Garlic knot

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Garlic knots
Garlic knots.jpg
TypeGarlic bread
Main ingredientsPizza dough, garlic, parmesan cheese

Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973 by Amir Zamani, in Ozone Park Queens, as a way of making use of pizza dough scraps, and very quickly caught on. He later would spread his invention to a small but successful business in Oceanside, California.[1]

As they are a way to make use of scraps, garlic knots tend to be the least expensive item on a pizzeria menu, often provided as complimentary with larger orders.

Making garlic knots[edit]

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.

See also[edit]

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References[edit]