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From Todd These take me back to my days of working in the restaurant business. Every day the kitchen would crank out a huge basket of garlic knots that we’d sell throughout the day. Those little devils would also serve as staff sustenance, since more often than not, breaks were skipped in order to get the day’s tasks done. Even after consuming what seems like a thousand garlic knots, I have never tired of snacking on them to get me through a long day. After leaving the restaurant business, that daily ritual inspired me to create my own version, and they are as addicting as ever.

It is not necessary to knead this dough; that will only toughen it. When you’re rolling the dough, lightly oil the surface you roll on to help the dough stick just enough, and lightly flour your hands and the dough balls to keep them from sticking too much. Find the balance between the two for best results.

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For the Dough

  • 1 ¾ cups (420ml) warm water (about 115°F / 46°C)
  • ¼ cup (60ml) olive oil, plus more for brushing
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon sugar
  • 1 ½ tablespoons active dry yeast
  • About 5 ½ cups (685g) flour, plus more for rolling

For the Garlic-Herb Coating

  • ¼ cup (60ml) olive oil
  • ¼ cup (½ stick / 57g) unsalted butter
  • 6 medium cloves garlic, finely chopped
  • cup (20g) finely chopped fresh flat-leaf parsley
  • Kosher or sea salt



  1. Make the dough: In a large sealable container or bowl, combine the water, oil, salt, sugar, and yeast. Mix to dissolve the yeast.
  2. Mix in the flour, cover, and set in a warm area to proof until doubled in volume, 1 to 3 hours, depending on initial water temperature and warmth of proofing area.
  3. Chill the dough until ready to make knots, at least 1 hour and up to several days.
  4. Set up a rolling station: Heavily flour a board to hold the dough balls. Lightly oil a second board for forming ropes of dough to knot. Line several sheet pans with parchment paper.
  5. Pinch off dough balls the size of ping pong balls (about 1 ounce / 30 g each) and set them on the floured board.
  6. Knock off excess flour one dough ball at a time, then roll the ball back and forth between your hands and against the oiled board to create an even rope 7 inches (17.5cm) long.
  7. Tie the rope into a knot (over, under, and through), and place the knot on one of the prepared sheet pans. Continue rolling and knotting the rest of the dough balls, placing the knots on the sheet pans with 1 ½ inches (4cm) of space between each knot. After each pan fills up, cover it with a towel and place it in a warm, draft-free place to allow the dough to rise.
  8. Preheat the oven to 400°F (205°C).
  9. After the knots have doubled in size, 30 minutes to 1 hour, remove the towels and place the pans in the oven. Lightly mist or very gently brush the knots with oil, and bake until golden, 12 to 15 minutes.
  10. Make the garlic-herb coating: In a saucepan, gently warm the oil, butter, and garlic over low heat. Cook for a minute or two more to soften the garlic’s flavor, if desired. Stir in the parsley and set aside.
  11. Remove the knots from the oven. While they are still warm, either brush them with the garlic-herb coating, or place the knots and the garlic-herb coating in a large bowl and toss to coat. Season with salt to taste, and serve.