These garlic knots are to die for and incredibly easy to make. The first time I ever had a garlic knot was at an Italian restaurant in Florida, and I was hooked! I wanted to go to that place all the time just for the garlic knots, lol! When we moved to Massachusetts I started having garlic knot withdrawals! There is not a single place near us that serves them, and even if they did I highly doubt they would be as good. So I was determined to make my own, and dare I say these might even be better than the ones we loved so much in Florida. You might want to make a double batch because everyone will be begging for more, at least that is what happens around here 🙂 You can also freeze leftovers (if you have any) and then reheat in the oven.
I started by looking for an easy pizza dough recipe, and found an awesome one on The Fauxmartha. I just made a couple of changes and had my perfect dough.
GARLIC KNOTS: (Makes 8)
1 cup WARM water (about 110 degrees, you don’t want to kill the yeast)
1 tablespoon oil (olive, grape seed, whatever you have on hand)
1 tablespoon honey
2 and 1/4 tsp instant yeast, or one package
2 and 3/4 cups all-purpose flour
1/4 cup grated parmesan cheese
1 tsp sea salt
Preheat oven to 350.
In a large bowl, whisk together warm water, oil, honey and yeast. Let sit for 5 minutes, you should see bubbles/foam forming from the yeast.
Add flour, parmesan cheese, and sea salt.
Stir together until it gets tough to stir, then knead in the bowl with your hands until you have a smooth dough ball (should only take a minute or two).
Oil a flat surface, I use a flexible cutting mat sprayed with non-stick cooking spray.
Transfer dough to oiled surface, turn to coat.
Divide into 8 equal sections.
Roll into long “snakes” and then tie into a knot. (don’t worry if they don’t look perfect)
Place knots on a baking sheet lined with parchment paper.
Bake 20-25 minutes, until tops are golden brown.
While the knots are baking prepare your garlic sauce:
1/2 stick of butter (4 tablespoons)
3 large cloves of garlic, minced
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp sea salt (If you use salted butter you can leave this out but I personally like them a little salty)
Combine all ingredients in a small saucepan, cook on low to medium-low for about 10 minutes. Watch carefully, you do not want your garlic to brown or else it will become bitter.
Spoon over baked knots, making sure to coat each one with some of the garlic.
We love to sprinkle ours with grated parmesan cheese too, yum!
We have not bought regular salad dressing in quite a while. Instead I started buying the ridiculously expensive ones in the refrigerated section because they don’t contain MSG or preservatives. I do have to say that the Marketside brand (sold at Walmart) has some great dressings, I love the sesame ginger (which is also great for marinating chicken) and the light buttermilk ranch. The bottle in the picture above is one of their bottles, but with homemade dressing in it. Although they taste great, the price was bothering me since we go through a lot of dressing and I knew I could do better. I make my husband a huge salad to take to work every week for his lunches and we eat salad quite a bit too. We also like to dip baby carrots and celery into ranch dressing. I have found many recipes through Pinterest but this one really interested me. You can leave it really thick and use as a dip for chips or veggies, or make it thinner by adding more buttermilk. The great thing about making your own dressing is you can make it however you want 🙂
1/4 cup of mayonnaise (I used the kind made with olive oil)
1/2 cup of sour cream (I used light but greek yogurt or yogurt cheese would probably work very well too)
1/2 cup of buttermilk (I used reduced fat)
1/4 cup chopped cilantro
1 tablespoon fresh lime juice (lemon juice is fine too)
1 small clove of garlic, crushed
add salt & black pepper to taste
Simply combine all of the ingredients in a medium size bowl and mix together. Store covered in a glass jar in the fridge. You can certainly use it right away, but I think it tastes much better after sitting over night. The flavors really have a chance to meld together and the garlic mellows out quite a bit. The flavor of the cilantro really shines in this, if you do not like cilantro you will not like this dressing. However you can easily replace the cilantro with parsley or dill or both. Personally I love cilantro and how fresh it makes everything taste. The original recipe says it keeps for a week. I have had some of mine sitting for 9 days to test it and it is still fine. Use your own judgement, if it starts to smell funky don’t eat it lol. Just give it a quick shake before using and enjoy!
Nothing compares to fresh dressing you made yourself!