Alfredo Garlic Knots

Prep Time
2 hr
Cook Time
15 min
makes about 18 knots, enough for 4-6 people as an app
Alfredo Garlic Knots


4 cups all purpose, whole wheat, or bread flour
3/4 teaspoon salt
1 3/4 cup warm (not hot) water
2 1/4 teaspoons instant yeast (basically one packet from the store)
1/2 teaspoon sugar
2 tablespoons olive oil
Alfredo Sauce
3 tablespoons nondairy butter or olive oil
2 tablespoons all purpose flour
1 tablespoons nooch
1/2 teaspoon salt
4 cloves of garlic, minced
1 1/2 cups unsweetened, non flavored almond milk
1/4 cup minced almonds
2 tablespoons minced parsley
1 teaspoon minced rosemary
1 teaspoon lemon zest
marinara to dip

If you're super lazy just buy some pizza dough and skip ahead. If you aren't a total mess and appreciate not lighting money on fire then let's start with the dough. Whisk the flour and salt together in a big bowl and set it aside. In a small glass mix together the warm water, yeast, and sugar, and wait a couple minutes and see if the glass looks kinda foamy at the top. If nothing fucking happens then your yeast is old as shit and gone and died so you need to get some new stuff. RIP.

When the yeast is ready to go, pour that whole glass into the flour bowl and stir it together until a shaggy dough comes together. Still got a ton of flour hanging out in the bowl? Add a little bit more water, up to ¼ cup more, a tablespoon at time until there are no more piles of dry flour. This shit depends a lot on how much moisture is in the flour so it changes all the time. SCIENCE! Knead the dough for a couple minutes until a smooth ball comes together. Rub the olive oil over the dough then cover that with a clean dish towel and let it rise someplace that isn’t too cold or drafty till the dough has doubled in size, about 1 ½ hours.

At this point you can roll out the dough to make your knots or just knead that shit a couple more times to get out that extra air and throw it in a zip lock bag and stick it in the fridge for the next couple of days until you're ready to bake. Just let it warm back up to room temp in a bowl before trying to roll that shit out.

Before you roll out the knots, let's make the sauce. Grab a small saucepan and heat the butter over a medium heat until it's melted. Add the flour and toast that shit together with the melted butter until it looks kinda like a paste. After about a minute, toss in the nooch, salt, and garlic and stir that all into the paste for another 30 seconds. Then SLOWLY add the almond milk, a little at a time, stirring it all the way in before adding milk. If you do this step too fast and it'll get all chunky and gross. Don't fuck it up here, you're soooo close. It should start lookin thick right away. Toss in the almonds, herbs, and lemon zest and once the sauce is thick kinda like gravy, turn off the heat.

Warm up the oven to 400 degrees. To roll out the dough, divide the dough into 2 equal parts then roll one part out on a floured surface into a rectangle about 4 by 6 inches about about 1/2 inch thick. Cut four 1-inch strips across the dough and then cut the whole rectangle in half, leaving you with 8 strips of dough. Kinda roll each strip in your hand so they're a lil round and not so flat, then tie em in a knot and tuck one of the open ends under the little ball you made. Put it on a lined baking shit and keep going until all the dough is balled up. Brush each knot generously with the alfredo sauce, making sure to get all the sides, and then stick the whole tray in the oven for 10-13 minutes or until they start to look a little golden brown underneath and on the top. Brush with the remaining sauce and serve warm with some House Marinara from TK1.

Pairs With...

Spaghetti and Beanballs

Whether you’re spending Valentine’s Day with your significant other or your own sexy self, you’ve gotta fucking eat. But skip the expensive-ass restaurant and predictable chocolate covered whatever.


Clean Out The Fridge Pasta

Got some less-than-fresh veggies taking up valuable real estate in your fridge? Don’t toss them in the trash, roast those bitches. Just because something’s old doesn’t mean it’s worthless so CALL YOUR GRANDPARENTS.


Late Summer Tomato Nectarine Pasta

Summer is winding down but there’s still some sweet produce left out there. Go grab some goddamn nectarines and make this pasta while you still can, before all-pumpkin-everything season starts.


The Official Cookbook

The one that started it all. Grab the first Official Cookbook & get your ass in gear.

Book Details