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.

Ingredients

Scale

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

Instructions

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.
Knead the Dough: Transfer dough onto a lightly floured surface and gently knead into a smooth, firm ball to develop elasticity.
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.
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.
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.
Preheat Oven: Set oven to 450°F (232°C) to ensure it’s hot when baking.
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.
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.
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