Best 9 Garlic Knot Chos Recipes

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Indulge in a symphony of flavors with garlic knots chos, a delightful culinary creation that combines the best of both worlds - the irresistible chewiness of garlic knots and the savory goodness of nachos. Picture perfectly golden-brown garlic knots, generously topped with a medley of tantalizing ingredients: melted cheese, tangy salsa, flavorful taco meat, crunchy vegetables, creamy sour cream, and a sprinkle of fresh cilantro. Each bite is a flavor explosion, offering a delightful balance of textures and tastes that will leave you craving more. This versatile dish can be easily customized to suit your preferences, making it a perfect appetizer, snack, or even a main course.

Let's cook with our recipes!

GARLIC KNOTS



Garlic Knots image

Homemade Garlic Knots with delicious garlic butter topping! This easy garlic knot recipe makes the best garlic knots: they're soft, chewy and perfectly golden. Serve them as an appetizer with marinara sauce for dipping, or alongside pasta or soup.

Provided by Kristine Rosenblatt

Categories     Bread

Time 2h25m

Number Of Ingredients 11

1 ½ cups warm water (110-115° F)
2 ¼ teaspoons instant yeast (or active dry yeast)
1 teaspoon granulated sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups all-purpose flour (plus more as needed)
4 tablespoons unsalted butter
1 teaspoon Italian seasoning
3 cloves fresh garlic, minced (or ½ teaspoon garlic powder)
⅛ teaspoon salt
grated Parmesan cheese and/or chopped fresh parsley (optional)

Steps:

  • In the bowl of a stand mixer (or in a large bowl if you plan to make the dough by hand), combine the warm water, yeast and granulated sugar. Whisk together. Let rest for 5-10 minutes, until the yeast begins to foam or bubble.
  • Add the olive oil, salt and 4 cups of flour to the bowl. Mix with the paddle attachment on low speed until combined.
  • Switch to the dough hook and knead the dough on low speed for about 8 minutes, until it mostly comes away from the sides of the bowl and is slightly sticky when you press it with your finger. If the dough is very sticky, you can add up to ¼ cup more flour, a little bit at a time, during the kneading step. Try to avoid adding too much flour, as this will make the rolls tougher. A sticky dough produces softer garlic knots.
  • Transfer the dough to a large lightly oiled bowl and turn the ball of dough once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1 to 1 ½ hours, until doubled in size.
  • (See step by step photos and video tutorial in the post above for a visual of how to shape the garlic knots.)
  • Line 2 baking sheets with parchment paper.
  • Transfer the dough to a clean, lightly floured work surface. Press down on the dough to remove air bubbles.
  • To make 24 garlic knots, first cut the dough into 3 equal pieces. Then cut each of the 3 pieces into 8 equal pieces by cutting it first in half, then cut each half in half, and finally cut each piece in half once more. You should end up with 24 roughly equal pieces of dough.
  • Working with one piece of dough at a time, shape each piece of dough into a ball. Then, working on a very lightly floured work surface, roll each dough ball into an 8-inch long rope. Tie each rope into a knot. If desired, tuck the ends of the knot underneath the knot. Place the knots on the prepared baking sheets, evenly spaced.
  • Lightly cover the rolls with clean kitchen towels or plastic wrap. Let rise on the baking sheets for 30-45 minutes.
  • During the last 15 minutes of rise time, preheat the oven to 400° F.
  • To make the topping, melt the butter. Whisk in the Italian seasoning, minced garlic (or garlic powder) and salt until well combined. Brush over the rolls. (If desired, you can reserve some of the butter mixture to brush on the rolls after they come out of the oven.)
  • Bake the rolls for 17-22 minutes, until they are lightly golden on top. Rotate the baking pans top to bottom and front to back halfway through the baking time to ensure that the rolls bake evenly.
  • If you reserved some of the butter mixture, brush it on when the warm rolls come out of the oven. Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve garlic knots plain or with marinara sauce for dipping.

Nutrition Facts : ServingSize 1 knot, Calories 108 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 110 mg, Fiber 1 g, Sugar 1 g

HOMEMADE GARLIC KNOTS



Homemade Garlic Knots image

Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.

Provided by Sally

Categories     Dinner

Time 3h25m

Number Of Ingredients 13

1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder (see note)
3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and work surface
5 Tablespoons (70g) unsalted butter, melted
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning*
1/4 teaspoon salt
optional after baking: 1/4 cup grated Parmesan cheese
optional after baking: 2 Tablespoons chopped fresh parsley

Steps:

  • Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
  • Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
  • Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn't as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
  • Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
  • Towards the end of the rise time, preheat oven to 400°F (204°).
  • Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
  • Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
  • Serve plain or with marinara sauce for dipping.
  • Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

EASY GARLIC KNOTS



Easy Garlic Knots image

Provided by Scott Conant

Categories     appetizer

Time 3h10m

Yield 10 rolls

Number Of Ingredients 10

All-purpose flour, for rolling dough
1 pound fresh pizza dough
3 tablespoons salted butter, melted
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3 cloves garlic, minced
1/4 cup freshly grated Parmesan
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon flaky sea salt

Steps:

  • Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
  • Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
  • Preheat the oven to 400 degrees F.
  • In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
  • Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
  • Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

GARLIC KNOTS



Garlic Knots image

Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.

Provided by Kay Chun

Categories     finger foods, appetizer

Time 3h30m

Yield 12 servings

Number Of Ingredients 9

1 pound prepared pizza dough, thawed if frozen
All-purpose flour, for dusting
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon finely chopped parsley
Kosher salt
Parmesan, for finishing (optional)
Warmed marinara sauce, for dipping

Steps:

  • Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
  • Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
  • Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
  • Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
  • In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.

GARLIC KNOTS RECIPE BY TASTY



Garlic Knots Recipe by Tasty image

Here's what you need: white bread flour, instant dry yeast, salt, warm water, olive oil, flour, butter, garlic, fresh parsley

Provided by Ellie Holland

Categories     Appetizers

Yield 9 knots

Number Of Ingredients 9

1 ½ cups white bread flour
1 teaspoon instant dry yeast
1 teaspoon salt
1 cup warm water
2 teaspoons olive oil
flour, extra for dusting
3 tablespoons butter, melted
4 cloves garlic, crushed
1 small handful fresh parsley, chopped

Steps:

  • For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
  • Pour the water and 1 teaspoon of olive oil into the well and mix together.
  • Knead for about 7-10 minutes until the dough is springy.
  • Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
  • Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
  • Place the knots on a baking tray.
  • Bake in a 350°F (180°C) oven for 10 minutes.
  • Prepare the garlic butter by mixing the butter, garlic, and parsley.
  • Coat the knots with the butter mixture and bake for another 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 101 calories, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

HERBED GARLIC KNOTS



Herbed Garlic Knots image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 16 garlic knots

Number Of Ingredients 0

Steps:

  • Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.

GARLIC KNOTS



Garlic Knots image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield about 2 dozen

Number Of Ingredients 14

Basic Pizza Dough, recipe follows
1/2 cup unsalted butter
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

Steps:

  • Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
  • Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
  • Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
  • Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
  • Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
  • In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

GREAT GARLIC KNOTS



Great Garlic Knots image

So simple and quick to make, these delicious knots of herb-seasoned bread will do well to complete just about any meal. Or eat these tasty knots as a snack between meals, with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.

Provided by BAKINGNUTS

Categories     Appetizers and Snacks

Time 15m

Yield 4

Number Of Ingredients 4

1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 38.7 g, Cholesterol 53 mg, Fat 5.4 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 0.4 g, Sodium 595.5 mg, Sugar 4.3 g

EASY GARLIC KNOTS



Easy Garlic Knots image

Very easy and quick to make garlic knots. Uses a lot of garlic but the flavor mellows and the end result is a great mild garlic flavor on the bread knots.

Provided by carmen

Time 1h

Yield 8

Number Of Ingredients 5

1 (16 ounce) package refrigerated pizza dough
6 tablespoons salted butter
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
  • Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
  • Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
  • Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 27.1 g, Cholesterol 24 mg, Fat 11 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 454.3 mg, Sugar 3 g

Tips:

  • Use fresh ingredients: Fresh garlic and herbs will give your garlic knots the best flavor.
  • Don't overwork the dough: Overworking the dough will make your garlic knots tough. Knead it just until it comes together.
  • Let the dough rise in a warm place: This will help the dough to double in size and become light and fluffy.
  • Brush the garlic knots with butter before baking: This will give them a golden brown color and a delicious flavor.
  • Serve the garlic knots warm: They are best enjoyed fresh out of the oven.

Conclusion:

Garlic knots are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a side dish. With a few simple ingredients and a little bit of time, you can make garlic knots that are sure to be a hit with everyone who tries them.

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