Garlic knot

Garlic knots

Type	Garlic bread
Main ingredients	Pizza dough, garlic, parmesan cheese
Media: Garlic knots

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 in Ozone Park, Queens as a way of making use of pizza dough scraps, and very quickly caught on. Interestingly, garlic-knots were created at the same pizzeria which introduced toppings (other than cheese) to pizza.

As they're traditionally 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.

Garlic “Rolls” were invented at Rocco’s Italian Cuisine and Pizza (New City, NY) a few years later. Rocco’s is currently at the same location and the garlic rolls look and taste exactly the same.

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 (authentically, at 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 with marinara sauce.

See also

• List of hors d'oeuvre

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