Buttered Za’atar Garlic Knots
6
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
extra-virgin olive oil
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1
room-temperature pizza dough, roughly 28 ounces, proofed and oiled
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1 tbsp
garlic powder, divided
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1 tbsp
za’atar, divided
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1 tbsp
fresh oregano leaves, divided
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½ c
fresh parsley leaves, chopped and divided
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Kosher salt, to taste
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Black pepper, to taste
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Red chile flake, to taste
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1
stick of salted butter
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¼ c
grated Parmigiano or Pecorino, plus more for serving
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Sumac, for serving
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Flaky sea salt, for serving
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Warm tomato sauce (optional), for serving
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You can flavor garlic knots a hundred different ways—I’ve done them with thin slices of sopressata, for example, and even turned them sweet with cinnamon sugar—but za’atar has become my go-to flavoring agent. It works well paired with usual knot herbs like parsley. These knots contain no fresh garlic—to me, garlic powder is what garlic knots should taste like, not roasted or caramelized or raw actual garlic. For the dough, you can make your own, defrost frozen, or buy fresh from a local pizzeria, which is the move I’ve been doing lately and what this recipe is based on. It’s okay if your dough is a little larger or smaller than the weight called for below, and you don’t need to tie knots like a charter boat captain for them to look beautiful when they come out of the oven. One of garlic knots’ best qualities is how adaptable and forgiving they are.

Directions

  1. Preheat the oven to 400 degrees and grease a 12-inch cast-iron skillet with olive oil. Be sure to coat all the way up the sides.
  2. Turn out the pizza dough onto a cutting board. Using a pizza wheel, slice the dough vertically into eight strips of equal width. Cut the four longest strips in half horizontally, creating a total of 12 strips. Roll the strips between your palms into ropes. You want them roughly equal in length and about the thickness of the neck of a beer bottle, but again, this recipe is very forgiving so it doesn’t need to be perfect.
  3. Lay the ropes out on your cutting board and dust with half each of the garlic powder, za’atar, oregano and parsley. Add salt, black pepper and red chile flake to taste. Roll the ropes gently across the cutting board so all the seasoning sticks.
  4. Working one at a time, tie a loose knot in each rope and set it into the prepared skillet. Tuck any floppy ends underneath each knot. Repeat for all 12 knots, arranging so they fill the pan. It’s OK if they’re not clustered tightly together; that will happen as they proof. Cover the pan with plastic wrap and set it out of the way in a warm area by the oven. Let the knots rise about an hour.
  5. While the knots are almost finished rising, melt butter in a saucepan or microwave. To the butter, add the remaining garlic powder, za’atar, oregano and parsley and salt, black pepper and red chile flake to taste. Whisk to combine and reserve.
  6. When the knots are proofed, remove the plastic. Using a pastry brush, lightly brush the surface of the knots with the garlic-herb butter. Top with half the grated cheese and bake in a 400-degree oven for 30 minutes or until tops begin to turn golden.
  7. Remove knots from oven. Brush again with butter and bake an additional five to ten minutes until brown.
  8. Remove knots from oven and brush a third time with the remaining butter. Be sure to get it into all the peaks and valleys; you want the entire surface to be shiny. Top with remaining grated cheese, sumac, and flaky sea salt to taste. Serve immediately with warm tomato sauce for dipping.

Adam Erace

Adam Erace is a food and travel writer whose byline has appeared in over 50 publications, inclding Food & Wine, Saveur, Travel + Leisure, Fortune and Eater. When he's not writing or traveling, you'll find him at his gourmet market, Green Aisle Grocery, making bread-and-butter pickles and trying to pet your dog. He lives in South Philly with his wife and two maniacal Chihuahua mixes.

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