Recipe: Garlic Dough Knots


Want to make your pizza party the best ever? Make yourself some pizza dough and roll them into sausages before tying into simple overhand knots. Dowse them in homemade garlic and herb butter, bake and serve with an awesome aioli. You'll be a hero!


Pizza Dough

  • 500 g strong white bread flour
  • 7 g dried active yeast
  • 300 ml warm water
  • 1 tbsp salt
  • 2 tbsp olive oil

Garlic Butter

  • 150 g salted butter
  • 4 cloves of garlic
  • 1 bunch of fresh chives
  • 1 bunch of fresh parsley
  • 1/2 tsp salt

Garlic Aioli

  • 6 cloves of garlic
  • 250 ml olive oil
  • 1 sprig of fresh rosemary
  • 2 egg yolks
  • 1 lemon
  • 1/2 tsp french mustard
Knead the dough

Step 1

Knead The Dough

Add the flour and salt into a large bowl, then dissolve the yeast in the water. Pour into the flour as you mix, then include the olive oil is you wish. Keep mixing until you have a smooth soft dough then knead for 10 minutes by hand or about 5 in a machine with a dough hook until it's soft and elastic. Roll into a smooth ball and place into a lightly oiled bowl. Cover with a tea towel and leave to prove at room temperature until doubled in size (1- 2 hours).

Make a garlic oil

Step 2

Make A Garlic Oil

Crush the garlic a little, but they can remain whole, and place into an oven-proof dish with the rosemary and olive oil. Heat in the oven at 120°C for about an hour to very slowly confit the garlic and infuse the oil. Leave to cool completely.

Create a garlic butter

Step 3

Create A Garlic Butter

Melt the butter in a saucepan, then add the minced garlic and cook for a minute to mellow the intense raw garlic flavour. Remove from the heat and stir in the chopped chives and parsley. Leave to cool.

Shape the dough

Step 4

Shape The Dough

Preheat oven to 180°C. Take chunks of dough and roll each into a thin sausage on a lightly floured surface. Twist into a simple overhand knot, tucking in the ends, then place on a lined baking tray.

Brush and bake

Step 5

Brush And Bake

Brush the herb butter over the dough knots, and sprinkle with salt and pepper. Bake for 15 minutes until the knots turn golden.

Whisk up the aioli

Step 6

Whisk Up The Aioli

Whisk the egg yolk, lemon juice, mustard and salt and pepper together in a bowl then continue to whisk as you VERY slowly drip in the cooled garlic infused oil. Keep dribbling and whisking until the mixture thickens to a mayonnaise consistency. Serve the warm garlic dough-knots with the garlic dip.

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