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 it into a long sausage shape. Cut into five equal pieces and tie the dough into a knot.
  • Leave the dough to prove in a tin for around 30 minutes until risen.
  • 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 of the butter).
  • 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 dough balls from the freezer and place 2″ (5cm) apart on a baking tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
  • Once defrosted, store in the fridge (5°C) and consume within two days.

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