Grilled Garlic Knots

Recipe by Martin Philip

These are not your standard garlic knots — these grilled rolls take on smoky flavor and a slight char that complements the subtle sweetness of garlic. The tender dough is rolled out and filled with cheese, olive oil, and roasted garlic (think savory cinnamon bun). The finished knots are garnished with garlic-infused oil, Parmesan, and fresh herbs for an over-the-top garlic bread experience, perfect hot off the grill.

25 mins
8 to 10 mins
1 hr 53 mins
18 medium (2 1/2") knots
Grilled Garlic Knots - select to zoom
Grilled Garlic Knots - select to zoom
Grilled Garlic Knots - select to zoom


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  1. To prepare the roasted garlic paste: Cut the root end off an entire head of garlic. In a small microwave-safe bowl, place the garlic head cut-side down, then add the olive oil and water. 

  2. Microwave the garlic for 3 to 5 minutes at 50% power, until the cloves are soft and cooked through. Reserve the cooking liquid. (See “tips,” below, for details on how to prepare the garlic on the stovetop.)   

  3. Remove the cloves from their skins by squeezing on the stem end, releasing the garlic into a small bowl. Add the reserved cooking liquid and mash with a fork until smooth and paste-like. Set aside.  

  4. To prepare the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.   

  5. In the bowl of your stand mixer or a medium-large bowl, add the flour, water, yeast, salt, and garlic paste.

  6. Stir everything together to make a shaggy, sticky dough with no dry, floury patches. This should take 30 to 45 seconds in a mixer using the flat beater; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl. 

  7. After 30 minutes, uncover the bowl and use a bowl scraper or your wet hand to grab a section of dough from one side, lift it up, and press it down to the middle to seal. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which replaces kneading, is called a fold. 

  8. Cover the bowl and let the dough rest, undisturbed, for at least 30 minutes or for up to three hours. This forgiving dough will be fine with more or less time; a longer rise will make shaping the rolls easier. 

  9. To shape the rolls: Place the dough on a lightly floured surface and roll it into an 18" x 8" rectangle, roughly 1/4” thick. For rolls with consistent shape, try to pat the dough into a precise rectangle (with corners), rather than an oval.  

  10. To add the filling: Brush the oil evenly over the dough, covering all but a 1/2” strip along one long side. 

  11. Sprinkle on the cheeses and Pizza Seasoning, leaving the same 1/2" strip uncovered. 

  12. Starting with the filling-covered long side, roll the dough into a tight log, pressing to seal. Be sure the dough is rolled tightly; the rolls need to be able to hold their shape when skewered. 

  13. Cut the log into eighteen 1” slices. Gently press both cut surfaces of each slice into the semolina or cornmeal, applying some pressure so that the coating adheres; this will help prevent sticking during grilling or baking. (See “tips,” below for details on how to bake these rolls in an oven.) 

  14. Sprinkle a light layer of semolina or cornmeal (about 1 tablespoon) onto a parchment-lined baking sheet. 

  15. Thread the rolls onto 10” to 12” metal or bamboo skewers, poking them through the center of their sidewalls. Use three rolls per skewer, leaving about 1 1/2" of empty space between each.  

  16. Set the skewers on the prepared baking sheet and allow the rolls to rest, covered, for 20 to 30 minutes while you preheat the grill to 350°F. 

  17. To prepare the topping: In a small bowl, whisk together the olive oil and garlic. Set aside. 

  18. To grill the rolls: Lay the skewers on the preheated grill, cooking the rolls for 4 to 5 minutes per side. Adjust the grill heat or move the rolls as necessary so they both brown and crisp evenly and cook all the way through (see “tips,” below for additional details on our recommended grilling method). Baste occasionally (both sides) with the topping. Grill until well baked; a digital thermometer will read 190°F when inserted into the center of a fully cooked roll.

  19. Remove the rolls from the grill and garnish with additional garlic oil, Parmesan, and chopped basil or parsley. Serve warm. 

  20. Storage information: Store leftover rolls, well wrapped, at room temperature for several days. Reheat leftover rolls, well-wrapped in foil, for about 5 minutes in a toaster oven or your oven set to 300°F before enjoying. 

Tips from our Bakers

  • To substitute all-purpose flour: Use an equal amount (2 1/2 cups, 300g) of King Arthur All-Purpose Flour in place of the '00' pizza flour. The dough will be a bit softer and the finished rolls a bit less chewy.

  • To make roasted garlic on the stovetop: Prepare the garlic head as directed above, placing it in a small saucepan with the olive oil and water. Bring to a boil over medium heat, cover, and simmer, until soft, about 15 minutes. Finish the garlic as directed above. 

  • Grills and heat vary by type and heat source. Grill the rolls over medium heat for the majority of cooking, adding a burst of higher heat near the end for added color and crispiness. As with all cooking, a watchful eye helps ensure best results. 

  • To bake the rolls in the oven: Prepare the recipe as described through the slicing of the rolls (step 13). Place the rolls on a large baking sheet lined with parchment. (Arranging them in a 5-4-5-4 pattern works well.) Allow the rolls to rest, covered, for 20 to 30 minutes while you preheat the oven to 400°F and prepare the topping. Bake the rolls for 15 to 18 minutes until slightly golden. Remove the rolls from the oven and baste with the topping. Turn the oven to broil and place the rolls on an upper rack, no closer than 8" to the heating element. Broil the rolls until evenly browned, rotating as necessary, for an additional 4 to 6 minutes. Garnish with additional herbs as desired and serve warm.