Homemade Garlic Knots Recipe

Introduction

Homemade garlic knots are soft, flavorful bread treats perfect for snacking or serving alongside your favorite pasta dishes. Made from simple ingredients and coated in garlic butter, these knots are sure to impress with their delightful aroma and taste.

Ingredients

• 3 and 3/4 cups bread flour
• 1 and 1/2 teaspoons granulated sugar
• 1 envelope active dry yeast
• 2 teaspoons salt
• 1 and 1/2 cups warm water, 110 – 115 degrees (F)
• 2 tablespoons plus 2 teaspoons olive oil (divided)
• 1/2 cup (113g) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced
• 1 and 1/2 teaspoons garlic salt or garlic powder
• 1/3 cup Parmesan cheese, finely grated

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt; gently whisk to mix.
2. Step 2: Turn the mixer on low speed and add the warm water and 2 tablespoons of olive oil. Beat until the dough forms a ball around the hook. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time.
3. Step 3: Scrape the dough onto a lightly floured surface and knead gently into a smooth, firm ball.
4. Step 4: Grease a large bowl with the remaining 2 teaspoons olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm spot for 90 minutes or until doubled in size.
5. Step 5: Turn the dough onto a lightly floured surface and divide into 2 equal pieces. Place each piece on plastic wrap and let rest for 10 minutes.
6. Step 6: Dust each round with flour and cut each into quarters. Press each quarter into a rectangle, then slice in half again to make 16 pieces total.
7. Step 7: Shape each piece into a ball, roll into a long rope, and tie into a knot. Arrange knots on a baking sheet, cover loosely with plastic wrap, and let rise for 30 minutes.
8. Step 8: Preheat the oven to 450°F (230°C). Remove plastic wrap and optionally brush knots with a bit of garlic butter. Bake for 20 minutes until golden brown and firm.
9. Step 9: Cool knots for 5 minutes. Brush with the prepared garlic coating, sprinkle with Parmesan cheese, and serve warm.
10. Step 10: To make the garlic coating, melt butter in a small pan over medium-low heat. Add minced garlic and simmer 1-2 minutes until fragrant. Stir in parsley and garlic salt, adjust seasoning if needed, then remove from heat and set aside.

Tips & Variations

• Use bread flour for a chewier texture, but all-purpose flour works in a pinch.
• For a spicy kick, add a pinch of red pepper flakes to the garlic butter.
• Brush knots with the garlic butter both before and after baking for extra flavor.
• Substitute fresh parsley with dried Italian herbs if fresh is unavailable.

Storage

Store leftover garlic knots in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore their softness and aroma. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix the ingredients by hand using a large bowl and a wooden spoon, then knead the dough on a floured surface until smooth and elastic.

What if I don’t have garlic salt or powder?

You can simply increase the amount of fresh garlic and add a pinch of regular salt to the garlic butter for a similar flavor profile.

Homemade Garlic Knots Recipe

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★★★★★

4.8 from 136 reviews

• Author: lina
• Total Time: 2 hours 40 minutes
• Yield: 16 garlic knots 1x

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Description

These Homemade Garlic Knots are soft, fluffy, and packed with rich garlic butter flavor. Handmade from scratch with a simple yeast dough, they are perfectly golden baked and topped with a fragrant garlic, parsley, and Parmesan coating. Ideal as a savory appetizer or side, these garlic knots are sure to impress with their tender texture and delicious garlicky taste.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 and 3/4 cups bread flour
• 1 and 1/2 teaspoons granulated sugar
• 1 envelope active dry yeast (about 2 1/4 teaspoons)
• 2 teaspoons salt
• 1 and 1/2 cups warm water (110 – 115 degrees F)
• 2 tablespoons plus 2 teaspoons olive oil (divided)

Garlic Butter Coating

• 1/2 cup (113g) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced
• 1 and 1/2 teaspoons garlic salt or garlic powder
• 1/3 cup Parmesan cheese, finely grated

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Instructions

1. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt by gently whisking. Turn mixer on low speed and slowly add warm water and 2 tablespoons olive oil. Mix until dough forms a solid ball around the hook. Adjust with flour or water if needed to achieve a smooth dough.
2. Knead the Dough: Transfer dough onto a lightly floured surface and gently knead into a smooth, firm ball to develop elasticity.
3. First Rise: Grease a large bowl with the remaining 2 teaspoons olive oil. Place dough inside, cover with plastic wrap, and let it rise in a warm spot for about 90 minutes, until it doubles in size.
4. Divide and Rest: Turn dough onto a floured surface, divide into two equal pieces, place on plastic wrap, and let rest for 10 minutes. Dust each round with flour, slice each into quarters, then halves to yield 16 pieces total.
5. Shape the Knots: Lightly dust each piece with flour, roll into small balls, then roll each ball into a long rope and tie into knots. Arrange knots on a baking sheet, cover loosely, and let rise for 30 minutes to puff up slightly.
6. Preheat Oven: Set oven to 450°F (232°C) to ensure it’s hot when baking.
7. Prepare Garlic Butter: Melt butter in a small pan over medium-low heat. Add minced garlic and simmer 1-2 minutes until fragrant but not browned. Stir in parsley and garlic salt, taste and adjust seasoning, then remove from heat.
8. Bake the Knots: Remove plastic wrap from risen knots. Optionally brush lightly with some garlic butter for extra flavor. Bake in the preheated oven for 20 minutes or until golden brown and firm to the touch.
9. Finish and Serve: Let knots cool for 5 minutes, then generously brush with remaining garlic butter mixture. Sprinkle with finely grated Parmesan cheese and serve warm for best flavor and texture.

Notes

• Ensure water temperature is between 110-115°F to activate yeast properly without killing it.
• If dough is sticky after mixing, add flour 1 tablespoon at a time until manageable.
• Resting the dough after dividing helps relax the gluten for easier shaping.
• Do not overcook garlic in butter to avoid bitterness; a gentle simmer until fragrant is ideal.
• Garlic salt can be substituted with garlic powder plus a pinch of salt if preferred.
• Store leftover knots in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat gently in an oven to retain softness and freshness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Keywords: garlic knots, homemade garlic knots, garlic bread knots, bread knot recipe, Italian bread, garlic butter knots