Garlic Knots

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

10 Mins



180g Kara Dough Balls

5 tablespoons of butter

4 cloves of garlic, chopped

Good pinch of coarse sea salt

Handful of parsley, chopped


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.

This recipe uses

Doughballs: 180g


Doughballs: 180g

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