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garlic knots

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I lived in NYC for a few years and every pizza shop I went to they all used to sell garlic knots… I love those… since a moved to the boston area, I have never seen garlic knots anywhere around here… restaurants and pizza shops nobody has them… my wife was born and raised here in MASS and she never had them and I keep trying to describe how good they are but I can’t LOL… I would love to know if any of u guys have a special recipe or unique way to make them that you can share with me… that way I can make them for my wife … thank u guys…
 
use your favorite pizza dough…lightly flatten & elongate the dough (16-20 oz) till it resembles a rectangle…

use your pizza cutter & cut into 8 strips…tie the strips into a knot…cover & proof till double in size…

bake until golden brown…

top w/mixture of olive oil, crushed garlic & gran garlic - serve w/marinara sauce
 
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http://www.crazydoughs.com/menu.htm

^ They have some.

We used to sell 6-7 large sheet pans of those things a day when I worked at a pizza place in a food court at a huge outlet mall.

Tie 'em up and toss them with some garlic white sauce in a ss bowl frequently(but gently) as you add the knots. Pour them into a sheet pan and let them rise. Bake them off until golden brown, brush them with another coat of garlic white sauce. Sprinkle a generous amount of pecorino romano. If you did it right they should have risen about 4x their original size and they’ll just pull apart.

I occasionally make them here now. But I’ll just tie them(sometimes with pepperoni), put them right on a sheet pan and back them. Then I brush them with the garlic white sauce and then mix them in a bowl with grated cheese and crushed red pepper for a little kick. They’re great with soup in da winter time.
 
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I can’t wait to make some… I used to eat those everyday… that’s onr of the things I miss from NYC… i’ll try both of those methods… thank you guys… if anybody else has a different method please share so I can try it out
 
Is this something I can do with . . . . ummm . . . aged dough? The dough that is just barely past what I want to sell as a pizza, but not what I want to throw away? I call it “reclaimed dough” or reclaimable.
 
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call us crazy but we are planning on giving these away “complimentary” with dine-in service, kind of like our take on the chips and salsa in the mexican places. there super easy to make.
 
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cobblestonepizzaco:
call us crazy but we are planning on giving these away “complimentary” with dine-in service, kind of like our take on the chips and salsa in the mexican places. there super easy to make.
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Crazy !!
 
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I wish I was near by ur store so I can get them for free LOL… I love those things…

I haven’t gotten a chance to make them yet… probably tomorrow, I will let u know if I can make them as good as I used to buy them back in new york
 
REDBARNPIZZA:
we are switching to knots as well, love those and cheaper than breadsticks
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How are they cheaper? They’re made from the same dough. Or did you buy your breadsticks rather than make them in the restaurant?
 
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snowman:
REDBARNPIZZA:
we are switching to knots as well, love those and cheaper than breadsticks
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How are they cheaper? They’re made from the same dough. Or did you buy your breadsticks rather than make them in the restaurant?
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I switched from buying to making my own a few months ago. It was certainly easier to just buy 'em and bake 'em but I like the 90 cents I save on every order. Now I do a special “FREE sticks w/ med. 1-top”. Customer’s perception $2.47 savings. My cost $0.37.
 
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Guys, this has just been bugging me.

From the description, isn’t a garlic knot just a tied up breadstick? Don’t they have to cook longer than a breadstick due to the mass in one spot?

By “breadstick”, I’m referring to something along the lines of LC’s “crazy bread”
 
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garlic knots are proofed rather than breadstix just run thru the oven (yes, because of the “knot” they won’t cook like breadstix…

ya can cook up a whole sheet pan - rather you “par-bake” them…we wrap our is foil & run 'em back thru the oven, then drench 'em w/garlic oil & parm/spice
 
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eduardo:
garlic white sauce
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Any recipes or pointers on how to prepare garlic white sauce ? I really want to try the garlic knots.
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You’re testing my memory big-time here. Last time I made it was about 7 years ago. Now I get the stuff already made up for me. 😉

Sautee minced garlic and butter. Then add oregano, parsley and some olive oil.
 
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Some Recipes 4 consideration

Garlic Infused Oil

3 cups Olive Oil Blend
4 oz. portion cup Garlic, Granulated
2 cups Garlic, chopped in oil
Code: 
mix above ingredients together in food processor
pour into large squeeze bottles
marinate overnight

drizzle over hot garlic knots & season w/PatriotSpice

PatriotSpice
4 cups Parmesan Cheese
4 oz portion cup Pizza Spice Topper
Code: 
Mix above ingredients thoroughly.

Cover and store/refrigerate
Pizza Spice Topper
1 Cups Pepper, coarse ground
1 Cup Oregano
1 Cup Basil

Blend thoroughly, store in plastic spice jug

White Pizza Sauce
to each 2# of ricotta cheese, add 1 C. H2O & 4 oz. Pizza Spice Topper
 
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First of all, I want to say thank you to all of you for all the suggestions, I really appreciate it…

I tried making them today, they came out okay… this is my first time making them so when I make them again I think they will be the way I want them… this is what I did:

I took a dough (8oz since I was just trying it out), rolled it thru and cut it into strips just like u guys suggested… tied them and I let them rise pretty much 3x the size… I took them and I put oil, minced garlic and granulated garlic, baked them and when they came out I put some parmesan cheese… knots where perfect, they cooked perfect but the flavor wasn’t there… I didn’t put enough garlic… I tried fixing them by adding more granulated garlic and some salt, after that the flavor was much better and they were eatable… I will try making them again using that white garlic sauce… thanks a lot guys…
 
RaymiR:
First of all, I want to say thank you to all of you for all the suggestions, I really appreciate it…

I tried making them today, they came out okay… this is my first time making them so when I make them again I think they will be the way I want them… this is what I did:

I took a dough (8oz since I was just trying it out), rolled it thru and cut it into strips just like u guys suggested… tied them and I let them rise pretty much 3x the size… I took them and I put oil, minced garlic and granulated garlic, baked them and when they came out I put some parmesan cheese… knots where perfect, they cooked perfect but the flavor wasn’t there… I didn’t put enough garlic… I tried fixing them by adding more granulated garlic and some salt, after that the flavor was much better and they were eatable… I will try making them again using that white garlic sauce… thanks a lot guys…
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dont" “roll” them out…gently stretch the dough 2 resemble a rounded rectangle…an 8 oz dough s/only yield 4-5 knots…

after the dough is pulled - use your pizza cutter 2 cut into strips, then knot them…

I use a sheet pan, w/silicone baking paper…run the 6 across…spritz w/H2O, then lightly wrap w/saran & place on your oven top…

after they have proofed, spritz them again w/H2O - PAR-BAKE them w/o any other topping…

when cooled, wrap w/foil and reheat as needed…THEN top w/your garlic oil & parm
 
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Patriot’s Pizza,
I rolled it once and then streched it by hand, you are right on I got 5 knots out of the 8oz dough ball… I just want it to give it a shot…

I am going to try it the way you said, bake it first and then add the garlic etc… I have another question, is minced garlic okay to use for the knots ??? thank u for the help Patriot’s Pizza
 
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