Garlic Knots

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Kara's doughballs are really versatile and a cost-effective ingredient. Garlic Knots make a brilliant choice for starters or sides.

  • 10 minutes (plus prep)
  • 1 serving

Take a Kara doughball and roll into a long sausage shape. Cut into 5 equal piece and tie the dough into a knot.

Leave to prove in a tin for around 30 minutes – to allow them to rise a little more.

Coarsely chop the garlic and mix with the sea salt. Melt the butter and add in the garlic (be careful not to burn!).

Once the knots have proved, pop a little of the butter on top (reserving the majority). Cook for around 10 minutes until nice and golden. As soon as they are out of the oven, top with the remaining butter and garnish with some chopped flat leaf parsley.

Top Tip: Make this a vegan recipe and swap the butter for a non-dairy alternative.

Storage & Handling: Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted. Do not refreeze.

To defrost: Take the required amount of doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.

The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.

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