These garlic dough balls are a pillowy, buttery treat: small rounds of fried pizza dough tossed hot in garlic butter, finished with grated Parmesan and fresh parsley. Each bite has a crisp exterior and a soft, tender interior. They make a great appetizer or snack and can easily be turned into a sweeter version by tossing the warm balls in cinnamon sugar instead of savory toppings.
Steps to proof garlic dough balls
Step 1: First proof
Combine the dough ingredients and knead by hand until you have a smooth, elastic dough ball. This typically takes 5–10 minutes. Lightly brush the top of the dough with olive oil to prevent drying, then cover the bowl with plastic wrap and let it rest at room temperature for about 1 hour, until it has roughly doubled in size.
Step 2: Second proof
Once the dough has doubled, gently deflate it and divide into small portions—about 20 g each. These pieces look tiny at first but will rise again during the second proof and while cooking. Roll each piece into a tight round, using your fingers to create surface tension; a correctly shaped dough ball will have a smooth top. Arrange the dough balls on a tray and cover them for a 30‑minute final proof.
What type of yeast to use
You can use either active dry yeast or instant yeast. Active dry yeast should be dissolved in warm water and rested for about 10 minutes before mixing with the other ingredients; instant yeast can be mixed directly with the dry ingredients and the water. If you substitute instant yeast, use it in a 1:1 ratio.
Adding garlic butter
After frying, toss the hot dough balls immediately in garlic butter so the butter soaks in slightly and coats the surface. Finish with a sprinkle of salt, generous grated Parmesan, and chopped parsley for a classic savory finish. The garlic butter elevates the flavor and gives each ball a glossy, irresistible coating.
Garlic Dough Balls
10 mins
10 mins
1 hr 30 mins
1 hr 50 mins
Ingredients
- 200 g warm water
- ½ tbsp active dry yeast
- 315 g flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil (for dough)
- ⅓ cup olive oil (for frying)
- ½ tsp salt (for finishing)
- 3 tbsp garlic butter
- parsley, finely chopped
- Parmesan, grated
Instructions
-
Mix the active dry yeast into the warm water and let it sit 10 minutes until foamy. (If using instant yeast, you can skip this step and add the yeast directly with the dry ingredients.)
- Add the flour, salt, sugar, and 1 tablespoon olive oil to the yeast mixture and mix until combined.
- Turn the dough onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
-
Place the dough in a bowl, brush the top with a little olive oil, cover with plastic wrap, and let rest at room temperature for 1 hour, until doubled in size.
- Punch the dough down, divide into 20 g pieces, and roll each into a tight ball. You should get roughly 25–30 balls depending on exact portioning.
-
Place the dough balls on a tray, cover loosely, and proof for 30 minutes.
- Heat a frying pan over medium and add enough olive oil to create a shallow layer—about 1 cm—so the balls cook in oil but are not deep-fried.
- Fry the dough balls a few at a time, turning so each side becomes golden brown, about 5 minutes per side.
- As soon as the balls come out of the pan, brush them with garlic butter and sprinkle with salt, grated Parmesan, and chopped parsley. Serve warm.
Additional Info
If you enjoyed this recipe, here are a few more ideas from the season:
- Sushi bake
- Beef Wellington