next »

[nypizza]

Does anyone have a good recipe/technique for making good NY style garlic knots?  I've tried a number of different techniques and they never seem to come out the same!

[Pete-zza]

nypizza, 

See http://www.pizzamaking.com/forum/index.php/topic,2145.msg18856.html#msg18856, http://www.pizzamaking.com/forum/index.php/topic,1681.msg15156.html#msg15156, and
http://www.pizzamaking.com/forum/index.php/topic,2802.0.html.

I’m sure that the Italian breadsticks formulation at the following thread will also work with garlic knots: http://www.pizzamaking.com/forum/index.php/topic,1486.msg13527.html#msg13527.

Peter

[Ronzo]

Does anyone have a good recipe/technique for making good NY style garlic knots?  I've tried a number of different techniques and they never seem to come out the same!

I use the NY Pizza dough recipe on the main site. Then I just rip off pieces about the size between a golf ball and a tennis ball. Then, I hand roll them into sticks, and tie them in a knot. I usually get about 12-15 out of that NY dough recipe.

Bake them at 450 til they get golden brown. I eyeball them so I can't give you a specific time. Longer than 5 minutes... less than 20.

I cut up a stick of butter into a microwave bowl and pour a tablespoon or two of olive oil over it. Usually takes about 45 seconds to a minute to melt it completely. Keep an eye on it though.

When the knots come out of the oven golden brown, I let them rest for about 15 minutes (too hot to touch anyway). Then I use a brush to apply the butter to each, making sure to be liberal with it. Then sprinkle some garlic salt over them.



I know it's not the way some folks finish them off, but it works for me and have never had any complaints from my guests.

[gottabedapan]

Hey nytxn.

Have you tried making garlic knots using a Chicago-style deep dish dough? Umm-umm-good! I love NY-style dough garlic knots and breadsticks, but the Chicago-style knots I made yesterday were kick*. I'd post pics, but by the time I found my digicam, they were history! 

[Ronzo]

Hey nytxn.

Have you tried making garlic knots using a Chicago-style deep dish dough? Umm-umm-good! I love NY-style dough garlic knots and breadsticks, but the Chicago-style knots I made yesterday were kick*. I'd post pics, but by the time I found my digicam, they were history! 

Actually, I have tried them with Chicago style dough. I didn't like them, honestly. The texture was all wrong for me.

[Pete-zza]

For a recent article (June/July 2007) on garlic knots, see the Q&A piece by Tom Lehmann at http://www.pmq.com/mag/20070607/article.php?story=lehmann.

Peter

[Bill/SFNM]

I decided to try making Garlic Knots today using a soft Italian bread dough. They were fun and easy to make and everyone enjoyed eating them:

[nirc]

Hi Bill,

Your garlic knots look amazing. Maybe you can tell us what your recipe is.

Thanks,

NIRC

[Bill/SFNM]

Thanks, NIRC.

Here is what I did:

100% A/P Flour
53% water (including starter)
20% starter (of total dough weight)
3% sea salt
2% olive oil

Mix/Ferment
Stretch into sheet 1cm thick
Cut into strips ~ 3cm x 15cm
tie each strip into knot
Proof
Bake @450F until golden
Toss in garlic-infused olive oil with minced garlic
Toss in grated parm and parsley

A little sketchy. Let me know if you need clarification.

[Bryan S]

Bill, Nice knots, they do look amazing and delicious. One ? for you. How much of a P.I.T.A. is it to tie the dough into knots? They look well worth the effort, was just wondering if you had any pointers. 

[Bill/SFNM]

Bill, Nice knots, they do look amazing and delicious. One ? for you. How much of a P.I.T.A. is it to tie the dough into knots? They look well worth the effort, was just wondering if you had any pointers. 

Bryan S,

Thank you. A simple overhand knot - very easy as long as the dough isn't too sticky or too stiff.

Bill/SFNM

[Bryan S]

Bill, Thanks, and I got to tell you that I've looked at the knots so many times and they still look just incredible to me, and make my mouth water every time I look at them. PERFECTION AT IT'S FINEST! 

[heavy-d]

my garlic knots

3/4 cup olive oil
5 cloves fresh garlic chopped fine
1 Tbl basil
1 Tbl oregano
1 tsp sea salt
2 pinches fresh cracked black pepper
dash red pepper flakes
freshly grated parm cheese

heat oil in small sauce pan over med heat till simmering
add garlic and sautee 2 min then turn off heat..(do not burn garlic)
immediately add remaining ingredients except cheese and stir until well incorporated
let mixture rest min 10 min

remove knots from oven & let cool until you can hold one without burning your hand but are still warm
add knots, cheese and sauce mixture to a large bowl and toss to coat
EAT!

I just use my favorite pizza dough recipe cut into strips like above and tied into a knot and cooked directly on the stone at 450' till golden B & D
Heavy D

[Jack]

A simple overhand knot

<grin>  Bill, I used clove hitches and a few Bolens (sp?), when I had some Ski Patrol buddies over.  It was really funny and I would have caught endless grief for only using simple overhand knots. 

On thing I do to help tie the knots with sticky or uncooperative dough is roll them with a bit of olive oil on my hands.  The knots are easier to tie.

Garlic knots are really simple guys.  Just go for it.  The biggest problem with them is no matter how many you make, it's never enough!

Jack

[pixiedust]

This sounds sooo yummy!! Tonight is pizza night and I plan on trying garlic knot rolls. I will let you know how they turn out!

Yummm!   

my garlic knots

3/4 cup olive oil
5 cloves fresh garlic chopped fine
1 Tbl basil
1 Tbl oregano
1 tsp sea salt
2 pinches fresh cracked black pepper
dash red pepper flakes
freshly grated parm cheese

heat oil in small sauce pan over med heat till simmering
add garlic and sautee 2 min then turn off heat..(do not burn garlic)
immediately add remaining ingredients except cheese and stir until well incorporated
let mixture rest min 10 min

remove knots from oven & let cool until you can hold one without burning your hand but are still warm
add knots, cheese and sauce mixture to a large bowl and toss to coat
EAT!

I just use my favorite pizza dough recipe cut into strips like above and tied into a knot and cooked directly on the stone at 450' till golden B & D
Heavy D

[pixiedust]

Oh my goodness! Sourdough knots with garlic sauce - this was so divine! Definately will make it again.

I would change a little bit, not add the sea salt with the herbs. I would add the seasalt after the knots are tossed in the garlic oil and herbs.

This recipe is definately a keeper.

[mmarston]

Pixiedust,

I noticed you were in the Atlanta area. You should check out Jeff Varasano's new pizzeria.

http://www.pizzamaking.com/forum/index.php/topic,8251.0.html

Michael

[Jraducha]

There was an awesome recipe for garlic knots on King Arthur Flour.
http://blog.kingarthurflour.com/2008/06/10/garlic-knot-for-the-faint-of-heart/

It uses pastry flour.  I made them, and ate them all.  My lady was upset she only got a small piece!  It was my excuse to make more!

[JConk007]

OK so after seeing Bill/SFNM knots I said why Knot? Because I can. I did the same technique but as I have seen locally tossed them in a bowl with the sauteed garlic, oil, oregano, salt, pepper, crushed red pepper, and Tuscan blend pizza seasoning. Topped with the  Home grated Reggiano Parmigiano.
YUM the reviews were quite good. I just need to leave a bit more exposed on the tails ( like bills above) so when they puff up during cooking you still get the knot look.
very very good! thanks for the motivation guys!
john c

[Ronzo]

John,

Yer killin me! Those look fantastic! lol