Signature New York Garlic Knots

Step into any authentic New York pizzeria, and you’ll immediately be greeted by the irresistible aroma of freshly baked garlic knots. These golden, garlicky nuggets of dough aren’t just a side dish; they are a cherished staple, an emblem of New York’s rich culinary tradition. Best savored alongside a classic pizza, a crisp salad, or a hearty soup, they are equally delightful on their own, perhaps dipped in a vibrant marinara sauce. Our comprehensive recipe guides you through the process of recreating these iconic, real-deal New York garlic knots right in your own kitchen, delivering the exact taste and texture you’d discover in any of the countless pizzerias scattered across the five boroughs.

The Irresistible Allure of Authentic NY-Style Garlic Knots

Is there anything quite as satisfying as sinking your teeth into a perfectly crafted New York garlic knot? That initial, slightly crisp exterior yields to a wonderfully soft and chewy interior, a textural masterpiece. And then, the garlic – a bold, aromatic explosion that defines this beloved treat. For many, the simple act of biting into a garlic knot evokes fond memories of bustling pizzerias and shared meals.

Making these iconic garlic knots at home elevates the experience even further. There’s an immense sense of accomplishment that comes with baking something so universally adored from scratch. Beyond the culinary triumph, it offers the distinct advantage of enjoying as many as you desire, fresh and piping hot from the oven, with only minimal judgment from your delighted family. Crafting your own batch means you control the quality of ingredients, ensuring unparalleled freshness and flavor.

Achieving Pizzeria Perfection: The Role of a Pizza Steel

To truly replicate the quintessential NY-style garlic knot, characterized by its leopard-patterned, charred exterior and tender, chewy inside, we highly recommend utilizing a pizza steel. A pizza steel is a game-changer for home bakers, mimicking the intense, even heat of a commercial deck oven found in traditional pizzerias. This high heat contact creates that sought-after crispy crust and ensures a rapid bake time of just 6-7 minutes, delivering the authentic taste and texture you know and love from your favorite New York slice shop.

While a pizza stone can also provide good results, ranking just below the steel in terms of performance, a standard baking pan is a viable alternative if you lack specialized equipment. Even with a baking pan, which typically requires a slightly longer baking time of approximately 15 minutes at a slightly lower temperature (450°F), you can still achieve wonderfully tasty garlic knots. We encourage everyone to try this recipe, regardless of their equipment, to experience the joy of homemade garlic knots. If you’re looking for a slightly simpler, yet similarly flavorful, dough-based treat, consider our garlic butter dinner rolls.

Essential Ingredients for Flavorful Garlic Knots

Beyond our foundational homemade pizza dough, a few key components elevate these garlic knots from good to truly exceptional. You’ll need high-quality olive oil, fresh parsley, robust Pecorino Romano cheese, rich unsalted butter, a pinch of crushed red pepper flakes for a subtle kick, and, naturally, plenty of fresh garlic. Each ingredient plays a crucial role in developing the complex flavor profile of these classic New York treats.

The Unmistakable Flavor of Pecorino Romano

While the quality of your dough and the abundance of fresh garlic are undoubtedly paramount, the choice of cheese makes an undeniable difference in achieving authentic-tasting New York garlic knots, and indeed, any NY pizzeria-style Italian-American food. The secret lies in using Pecorino Romano. This distinctive sheep’s milk cheese, hailing from Italy, is not only fundamental to classic Roman pasta dishes like carbonara and cacio e pepe, but it’s also a cornerstone ingredient in Italian-American cuisine, particularly within the New York culinary scene.

Often referred to simply as “Locatelli” or “Romano” by many, Locatelli is in fact the most popular brand of this sharp, salty Roman cheese sold across America. Its pungent, savory notes are irreplaceable, imparting a depth of flavor that other cheeses simply cannot match. We consistently keep Pecorino Romano on hand, grating it over a multitude of dishes from our Sunday sauce and meatballs to comforting baked ziti or luscious manicotti. Its presence is key to unlocking that truly authentic New York pizzeria experience.

Crafting Your Own NY Garlic Knots: A Step-by-Step Guide

**Note on Baking Surfaces:** For optimal results, use our referenced pizza dough recipe and a pizza steel. If a steel is unavailable, a pizza stone is the next best option, requiring 10-12 minutes of baking time. Alternatively, you can use a parchment paper-lined baking sheet; preheat your oven to 450°F and place the rack on the second-lowest level. With this method, the knots will need approximately 15 minutes to bake.

**Prepare the Dough**: Two hours before you plan to bake, remove 18 ounces of pizza dough (keep it covered) from the refrigerator to allow it to come to room temperature. This crucial step promotes better gluten development and a more even bake. Once the dough has warmed, position your pizza steel on the second-highest rack in your oven and preheat the oven to a blazing 525°F for a full 45 minutes. This ensures the steel is thoroughly heated and ready to impart that signature char. While the oven preheats, gently place your dough ball onto a lightly floured work surface and flatten it with your fingertips.
**Shape the Knots**: Stretch the flattened dough into a roughly 12-inch circle. Using a pizza cutter or sharp knife, cut this circle into 6 long, even strips. Then, take each of these strips and cut them into 2-3 smaller, thinner strips. You should aim for approximately 16 individual strips, each weighing about 35 grams (a little over an ounce). If you prefer larger, more substantial garlic knots, simply cut fewer strips or use a bit more dough per knot – the choice is entirely yours!

**Tie the Knots**: Take each individual dough strip and carefully tie it into a simple knot. This traditional shape is not only aesthetically pleasing but also allows for maximum surface area to absorb the delicious garlic butter later.
**Ready for Baking**: At this stage, you should have approximately 16 beautifully tied garlic knots, poised for their journey to the oven.
**Prepare the Peel**: Generously sprinkle semolina flour (or regular flour if semolina is unavailable) onto your wooden pizza peel. Use your hands to spread it evenly across the surface. This creates a non-stick layer, ensuring the knots slide effortlessly onto the hot pizza steel without sticking.
**Arrange and Cover**: Carefully place the tied dough knots onto the prepared wooden peel. Cover them loosely with plastic wrap to prevent them from drying out while you prepare the garlic butter.

**Infuse the Garlic Butter**: Heat a moderate-sized pan over medium-low heat. Add the unsalted butter and olive oil. Once the butter has fully melted and is shimmering, add the minced fresh garlic. Sauté the garlic gently in the butter and oil mixture, stirring frequently, just until it turns a light golden color and becomes incredibly fragrant – typically 2-3 minutes. Be careful not to burn the garlic, as this will result in a bitter taste.
**Prepare for Tossing and Bake**: Carefully transfer the fragrant garlic butter mixture into a large mixing bowl and set it aside, covered, to keep it warm. Now, remove the plastic wrap from your garlic knots on the peel. With a swift and confident motion, slide (or “launch”) the garlic knots from the wooden peel directly onto the preheated, sizzling pizza steel in your oven.
**Bake to Perfection**: Bake the garlic knots for 6-7 minutes, or until their bottoms are beautifully charred with that signature leopard pattern, and their tops are a lovely light golden brown. The rapid, high-heat cooking on the pizza steel ensures a perfect crust.
**The Signature Toss**: As soon as the garlic knots are baked, remove them from the oven using a metal spatula or peel and immediately drop them into the bowl with the warm garlic butter. Mix the knots thoroughly by swirling and tossing them in the bowl, ensuring every surface is generously coated with the aromatic oil and butter. While still hot, sprinkle kosher salt (to taste), a generous amount of Pecorino Romano cheese, and the crushed hot red pepper flakes over the coated knots.

**Final Flourish**: Sprinkle the fresh, minced parsley over the knots and mix everything once more, ensuring the herbs are evenly distributed and their fresh aroma permeates the dish.
**Taste and Adjust**: Keep mixing, then grab a piping hot garlic knot for a taste test. This is your chance to adjust the seasonings. If they need a bit more salt to enhance the flavors, more Pecorino Romano for an extra cheesy kick, or an additional drizzle of olive oil for richness, add it now and toss again.

Serving Your Homemade Garlic Knots

The best way to enjoy these New York garlic knots is immediately, while they are still piping hot and the garlic butter is glistening. We strongly recommend serving them with a small bowl of warm marinara sauce for dunking, allowing you to experience the classic pizzeria pairing. Beyond marinara, they make an excellent accompaniment to virtually any meal – whether it’s pizza, pasta, soup, or salad – or simply as a satisfying snack all on their own. Their versatility makes them a perfect addition to any gathering or a delightful treat for a quiet evening at home.

Mastering Your Garlic Knots: Expert Tips & FAQs

Through countless batches of garlic knots, pizzas, and calzones, we’ve gathered a wealth of knowledge that can help you perfect your homemade New York garlic knots. Here are some of our most valuable tips, specifically curated to ensure your success:

Cold Fermented Dough: This technique involves mixing your dough and then allowing it to proof and ferment slowly in the refrigerator overnight, or for up to three days. Cold fermentation is a game-changer, yielding garlic knots with a vastly superior, more complex flavor profile and an incredible texture that’s both airy and chewy. It’s an extra step that truly makes all the difference.
The Pizza Steel Advantage: As mentioned, cooking your garlic knots on a pizza steel is the closest you’ll get to replicating the results of a commercial deck oven found in most pizzerias. This intense, direct heat creates a beautifully charred bottom and a light, crispy crust that cannot be achieved on a regular baking pan. While a baking pan will still produce delicious results, it typically leads to a softer, more bread-like texture. For that authentic New York pizzeria crunch and chew, invest in a pizza steel.
Fresh Garlic is Non-Negotiable: This recipe demands fresh garlic – and lots of it! Please, steer clear of jarred chopped garlic or garlic powder. The vibrant, pungent flavor and aroma of freshly minced garlic are absolutely essential for the true essence of garlic knots. The difference in taste is simply incomparable.
Say No to “Italian Seasoning”: This is a crucial tip for authentic Italian and Italian-American cooking. Generic “Italian seasoning” blends often contain herbs that are not traditionally used or are in proportions that detract from genuine flavors. For this garlic knot recipe, the only dried herb you might consider is a pinch of dried oregano, but we primarily stick to fresh parsley for its bright, clean notes. Embracing fresh herbs is key to authentic taste.

Can Same-Day Room Temperature Dough Be Used Instead of Cold Fermented Dough?

Yes, absolutely. If time is a constraint, you can certainly mix your dough, place it into an oiled bowl, cover it, and allow it to double in size at room temperature before using. This typically takes a couple of hours, depending on your kitchen’s temperature. However, for the most profoundly flavorful and texturally complex garlic knots, we highly recommend utilizing cold fermented dough if your schedule permits. The extended fermentation process develops deeper flavors that are truly worth the wait.

Can Store-Bought Dough Be Used for Garlic Knots?

While we passionately advocate for our homemade New York pizza dough recipe for these garlic knots, as it’s perfected for all our pizza creations and other recipes like calzones, we understand that convenience sometimes takes priority. If you’re short on time, don’t hesitate to purchase high-quality pizza dough from your favorite local pizzeria or grocery store. Use it in the same manner outlined in our instructions above, and you’ll still achieve fantastic results. The key is to start with good dough, whether homemade or store-bought.

More Delicious Pizza Dough Recipes to Explore

Our versatile pizza dough recipe forms the foundation for many other beloved Italian and Italian-American dishes. Once you’ve mastered these garlic knots, explore some of our other fantastic creations:

Homemade New York Pizza – Dive deep into the art of classic New York-style pizza with our most comprehensive guide.
Pepperoni Pinwheels – These savory pinwheels are incredibly easy to make with our standard dough recipe and are always a crowd-pleaser.
NY Sicilian Pizza – Indulge in a thick-crusted delight topped with rich tomato sauce, fresh mozzarella, Pecorino, and aromatic Sicilian oregano.
White Pizza – A luscious, cheeseless pizza featuring mozzarella, creamy ricotta, Pecorino Romano, and an abundance of roasted garlic.
Grandma Pizza – Experience this classic thin sheet pan pizza, originating from Long Island and now a beloved fixture across the entire NY metro area.
Pizza Fritta – Enjoy fried pizza dough, a delightful treat that can be customized with an array of sweet or savory toppings.
Stromboli – A hearty Italian-American turnover filled with savory pepperoni, ham, and provolone cheese, all rolled in pizza dough and baked until golden brown.

New York Garlic Knots

by James Delmage

Rated 5 out of 5 stars by 11 users

Prep: 1 hr 1 min | Cook: 20 mins | Total: 1 hr 21 mins

Servings: 6

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The classic pizzeria side, these garlic knots are made from dough that has been knotted and baked, then tossed with oil, butter, garlic, parsley, and cheese!

Ingredients

18 ounces pizza dough (see notes below)
1/4 cup olive oil
4 tablespoons unsalted butter
8 cloves garlic, minced
3-4 tablespoons Pecorino Romano cheese
1/4 cup parsley, minced
1/4 teaspoon crushed hot red pepper flakes
Kosher salt, to taste

Instructions

Remove pizza dough from the refrigerator 2 hours prior to using to allow it to warm up.
After 2 hours, place baking steel on the second highest rack and preheat oven to 525°F for 45 minutes.
Remove dough from the proofing container and on a floured work surface shape into a 12” circle then cut into 6 strips. Each strip can be cut into 3 more small strips. Roll the strips out into 6” pieces and tie into knots.
Place all the knots on a lightly floured (semolina flour works better) wooden peel for launching. Cover the knots with plastic wrap and move onto the garlic butter.
In a pan over medium-low heat melt the butter and add in a ¼ cup of olive oil. Add the minced garlic to the pan and cook until lightly golden (about 2-3 minutes). Place the garlic mixture into a large bowl for tossing and set aside.
Slide the knots onto the pizza steel and cook for 6-8 minutes or until the bottom of the knots are charred and the tops are slightly golden.
Remove the knots with a metal spatula or metal peel and immediately place them into the bowl with garlic butter. Toss to coat with the oil and butter, then season with salt, Pecorino Romano cheese, red pepper flakes, and parsley.
If the knots need a bit more olive oil, add it now and toss once more. Taste test and if required add more salt, cheese, or red pepper. Serve with marinara or by themselves right away. Enjoy!

Notes

Recipe time includes the time to preheat the steel, shape, and cook the knots. It does not include the 2 hours needed to warm up the dough.
Use any amount of pizza dough you like. If using our New York pizza dough recipe which makes 4 (345 gram or 12 ounce) dough balls, you could use 2 of the balls for pizza and the other 2 (24 ounces pizza dough) for garlic knots. Or just use the baker’s percentages in the recipe and make as much dough as you like.
Make sure to adequately season the knots right when they are hot and absorbing the garlic oil and butter.
Store-bought pizza dough can be substituted.
Garlic knots can be stored for up to 3 days and should be reheated in the oven at 350°F until hot.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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