How to make Papa Johns Garlic Knots at home:

•  650g strong white flour, plus extra for dusting
• 7g dried yeast
• 2 tsp salt

•  25ml olive oil 
• 375ml warm water 
• 6 -12 Papa John’s Special Garlic pots (or garlic butter alternative)

 1. To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil, slowly add the water, mixing well to form a soft dough.

2. On to a floured surface and knead for about 5 minutes, until smooth or mix in a mixer for 2-3 mins

3. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.

4. When the dough has risen, knock it back squashing the air out, then knead again until smooth, roll into a ball put back in the bowl and cover for 30 minutes to 1 hour until risen again.

5. Divide the dough into six balls – these can be made into pizzas of frozen for future garlic knots6. Roll out one dough ball on a lightly floured work surface until 20cm in diameter

7. Cut pizza base into 6x long strips approx. 3cm wide

8. Brush the strips with Papa John’s Special Sauce 1x pot should do 1 pizza base

9. Tie the strips in a knot and place on a baking tray

10. Bake at 200c for 10 – 15 mins

11. When they come out of the oven brush with extra Special Garlic sauce

• 25g of fresh baker’s yeast or a 7g packet of dried yeast

• 1 teaspoon of caster sugar

 • 130g of strong white bread flour

• 70g melted butter – or margarine or coconut oil 

• 250g of strong white bread flour

 • 200ml of lukewarm milk or almond milk for a vegan option – the mastermind behind the creation likes the sweetness of almond milk

• 50g caster sugar

• Large pinch of salt (two finger and a thumb)

1. Heat your milk in a saucepan or microwave just to the point that it’s warm to touch, there shouldn’t be any steam – ensure this doesn’t boil.

2. Mix the sugar, flour, yeast and milk together and leave until the mix starts to bubble this will take 10 -15 mins.

3. Add the sugar, salt, butter to your bubbling mixture and mix until this forms a dough. 

If using a mixer, use your dough hook on a medium speed for 3-5 mins until the dough is well needed and no longer sticky. If you are kneading by hand this process will take about 10 mins.

4. Now you need to rest your dough in a warm place for 30 mins covered with a tea towel until its doubled in size. Whilst this happens you can make the filling.

• 2 tsp of ground cinnamon

• 40g of Demerara sugar – if you don’t have demerara use what sugar you have this just give a nice rich filling 

• 10g caster sugar

• 25g soft Butter – again margarine or coconut oil will also work

1. Now your dough has proved knock it back (squash it to get some of the air out) then cut into two equal pieces one for the Marmite and one for the cinnamon (or leave as it is if you just want one variant!).

2. Roll the dough on a lightly floured surface with a rolling pin until it’s about the size of a football.

 More importantly, you need to get the dough nice and thin looking for the dough to be about 3-4 mm thick. In Papa John’s stores this is stretched by hand; our pizza makers go through a lot of training to do this.

3. Once the dough is rolled out you can add your fillings leaving one inch from the top of the dough clear so you can brush with water to seal the scroll

1. Spread a generous layer of the paste over the dough. The more that you put, the more it will bubble out when cooking, make them nice and sticky.

2. Roll the scrolls up and press them down gently on the edge you brushed with water to stick.

 3. Cut into pieces 3cm wide and place on your baking tray. Cover with a tea towel again and let prove for 30 mins.

4. Just before you pop them in the oven give the scrolls a little beaten egg wash to help them go golden brown.

5. Set your oven to 200c – 180c fan or Gas 6 and bake for 10 – 15 mins.