The ebts garlic knots recipe turns basic pizza dough into twisted, butter-brushed knots with a sharp garlic and herb finish. You get a chewy inside and a lightly crisp outside without any special equipment. This method keeps the steps short so you can bake a batch on a weeknight.
These knots use a simple enriched dough that rises once, gets knotted by hand, then bakes until pale gold. A warm garlic butter goes on right after they leave the oven so the flavor sticks without burning. You end up with a side that works next to pasta, soup, or salad. If you enjoyed this, our new york garlic is worth trying next. Making this ebts garlic knots at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Ebts Garlic Knots
- One rise keeps the wait under 90 minutes from start to bake.
- Hand-knotting takes about 20 seconds per piece once you see the flip.
- Garlic butter soaks in hot so the knots stay soft, not greasy.
- They freeze well and reheat in 8 minutes in a standard oven.
Ingredients You’ll Need
- 500 g pizza dough, store-bought or homemade, at room temperature
- 60 ml olive oil, split between dough prep and butter
- 4 cloves garlic, minced fine
- 40 g unsalted butter
- 10 g fresh parsley, chopped
- 5 g salt, plus extra for topping
- 3 g dried oregano
- 20 g grated parmesan
Ingredient Substitutions
Pizza dough: Replace with an equal weight of refrigerated bread dough for a tighter crumb and slower rise. Bread dough needs about 15 extra minutes of proof time because it is colder and less relaxed. The knots will taste slightly less sweet and hold their twist better during baking. The ebts garlic knots works well for weeknight cooking when time is limited.
Unsalted butter: Use 40 g of olive oil alone if you want a dairy-free finish with a fruitier note. The knots will be a bit less rich and won’t brown as fast on the edges. Brush the oil mix on while the knots are hot so it still soaks in. Storing leftover ebts garlic knots correctly keeps it tasting good for days.
Fresh parsley: Swap for 4 g of dried parsley to save prep time in a pinch. Dried herbs spread more evenly but lack the fresh bite that cuts the garlic. Add it to the melted butter rather than at the end so it rehydrates. For the best results with this ebts garlic knots, read through all the steps before starting.
Parmesan: Replace with 20 g of pecorino for a saltier, sharper top. Pecorino browns quicker, so drop the oven temperature by 10°C if you use it. The knots get a more pronounced sheep-milk tang that pairs with roasted meats. For another easy option, check out our garlic shrimp pasta.
Step-by-Step Instructions
- Set the dough on a lightly oiled counter and divide into 12 equal pieces using a bench scraper. Cover with a damp towel and rest for 10 minutes so the gluten relaxes and the pieces roll without snapping back.
- Roll each piece into a 22 cm rope using medium-low heat free hands and a touch of oil to prevent stick. Cross the ends, loop one end over the other, and tuck it under to form a knot.
- Place knots on a lined tray spaced 3 cm apart and proof at room temperature for 25–30 minutes until puffy and light. They should jiggle slightly when the tray is tapped.
- Bake at 200°C / 400°F on the middle rack for 14 minutes until the tops are golden and crisp at the peaks but still pale in the valleys.
- Melt butter with 30 ml olive oil and garlic in a small pan over medium-low heat for 2 minutes until fragrant but not browned, then stir in parsley, oregano, and salt.
- Brush the hot knots with the garlic butter and scatter parmesan on top. Let them sit 5 minutes before serving so the coating sets and the inside finishes steaming.
Pro Tips
Rest the cut dough before rolling so the ropes stretch evenly and the knots don’t shrink in the oven. A short pause fixes most tight, uneven shapes.
Brush butter the second the knots come out, not after they cool, because open pores pull the liquid in and keep the crumb soft. Cold knots just get a slick top.
Use a liner or parchment because the butter drips and bakes hard on bare metal, making removal a scrape job. Parchment also helps the base stay pale.
Check knotting technique from a trusted source if your loops keep untwisting during proof. A tighter tuck holds the shape through the oven spring.
Common Mistakes to Avoid
Skipping the rest after cutting makes ropes fight back and knots turn out thick in the middle. Give the gluten a break before you roll.
Overbaking to a deep brown dries the inside and turns the butter topping bitter. Pull them when peaks are just set and the kitchen smells toasted.
Crowding the tray steams the sides so they never crisp. Keep 3 cm between pieces so air moves and the edges lift.
Serving Suggestions
Set the knots next to pasta alla vodka for a built-in bread to catch the sauce. The cream tone balances the garlic hit.
Pair with roasted garlic mashed potatoes at a buffet so the table carries one clear garlic thread. Add a green salad to cut the richness.
Serve with Italian broccoli for a two-part side that covers crunch and chew. A squeeze of lemon on the broccoli keeps the plate bright.
Storage and Reheating
Keep leftover knots in an airtight container in the fridge for up to 3 days and never leave them out past 2 hours. The butter layer firms but softens on reheating.
Freeze baked knots in a zip bag for freeze for up to 2 months and reheat from frozen at 180°C for 8 minutes. They should reach a warm center before serving.
To reheat refrigerated knots, wrap in foil and warm at 160°C for 6 minutes, then open the foil for 2 minutes to crisp. Don’t use a microwave if you want the edges back.
Recipe Variations
Cheese-Stuffed Version
Press a 5 g cube of mozzarella into the center of each rope before knotting so it melts inside. Bake 2 minutes longer to melt the core and expect a softer twist from the added weight.
Spicy Version
Add 1 g chili flakes to the butter with the garlic for a warm edge that doesn’t drown the herb note. Use pil pil style garlic prawns on the side to extend the heat across the meal.
Herb-Swapped Version
Replace parsley with equal weight of basil and add 2 g rosemary for a pine-forward profile. The knots suit garlic parmesan salmon because both share the same butter base.
Whole-Wheat Version
Use whole-wheat pizza dough for a denser, nuttier knot and add 15 ml water to the brush mix for moisture. Proof 10 minutes longer since the dough is less elastic and slower to rise.
Ebts Garlic Knots
Description
These ebts garlic knots turn basic pizza dough into hand-twisted, butter-brushed knots with a sharp garlic and herb finish. You get a chewy inside and lightly crisp outside, ready on a weeknight with just one rise.
Ingredients
Instructions
-
Divide and rest dough
Set the 500 g pizza dough on a lightly oiled counter and divide into 12 equal pieces using a bench scraper. Cover with a damp towel and rest for 10 minutes so the gluten relaxes and the pieces roll without snapping back when you shape them.
-
Roll ropes
Roll each piece into a 22 cm rope using medium-low pressure and your hands with a touch of oil to prevent sticking. The ropes should be even and smooth so they twist cleanly into knots without tearing.
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Knot the pieces
Cross the ends of each rope, loop one end over the other, and tuck it under to form a knot. The knot should feel secure with the twist visible so it holds shape during proofing and baking.
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Proof the knots
Place knots on a lined tray spaced 3 cm apart and proof at room temperature for 25–30 minutes until puffy and light. They should jiggle slightly when the tray is tapped, showing the dough is relaxed and airy.
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Bake the knots
Bake at 200°C / 400°F on the middle rack for 14 minutes until the tops are golden and crisp at the peaks but still pale in the valleys. Pull them when the kitchen smells toasted and peaks are just set to avoid drying the inside.
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Make garlic butter
Melt 40 g unsalted butter with 30 ml olive oil and 4 cloves garlic in a small pan over medium-low heat for 2 minutes until fragrant but not browned. Then stir in 10 g parsley, 3 g oregano, and 5 g salt so the herbs infuse the warm fat.
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Brush and top
Brush the hot knots with the garlic butter and scatter 20 g parmesan on top right after they leave the oven. The open pores pull the liquid in so the crumb stays soft, not greasy, and the cheese sticks as it cools.
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Rest before serving
Let them sit 5 minutes before serving so the coating sets and the inside finishes steaming. The knots will be easier to handle and the flavor will be evenly distributed.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 15mg5%
- Sodium 480mg20%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep leftover knots in an airtight container in the fridge for up to 3 days and never leave them out past 2 hours; the butter layer firms but softens on reheating.
- Reheating: Wrap refrigerated knots in foil and warm at 160°C for 6 minutes, then open foil for 2 minutes to crisp; avoid microwave if you want edges back.
- Pro tip: Brush butter the second the knots come out, not after they cool, because open pores pull the liquid in and keep the crumb soft; see garlic mashed for a fitting side.
- Liners: Use parchment because butter drips and bakes hard on bare metal, making removal a scrape job and helping the base stay pale.
