I don't measure any of these, but my marinara sauce usually has these arranged to taste:
1. Preheat the oven to 600 °F.
2. Mix the dough ingredients together in the large bowl, and knead the resulting dough. (I knead it for ten minutes.)
3. Return the dough to the mixing bowl, cover it, and allow it to rest for twenty minutes.
4. Cut the dough into small pieces. Roll each piece out to a six-inch length, tie it into a knot, and place it on the baking sheet.
5. Make the marinara sauce: Heat all but the sugar and vodka over medium-high heat, and simmer it until it's thickened. When I'll be adding vodka, I cook it enough that the vodka dilutes it to the right consistency. Extinguish the burner, and stir in the sugar and vodka.
6. Make the garlic butter: Heat all but the parsley in a skillet over medium-low heat, stirring, until the butter begins to foam. Extinguish the burner, and add the parsley.
7. When the oven's hot, bake the knots until they're lightly browned on the bottom: four to six minutes. (I check them at four minutes, removing any smaller knots and turning the rest.)
8. Place the knots in the medium mixing bowl, pour the butter over them, and toss them until they're covered. Plate them, sprinkle them with nutritional yeast and a pinch of salt, and serve them with the marinara sauce.
I got many ideas from a (professional) YouTube video:
AllThingsBBQ's garlic knots (2021)
1. For more about I+G, see Note 1 of my curry recipe:
Published October 2025.