Reviewed: Nov. 12, 2009

Great knots and I love cool shortcuts like this! Awesome way to spruce up regular store-bought dough. You could add all sorts of sprices to these - they would be pretty hard to mess up. I even made them with biscuit dough - you'd never know the difference.

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Sep. 2, 2009

I'd made a large batch of bread dough and used some of it to make these. I made half as directed although I didn't measure the garlic and rosemary. The other half I added some parmesan and sea salt to. My daughter and I just slightly preferred those with the extra toppings but my husband couldn't get enough of them either way. Thanks Bakingnuts for a recipe I will no doubt make again

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 20, 2009

Good taste, great presentation. Easy and quick way to doctor them up-adds a touch of flavor without too many unhealthy calories like butter would.

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Bri

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Reviewed: Aug. 19, 2009

So yummy! Came out very cute too!

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Katie

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Reviewed: Aug. 14, 2009

Yummy.

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julifers

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 12, 2009

Meh. Didn't have any garlic taste, only slight rosemary taste. Recipe needs tweaking, like others have said. Someone who figures out the combination, post it!

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KARIN C.

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 25, 2009

When it comes to taste, i suppose these are better than baking the breadstick dough without the seasoning but i agree with other reviwers- flavor was very lite. After reading the reviews i made an attempt to flavor them up a lil more by putting the garlic pwd, and rosemarry in some melted butter and brushing the butter over the breadsticks before tying- not sure it it helped cuz it was still on the bland side. HOWEVER- tying them in a knot makes for a much cuter presentation. I will definitely use the knot idea again but will have to try to figure out a way to give them more flavor.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 15, 2009

Great Garlic Knots they are indeed! And easy, too. I cut my breadstick dough in half before tying. Instead of the brushing and sprinkling, I just mixed the egg, fresh garlic (instead of powdered) and fresh rosemary together, and dipped one side of the knots in the mixture. They made a nice presentation, nicely brown and the chopped rosemary on top was very attractive. Yummy too!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

Just ok.

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cookbook

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Reviewed: Mar. 1, 2009

Such a quick and easy bread to make with dinner. All of the knots are eaten!

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The Midwestern Cook

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Bryn Mawr, Pennsylvania, USA

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Reviewed: Feb. 21, 2009

Nothing remarkable. Won't be making again.

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Vickie Chu

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Reviewed: Feb. 18, 2009

Tasted like regular bread. Not NEARLY enough garlic. Maybe I'll try to use garlic breadsticks...but then what's the point? Did I miss something?

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abbi

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Reviewed: Feb. 4, 2009

Everyone liked these!

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valley90

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

it was too doughy for me.

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April

Home Town: Middletown, New Jersey, USA

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Reviewed: Oct. 21, 2008

this was ok. not too flavorful and i even added extra garlic. i think next time i will use pizza dough because these were also not doughy enough.

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kelly

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Reviewed: Oct. 12, 2008

These were okay..I expected more flavor. I will probably try butter instead of an egg next time as I didn't like the flaky shell the egg gave the knots...I might also cover the whole breadstick in spices before knotting...for more flavor!

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rene016

Cooking Level: Beginning

Home Town: West, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 11, 2008

These were okay. The canned dough is expensive. I like Texas Toast better.

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Scooter

Living In: Ottawa, Ohio, USA

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Reviewed: Jun. 20, 2008

this sounds very delicious, we have bread dough at our local grocer, but there are no package instructions. could someone please tell me more or less how long you should bake them? in case i can't find any instructions.

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Debbie1984

Cooking Level: Beginning

Home Town: Cape Town, Western Cape, South Africa

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Reviewed: Jun. 16, 2008

I used leftover pizza dough and that worked fine.I also omitted the rosemary and just used garlic powder, parmesan cheese, and butter because I personally don't like the taste of rosemary. Also, I kneaded the seasoning into the bread as well to give it more of a flavor throughout.

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