Garlic knot
Italian-American type of garlic bread
From Wikipedia, the free encyclopedia
Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in the 1940s in Brooklyn. Many pizzerias claim to be the progenitors of the baked good.[1][2]
| |
| Type | Garlic bread |
|---|---|
| Place of origin | United States |
| Region or state | Brooklyn, New York |
| Main ingredients | Pizza dough, garlic, parmesan cheese |
As they are a way to make use of scraps, garlic knots are typically the cheapest menu item available at a pizzeria, and are often offered as a complimentary side dish with larger orders or meal combos.
Making garlic knots
Garlic knots are typically made from bread dough. The dough is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (temperatures of 700 °F or higher). The knots are then dipped in or generously brushed with a mix of oil, Parmesan cheese, and crushed garlic; variations can include finely chopped parsley, dried oregano, or black pepper. Before serving, garlic knots are baked a second time, and may be accompanied by marinara sauce.[3]
