Garlic Knots
Warm, buttery, and garlicky, these homemade garlic knots are a comforting bread that pairs perfectly with various meals, from weeknight dinners to game-day snacks.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Swap up to 1 cup for bread flour for a chewier knot
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (about 110°F / 43°C) Too hot can kill the yeast; too cool won't bloom
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ¼ cup olive oil Plus a bit for greasing
Garlic Butter Topping
- 4 tablespoons unsalted butter, melted Use vegan butter to make dairy-free
- 6 cloves garlic, minced Press or finely chop for the best aroma
- ¼ cup fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes Optional, for heat
- Grated Parmesan cheese For topping, optional
Instructions
Preparation
- In a small bowl, stir warm water, sugar, and the yeast. Wait 5–10 minutes until frothy. If it doesn’t foam, discard and try with a fresh packet.
- In a large bowl, whisk flour and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms.
- Turn dough onto a floured surface. Knead 5–7 minutes until smooth and slightly springy.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 1 hour.
Shaping and Baking
- Punch down the dough. Divide into 12 equal pieces. Roll each into a 10–12 inch rope and tie into a knot, tucking ends underneath.
- Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Bake the knots for 15–20 minutes or until golden brown around the edges.
- While they bake, mix melted butter, minced garlic, parsley, Italian seasoning, and red pepper flakes. As soon as the knots come out, brush them generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm.
Notes
Serve warm with marinara for dipping or alongside a green salad and roasted chicken. Store cooled knots in an airtight container for up to 2 days.