A few weeks ago, before we had a spell of hot & humid summer, I made pizza for dinner. I always have a bit of extra dough but don’t always want to make another small pie so I’ve been fine tuning my garlic knots. They’re quite simple to make but the magic is finding the correct ratio to turn them from boring baked dough to delicious. The early ones weren’t bad, though they lacked much flavor. Over the past few months of my quest, I learned for successful garlic knots I need to use considerable more olive oil than I thought was necessary. They need to be drenched before heading into the oven.
This is for about 16-18 garlic knots.
- 1/4 to 1/3c olive oil (you could use melted butter)
- 3/4 tsp garlic powder
- 1/2 tsp each parsley and oregano
- 1/4 tsp salt
Make your knots and place on baking sheet. With a pastry brush or a spoon, generously cover (drench!) each knot. Bake at 425° about 10 minutes or until lightly browned. Please watch your knots! In my oven with a full sheet of pizza I need about 10 minutes of baking time.