Garlic Knots

Three ingredients. That’s it. Store-bought pizza dough, olive oil, garlic, and about 30 minutes of your time gets you a basket of warm, pull-apart garlic knots that smell absolutely incredible.

The trick is rolling each golf ball-sized piece into a rope and looping it into a pretzel-shaped knot before coating it in garlic-infused olive oil. That oil bath before baking is what gives these knots their golden, slightly crispy outside while keeping the interior soft and chewy. Use the freshest garlic you can find. Pre-minced jar garlic won’t give you the same punch.

This recipe smartly uses only half the dough, so stash the other half in the fridge for pizza night later in the week.

Pro Tips

• Mince the garlic finely or press it through a garlic press so it distributes evenly in the oil. Big chunks will burn in the oven.
• Don’t over-roll the ropes. Keep them ½ inch thick so the knots stay plump and soft inside after baking.
• Watch the clock. At 8 minutes, start checking. These go from golden to burnt quickly because of the oil coating.
• Brush with more garlic oil right when they come out of the oven for extra flavor and shine.

Variations

• Parmesan garlic knots: Toss the hot knots in grated Parmesan and dried parsley right out of the oven.
• Herb knots: Mix dried oregano, basil, and a pinch of red pepper flakes into the olive oil before rolling.
• Cheesy stuffed knots: Wrap a small cube of mozzarella inside each dough ball before shaping.