Garlic "Nots" (Garlic Knots)
Bite-size balls of pizza dough hiding a molten mozzarella center, baked golden and tossed in garlicky olive oil and fresh parsley.
🍳 Cook: 13 min🍽️ Makes 24
Ingredients
| 3 3/4 cups | 900 ml | bread flour |
| 1 package (7 g) | yeast | |
| 1 tablespoon | 15 ml | salt |
| 2 teaspoons | 10 ml | sugar |
| 1 1/3 cups | 320 ml | water, at room temperature |
| 1/4 cup | 60 ml | extra-virgin olive oil (dough) |
| 3/4 cup | 180 ml | extra-virgin olive oil (nots) |
| 10 | garlic cloves, minced | |
| 1 cup | 240 ml | shredded mozzarella cheese |
| 1/2 cup | 120 ml | fresh chopped parsley |
Instructions
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour with the yeast until well combined. Add the salt, sugar, water, and 1/4 cup oil. Mix on low speed until the mixture comes together, about 3 minutes. Increase the speed to medium and mix until a smooth dough forms, 5 minutes more. (You can also mix the dough by hand for 10 minutes total.)
- Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with plastic wrap, and let rise in the refrigerator overnight.
- Make the "nots": Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Heat the 3/4 cup olive oil in a small pot over medium heat. When it begins to shimmer, add the garlic, remove from the heat, and let steep for 15 minutes.
- To shape the "nots," form the dough into rough balls (about 3 tablespoons of dough per "not") around 1 tablespoon of shredded cheese. Flatten the dough slightly with your palm, place 1 tablespoon cheese in the center, fold the outer edges inward and pinch at the top to seal, then roll each ball on the counter until smooth and fully sealed.
- Brush the "nots" generously with the garlic oil and bake until golden, 10 to 13 minutes. While still hot, toss the "nots" in the remaining oil and the parsley. Let cool for 10 minutes before serving.