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Garlic Knots (in honor of C&O Trattoria)

Many of my family and friends who have visited, have joined me at a local Italian restaurant in Venice Beach, which sadly, closed its doors early this year. I frequented it more often when I was in college and there was always a long wait for a table, but to make the time pass more enjoyably (no iPhones back then!), the staff would pass out hot, buttery garlic bread knots as we waited on the front boardwalk. When I heard of the closing of “C&O Trattoria,” my daughter and I shared memories of their bread rolls and decided to replicate them. You won’t be able to stop at just one (or five!) and be prepared to have the urge to shout “that’s amore!”

This makes about 25 knots; double, or triple it, if serving for a larger group


  • 1 T yeast

  • 2 t sugar

  • 2 cups flour, plus additional for rolling

  • 2 T olive oil

  • 1 t salt

  • Warm water

Garlic butter:

  • 2 T olive oil

  • 2 T melted butter, (or vegan butter)

  • 4 cloves garlic, finely chopped

  • ¼ c chopped herbs- parsley, basil, oregano

  • Salt- approx. 1 t or to taste


  1. In a large bowl, mix yeast with ½ cup water, bubbles should form to ensure the yeast is active

  2. Add sugar, flour, salt and olive oil and knead for a few minutes until all incorporated together

  3. Cover bowl with a kitchen towel and let sit in a warm area for 1 hour- ideally in a sunny spot

  4. Punch down and knead dough for a few minutes, divide in half

  5. Roll out half of dough, using extra flour to avoid sticking- roll to about ¼ inch thick

  6. Using a pizza cutter, cut dough into pieces about 1 inch by 5 inch and tie each piece into a knot, stretching if needed

  7. Lay knots on lightly greased baking sheets, with space between to allow to expand, cover with towel and let sit in warm spot for an additional 30 minutes while dough doubles again

  8. Bake at 400 for 10-15 minutes.

  9. Meanwhile, melt butter and mix with oil, garlic, herbs and salt.

  10. Toss baked knots in a large bowl with the butter mix to coat

  11. Serve immediately.


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