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Living in NYC, eating pizza almost daily feels like a civic duty. And no matter which pizzeria you walk into, there’s always that moment- the smell of fresh garlic knots coming out of the oven. Soft, pillowy dough. Melted butter. Parsley. Garlic. Pure comfort. Pure nostalgia. The kind of bite that instantly takes you back to late nights, paper plates, and “just one more” that turns into five.
As spring produce starts to show up at the markets, everything feels alive again, and one of my absolute favorite seasonal ingredients is green garlic. This short, magical window is when garlic is harvested young, before it fully matures. You can use the entire plant, bulb, stalk, and all. It’s milder than regular garlic, slightly sweet, beautifully green, and smells unreal.
Most people turn green garlic into pesto (which I fully support), but I wanted to do something more nostalgic. So I took classic garlic knots and swapped in green garlic instead. Same cozy energy, upgraded with spring flavor. The result? Buttery, herby knots with a softer garlic bite and a freshness that makes them dangerously addictive. Eating the entire tray straight from the oven is very much on the table.
Green garlic is only around for a short season, so this is very much a cook-it-now situation. And when it’s not available, gar-leek, the hybrid between garlic and leek- is an amazing substitute that gives you a similar mild, onion-garlic flavor and works beautifully here.
This recipe is all about seasonality, nostalgia, and comfort food done right. Make it while green garlic is in season, celebrate spring, and lean into the simple joy of warm bread, butter, and garlic- because some classics only get better with a seasonal twist.
In a stand mixer’s bowl, add the water, yeast, sugar, flour, olive oil, and salt.
Set the mixer on the second-lowest speed and knead for 12-14 minutes, until the dough is smooth and elastic.
Round the dough into a tight ball and place in a bowl (covered with a plastic wrap), until doubled in size.
Once the dough has doubled in size, divide into 12 pieces, 100-110 gr each piece.
Round each piece of dough into a tight ball, and let them rest for 10 minutes (covered with a towel/plastic wrap).
Working on one ball of dough at a time, flatten the ball upside down and roll into a long cylinder. Roll it on itself into a knot shape.
Place all the knots in a baking tray, 1/2 inch one from another, and cover with a plastic wrap. Let proof for 30 min. In the meantime, preheat your oven to 350°F of 175°C.
After 30 minutes, brush the knots with an egg wash and bake for 20 min. In the meantime, prepare the toppings.
In a small saucepan, melt the butter.
In a small bowl, combine the melted butter with the chopped parsley, chopped green garlic, and salt.
Once the knots are ready, pull them out of the oven and immediately brush with the topping mix.
Eat while warm, or close in an airtight container for up to 2-3 days in a room temperature.
YASSS!
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