Cook and Scale
Garlic Parmesan Knots
12 servings · 45 min total
Pillowy little dough knots tossed in garlicky oil and dusted with Parmesan and parsley. The best thing to serve alongside pasta or pizza.
Ingredients
- 400 g wheat flour
- 2 tsp dry yeast
- 1 tsp white sugar
- 1 tsp salt
- 4 tbsp olive oil
- 4 garlic
- 40 g Parmesan
- 2 tbsp fresh parsley
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make and rise the dough — Mix the flour, yeast, sugar and salt with 1 tbsp of the oil and about 240 ml warm water. Knead to a smooth dough and rise until doubled, about 1 hour.
- 2.
Shape the dough knots — Divide into 12 pieces, roll each into a rope and tie into a loose knot. Arrange on a lined tray and rest for 20 minutes.
- 3.
Bake until golden — Bake at 200°C/400°F for 13-15 minutes until golden.
- 4.
Toss knots in garlic oil — Warm the remaining oil with the crushed garlic, then toss the hot knots in it and shower with grated Parmesan and parsley.