Homemade Garlic Knots Recipe

Introduction

Homemade garlic knots are a delicious, soft bread treat infused with rich garlic butter and topped with Parmesan cheese. Perfect as a snack or a side to your favorite Italian meal, these knots are easy to make and irresistibly flavorful.

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°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 the dough hook, combine bread flour, sugar, yeast, and salt by gently whisking.
2. Step 2: Turn the mixer on low and add warm water and 2 tablespoons olive oil. Mix until dough forms a ball around the hook. Adjust with flour or water by tablespoons if dough is too sticky or dry.
3. Step 3: Scrape dough onto a lightly floured surface and knead gently into a smooth, firm ball.
4. Step 4: Grease a large bowl with remaining 2 teaspoons olive oil. Place dough in the bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes or until doubled in size.
5. Step 5: Turn dough onto a floured surface, divide into two equal rounds, wrap in plastic, and rest for 10 minutes.
6. Step 6: Dust each dough round lightly with flour. Cut each round into quarters, press each quarter into a rectangle, then cut each rectangle in half to make 16 pieces total.
7. Step 7: Shape each piece into a ball, roll into a long rope, then tie into a knot. Place knots on a baking sheet, cover loosely with plastic wrap, and let rise 30 minutes.
8. Step 8: Preheat oven to 450°F. Remove plastic wrap and optionally brush knots with a little garlic butter. Bake knots for 20 minutes or until golden brown and firm.
9. Step 9: While baking, prepare garlic coating: melt butter over medium-low heat, add garlic and simmer 1-2 minutes until fragrant. Stir in parsley and garlic salt, season to taste, then remove from heat.
10. Step 10: Cool knots for 5 minutes after baking, brush generously with garlic coating, sprinkle with Parmesan cheese, and serve warm.

Tips & Variations

• Use fresh parsley for a bright herbal note, or substitute with dried Italian seasoning if fresh is unavailable.
• If you prefer spicier knots, add a pinch of red pepper flakes to the garlic butter mixture.
• To make knots ahead, shape and place them on the baking sheet, then refrigerate overnight. Let come to room temperature and rise before baking.

Storage

Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze knots after baking and cooling. Reheat in a 350°F oven for 5-7 minutes until warmed through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less chewy and firm compared to bread flour.

How do I know when the dough has properly risen?

The dough should double in size and look puffed up. You can gently press a finger into the dough; if the indentation stays and doesn’t bounce back quickly, it’s ready.

Homemade Garlic Knots Recipe

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★★★★★

4.6 from 120 reviews

These Homemade Garlic Knots are soft, flavorful, and perfect as a side or appetizer. Made from a simple yeast dough, brushed with a rich garlic butter sauce, and sprinkled with Parmesan cheese, they deliver a deliciously comforting garlic bread experience that’s easy to make at home.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 garlic knots 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dough

• 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 °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 finely grated Parmesan cheese

Instructions

1. Prepare Dough Mixture: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, active dry yeast, and salt; whisk gently to blend all dry ingredients evenly.
2. Form Dough: Turn the mixer to low speed and slowly add warm water and 2 tablespoons of olive oil. Mix until a dough ball forms around the hook. If dough is sticky, add flour 1 tablespoon at a time until it forms a firm ball; if too dry, add water 1 tablespoon at a time accordingly.
3. Knead Dough: Transfer the dough onto a lightly floured surface and knead into a smooth, firm ball, ensuring an even texture and elasticity.
4. First Rise: Lightly grease a large bowl with the remaining 2 teaspoons of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes or until doubled in size.
5. Divide and Rest: After rising, turn the dough onto a floured surface and split into two equal parts. Cover each with plastic wrap and let rest for 10 minutes to relax the gluten.
6. Shape Dough Pieces: Dust each dough piece with flour, slice each into quarters, then cut each quarter in half again to make 16 pieces total per batch. Shape each piece into a ball, roll into a long rope, and tie into a knot.
7. Second Rise: Place knots on a baking sheet lined with parchment or lightly greased. Cover loosely with plastic wrap and allow them to rise for 30 minutes at room temperature.
8. Preheat Oven: Preheat your oven to 450°F (232°C) while the knots finish their rise.
9. Bake Knots: Remove plastic wrap, optionally brush knots lightly with some garlic butter, and bake for about 20 minutes until golden brown and firm to the touch.
10. Prepare Garlic Butter Coating: While baking, melt butter over medium-low heat in a small pan. Stir in minced garlic and simmer gently for 1-2 minutes until fragrant without burning. Remove from heat and stir in minced parsley and garlic salt. Adjust seasoning as needed.
11. Finish and Serve: Remove garlic knots from oven and allow to cool for 5 minutes. Brush generously with prepared garlic butter and sprinkle with finely grated Parmesan cheese. Serve warm for best flavor.

Notes

• Use warm water (110-115°F) to activate the yeast properly; too hot or cold water will affect rising.
• Adjust flour amounts as needed since humidity and flour types vary.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
• You can store leftover knots in an airtight container and reheat them in the oven to maintain crispness.
• For a spicier version, add red pepper flakes to the garlic butter sauce.
• Use fresh minced garlic for best flavor; garlic powder can substitute in coating if preferred.

Keywords: Garlic knots, homemade garlic bread, bread knots, Italian appetizers, yeast bread recipe