Garlic Knots
Soft homemade garlic knots made with a simple yeast dough, brushed with warm garlic butter, Parmesan cheese, and fresh parsley. Serve warm with marinara or extra garlic butter for dipping.
Servings: 16 garlic knots
Ingredients
For the dough
- 2 to 2 ¼ cups all-purpose flour or bread flour, 240 to 270 grams
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt
- 1 ¼ teaspoons instant yeast
- ¾ cup warm water 177 grams
- 1 ½ tablespoons olive oil 20 grams
For the garlic butter
- 6 tablespoons butter
- 2 to 4 garlic cloves minced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅓ cup grated parmesan cheese
- 3 tablespoons fresh chopped parsley
Instructions
- Combine 2 cups (240 grams) of the flour, sugar, salt, and yeast in a mixing bowl and whisk to combine.
- Add the warm water and olive oil. Mix until blended. If the dough is too wet, gradually add enough of the remaining flour to make a soft, slightly sticky dough.
- Knead the dough for about 5 minutes, either by hand or with a stand mixer fitted with the dough hook, until smooth.
- Place the dough in a lightly greased bowl and turn it to coat all sides with oil. Cover and let it rise at room temperature for 60 to 90 minutes, or until almost doubled in size.
- Divide the dough into 14 to 16 equal portions about 30 to 35 grams each.
- Roll each piece of dough under your palms into a rope about 6 to 7 inches long. If the dough springs back while you roll it, let the pieces rest for 5 to 10 minutes, then continue.
- Tie each rope into a loose knot and tuck the ends underneath. Arrange the knots on a parchment-lined baking sheet, leaving a little space between them.
- Cover the knots loosely and let them rise for 20 to 30 minutes, or until slightly puffy. Meanwhile, preheat the oven to 400°F.
- Bake for 10 to 15 minutes, or until the knots are puffed and golden brown.
- While the knots bake, combine the butter, minced garlic, garlic powder, and salt in a small saucepan over medium-low heat. Cook until the butter is melted and the garlic is fragrant. Don't let the garlic brown.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with the Parmesan and chopped parsley while they're still hot.
- Serve warm with marinara or additional garlic butter for dipping, if desired.
Notes
Flour: Start with 2 cups (240 grams) and add more only as needed. The dough should be soft and slightly sticky rather than stiff or dry.
Rising time: The exact time will depend on the temperature of your kitchen. Go by the dough rather than the clock. It should be almost doubled after the first rise and noticeably puffy after shaping.
If the dough springs back: Let the divided dough rest for 5 to 10 minutes before rolling it into ropes. This gives the gluten time to relax.
Garlic: Use 2 cloves for a milder garlic flavor or 4 cloves for a stronger one.
Garlic butter: Brush the knots while they're still hot so the butter can soak into the surface. Add the Parmesan and parsley right away so they stick.
Leftovers: Store leftover garlic knots in an airtight container. Reheat them briefly in a 350°F oven or air fryer.
Nutrition
Serving: 1garlic knot | Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 225mg | Fiber: 1g | Sugar: 1g
