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New York Bakery Hand-Tied Garlic Knots with Real Garlic
New York Bakery Hand-Tied Garlic Knots with Real Garlic
6 ctPopular item
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About
Details
With real garlic. Hand-tied. No preservatives. Bakes in 4-5 minutes. Tying every knot by hand takes a lot of effort, but it's the only way we'd do it. - Don Penn, 3rd Generation NYB Baker. Real garlic means real flavor! Fresh Dough is stretched gently and tied loosely into a perfect knot. Our passion for breadmaking stretches back 90 years. Produced with genetic engineering. Visit us at: www.NYBakery.com. Questions or comments? 1-888-208-0797.
Ingredients
Bread: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Salt, Yeast, Dough Conditioners (datem, Enzymes, Ascorbic Acid, L-cysteine, Calcium Sulfate), Mono And Diglycerides, Citric Acid, Rye Flour, Cornmeal. Spread: Soybean Oil, Water, Palm And/or Hydrogenated Cottonseed Oil, Garlic Including Dehydrated, Salt, Parmesan Cheese (part Skim Milk, Cheese Cultures, Salt, Enzymes), Mono And Diglycerides, Spices, Citric Acid, Natural And Artificial Flavor, Nonfat Dry Milk, Whey, Beta Carotene (color).
Directions
Recommended: Conventional Oven: 425 degrees F. 4-5 minutes. Preheat oven to 425 degrees F. Place Garlic Knots flat on a baking sheet with edges. Bake on middle rack 4-5 minutes or until golden brown. Toaster Oven: 375 degrees F. 5-6 minutes. Preheat oven to 375 degrees F. Place Garlic Knots flat on baking sheet with edges. Bake 5-6 minutes or until golden brown. Knots must be cooked before serving.
Keep frozen until ready to use. Keep frozen.
Warnings
Contains: milk, wheat., manufactured in a facility that also processes egg.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 4g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 220mg9%
- Total Carbohydrate 19g6%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g
Details
With real garlic. Hand-tied. No preservatives. Bakes in 4-5 minutes. Tying every knot by hand takes a lot of effort, but it's the only way we'd do it. - Don Penn, 3rd Generation NYB Baker. Real garlic means real flavor! Fresh Dough is stretched gently and tied loosely into a perfect knot. Our passion for breadmaking stretches back 90 years. Produced with genetic engineering. Visit us at: www.NYBakery.com. Questions or comments? 1-888-208-0797.
Ingredients
Bread: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Salt, Yeast, Dough Conditioners (datem, Enzymes, Ascorbic Acid, L-cysteine, Calcium Sulfate), Mono And Diglycerides, Citric Acid, Rye Flour, Cornmeal. Spread: Soybean Oil, Water, Palm And/or Hydrogenated Cottonseed Oil, Garlic Including Dehydrated, Salt, Parmesan Cheese (part Skim Milk, Cheese Cultures, Salt, Enzymes), Mono And Diglycerides, Spices, Citric Acid, Natural And Artificial Flavor, Nonfat Dry Milk, Whey, Beta Carotene (color).
Directions
Recommended: Conventional Oven: 425 degrees F. 4-5 minutes. Preheat oven to 425 degrees F. Place Garlic Knots flat on a baking sheet with edges. Bake on middle rack 4-5 minutes or until golden brown. Toaster Oven: 375 degrees F. 5-6 minutes. Preheat oven to 375 degrees F. Place Garlic Knots flat on baking sheet with edges. Bake 5-6 minutes or until golden brown. Knots must be cooked before serving.
Keep frozen until ready to use. Keep frozen.
Warnings
Contains: milk, wheat., manufactured in a facility that also processes egg.
Common questions
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