Garlic Knots

Garlicy, herby, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.

With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.

Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.

Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:

How to Shape Garlic Knots

  1. Using your hands, shape the dough into a log.
  2. Cut the log into 1-inch strips.
  3. Roll each strip into a long rope, around 8-inches long.
  4. Tie the rope into a knot.

Don’t worry if they are a little wonky (like mine :p), they still taste delicious.

Garlic knots are best served fresh out of the oven.  However, they are still  light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.

They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.

Garlicy, herby, melt-in-your-mouth pillows of dough.

They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.

More delicious recipes you can try this Ramadan:

Shepherd’s Macaroni Pie

Stuffed Italian Pie

Chicken Bread

Cheesy Baked Pasta

Garlic Knots

 Yields: 16- 18 knots
For the Dough
·         2 1/4 cups (280g) all-purpose flour
·         1/2 tsp (2g) salt
·         2/3 cup (160ml) lukewarm milk
·         1 tbsp (15g) sugar
·         1 standard packet of instant yeast
·         2 tbsp (30g) melted butter or oil
·         1 egg
For the Garlic Butter
·         4 Tablespoons (50g)  butter, melted
·         3 garlic cloves, minced
·         2 Tablespoons chopped fresh coriander
·         Pinch of salt
  1. Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
  2. Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
  3. Shape the dough: 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 log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
  4. Cover with a kitchen towel and let the knots rest for 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Brush the knots with beaten egg.
  7. Bake the knots for 18-25 minutes until golden.
  8. Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
  9. Brush the knots with butter mixture right after they are out of the oven.
  10. Serve hot.

How to shape them


Picture credits: Finecooking



Creamy garlic pasta is the perfect pick-me-up for all those times when you’re either sad, stressed like my sister with her proff starting, or have, like me, gouged your left eye, not intentionally mind you. Its like a big bowl of warmth and sunshine.


Takes just minutes to prepare and just seconds to slurp away, this pasta is a new favorite around our place. I have this massive crush on James Mcavoy and Michael Fassbender, give me a ‘’like’’ if you do too ;), and have gotten down to stalk downloading their entire imdb list. And so, this summer has mostly been just me and a movie and a big bowl of this pasta. No wonder my eyes are so bloodshot…

Anyway, let’s get back to the pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo. It’s not heavy at all as there is no cream in the recipe, just whole milk, which you can substitute with skim milk to make it even lighter.

 Creamy garlic pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo.

This amount of sauce is perfect for me, but if you like more sauce, then by all means, go ahead and add more milk or stock to make it saucier.


Make this creamy, garlicky haven, toast up some crusty French bread, and eat out in the garden with the last of summer’s bloom and bid summer goodbye.

Or you could just eat it snuggled up on the couch with your laptop to keep you company. I won’t judge. Enjoy 🙂

Creamy Garlic Pasta

1 Tablespoon oil
2 Tablespoons Butter
2 Tablespoons chopped onion
1 teaspoon crushed garlic, heaped
1 cup sliced chicken sausages
6 sliced button mushrooms
1 cup chicken stock
½ cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 Tablespoons flour
½ cup water
1 packet of pasta, of your choice
Chopped green onion or coriander, for garnish
Cook pasta according to packaged directions.
In a pan, heat the oil and the butter. Fry the onions and the sausages, on medium heat, till the onions turn translucent and the sausages start to get golden-brown.
Add in the garlic and the mushrooms. Sauté for a minute.
Add in the chicken stock, milk, salt, and the black pepper.
As soon as the mix starts boiling, add the flour mixed in the half cup of water little by little, stirring constantly.
Cook until the sauce boils and thickens.
Add the boiled pasta. Mix well.
Garnish with some coriander or green onion, and serve.