Our daughter is home for a short break and we’re making the most of it. One thing she enjoys doing is cooking. Being home, she gets a well equipped kitchen to experiment with recipes to her hearts content. She decided to make Roasted Pumpkin Soup the other day so I baked some Easy Garlic Knots to have with them. You can snack on them with Marinara sauce for a dip too.
Garlic Knots are amongst one of the easier breads to make. Knead the dough and allow it to rise, shape them, into knots, let rise again, brush with garlic and herb butter and bake them. That’s it. These Easy Garlic Knots are pretty on the table and soft and fluffy to eat. They’re also absolutely delicious because dough + garlic + butter + herbs = perfection!
Garlic Knots (also called Pizza Knots sometimes), are generally served in pizzerias. No one knows when and how these little breads came about. They’re supposedly a New York invention. The first mention of them in print was in by Mario Bianco in Newsday in July 1988. Quoting him, “Irresistible Garlic Knots Twists of garlic are cheap and popular munchies in the bread baskets at several local restaurants.” Anthony Sette of Anthony’s Place in Brooklyn however claims his family has been making them since 1947. These were a good way to use up excess dough from making pizza. That sounds like a good origin story, but it really doesn’t matter much in the larger scheme of things. We do know that there are very few people who don’t like them. I’m not a fan of things very garlic, but I can eat my way through Garlic Knots.
It’s pouring here right now so there’s no fresh parsley to be found. I make do with just dried herbs in such situations. If you can find it, please, please use the fresh parsley. It makes all the difference. The light sprinkling if Parmesan is a personal preference. I like mine without.