp grated parmesan on half of the dough and then fold the other half over onto the half where the sprinkled cheese is. Cut into 12 strips, twist them, and then start to roll into each other forming a knot that won’t unravel. Place on prepared baking sheet.
- Melt remaining butter (2 tbsp) and mix in 1/2 tsp garlic powder and a pinch of parsley. Brush the knots with the melted butter mixture and then sprinkle the 1/4 cup shredded parmesan cheese on top. Bake for 20 minutes or until golden and crunchy on top