Garlic Knots

Yes—bake the knots and brush with garlic oil, cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil in a 350°F oven for 8–10 minutes until warm and fragrant again.

Yes. Tie the dough knots, place on a baking sheet, freeze unwrapped for 2 hours, then transfer to a freezer bag for up to 3 months. Bake directly from frozen at 425°F for 20–22 minutes, then brush with garlic oil while hot.

Browning the garlic in the oil, which makes it taste burnt and bitter. Keep the heat on low or even use a double boiler method if worried—the oil only needs to be warm enough to infuse the flavors gently.

Yes. Tie the dough knots and place them in a single layer in the air fryer basket (work in batches if needed). Air fry at 380°F for 10–12 minutes until golden. Brush with garlic oil immediately after, just as with oven-baked knots.

Warm marinara sauce for dipping is traditional, or even a creamy garlic dipping sauce. They are also excellent on their own as a snack or appetizer.

Store cooled knots in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 8–10 minutes wrapped in foil, or eat at room temperature. Do not refrigerate as they will dry out; freezing is better for longer storage.