Prep Time: 35 minutes 
Cook Time: 20 to 25 minutes
Total Time: 65 minutes    
Yield:  12 garlic knots



  • FMF Pizza Base Mix

(Prepare enough dough for one family sized pizza )

Garlic-Butter Coating:

  • 5 tablespoons margarine
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 1 teaspoon salt


  1. In a bowl prepare the dough and set aside.
  2. When the dough has risen, working with one piece at a time, flatten into rough 4×5-inch rectangles
  3. Slice the dough rectangles into strips, using a sharp knife or pizza wheel, slice each dough rectangle into 4 long strips (1 x 5-inches).
  4. Cut these strips in half in the middle. You should now have 8 (1 x 2.5-inch) strips.

Form knots:

  1. Take one piece at a time and work it into the shape of a snake, then tie it in a knot.
  2. Set each knot down on a greased tray and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot. Brush with melted margarine and let sit to rise. Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes or so. Toward the end of this rising period, preheat the oven to 200° c.

Bake the knots:

  1. Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

Make garlic butter glaze:

  1. While the garlic knots are baking, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat.
  2. Add the salt and stir to combine. Turn off the heat. Brush cooked knots with garlic butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes.
  3. Gently toss the garlic knots with the garlic-butter mixture and serve. These are best warm, but are good at room temperature, too.