Homemade Garlic Knots Recipe

Introduction

Homemade Garlic Knots are soft, flavorful, and perfect as a snack or a side to your favorite Italian dishes. These fresh, buttery knots with garlic and Parmesan are easy to make from scratch and will fill your kitchen with an irresistible aroma.

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 the bread flour, sugar, yeast, and salt by gently whisking.
2. Step 2: Turn the mixer on low and add the warm water along with 2 tablespoons of olive oil. Mix until the dough forms a ball around the hook. If sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time.
3. Step 3: Transfer the dough to a lightly floured surface and knead gently into a smooth, firm ball.
4. Step 4: Grease a large bowl with the remaining 2 teaspoons of olive oil. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm spot for 90 minutes or until doubled in size.
5. Step 5: Punch down the dough and turn it onto a floured surface. Divide into 2 equal pieces, wrap each in plastic wrap, and let rest for 10 minutes.
6. Step 6: Dust the dough rounds with flour and slice each into quarters. Press each quarter into a rectangle, then cut in half to yield 16 pieces total.
7. Step 7: Shape each piece into a ball, roll into a long rope, and tie into a knot. Place 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. Remove plastic wrap and optionally brush knots lightly with garlic butter.
9. Step 9: Bake for 20 minutes or until golden and firm.
10. Step 10: Meanwhile, melt butter in a small pan over medium-low heat. Add garlic and simmer 1-2 minutes until fragrant. Stir in parsley and garlic salt, adjust seasoning, and remove from heat.
11. Step 11: Remove knots from oven, cool 5 minutes, brush generously with garlic butter, sprinkle Parmesan cheese, and serve warm.

Tips & Variations

• For extra flavor, add Italian seasoning or red pepper flakes to the garlic butter.
• Substitute fresh garlic with garlic powder in the butter mixture if preferred.
• Use a pizza stone to bake knots for a crispier crust.
• Try topping with mozzarella cheese before baking for cheesy garlic knots.

Storage

Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven at 350°F for 5-7 minutes or until warm and crisp.

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 bread flour gives the knots extra chewiness due to its higher protein content.

How do I know when the dough has risen enough?

The dough should double in size and look noticeably puffed. Pressing it gently with a finger should leave an indentation that slowly fills back in.

Homemade Garlic Knots Recipe

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★★★★★

4.4 from 105 reviews

These Homemade Garlic Knots are soft, buttery, and packed with fresh garlic and Parmesan cheese. Made from scratch using simple ingredients, the dough is kneaded and allowed to rise, then shaped into classic knots before being baked until golden brown. Brushed with a flavorful garlic butter sauce and sprinkled with parsley and Parmesan, they make a perfect appetizer or side for any Italian-inspired meal.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 garlic knots 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

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 (approximately 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 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

1. Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, granulated sugar, active dry yeast, and salt. Gently whisk to blend all dry ingredients evenly.
2. Add Liquids and Form Dough: Turn mixer to low speed, gradually add warm water (110-115°F) and 2 tablespoons olive oil. Mix until dough forms a ball around the hook. If dough is sticky, add more flour gradually; if too dry, add more water gradually until a cohesive ball forms.
3. Knead Dough: Transfer dough onto a lightly floured surface and knead gently until smooth and firm.
4. First Rise: Grease a large bowl with remaining 2 teaspoons olive oil, place dough inside, cover with plastic wrap, and leave in a warm spot to rise for about 90 minutes or until doubled in size.
5. Divide and Rest: Turn risen dough onto a floured surface, divide into 2 equal parts, cover each with plastic wrap and let rest for 10 minutes.
6. Shape Dough Pieces: Dust top of each dough round with flour. Cut each round into quarters, flatten each quarter into a rectangle, then slice in half again, making 16 pieces in total. Dust pieces lightly with flour.
7. Form Knots: Shape each piece into a ball, roll out into a rope, and tie into a knot. Place knots on a prepared baking sheet, cover loosely with plastic wrap, and let rise for 30 minutes until slightly puffed.
8. Preheat Oven: Preheat oven to 450°F (232°C). Remove plastic wrap from knots before baking.
9. Bake Knots: Optionally brush knots with a little garlic butter before baking. Bake in preheated oven for 20 minutes or until golden brown and firm.
10. Make Garlic Coating: While knots bake, melt butter in a small pan over medium-low heat. Add minced garlic and simmer for 1-2 minutes until fragrant but not browned. Stir in fresh parsley and garlic salt, adjust seasoning if needed, then remove from heat.
11. Finish and Serve: After baking, cool knots for 5 minutes. Brush them generously with the warm garlic butter coating, sprinkle evenly with Parmesan cheese, and serve warm.

Notes

• Ensure water temperature is between 110-115°F for optimal yeast activation.
• If dough sticks excessively, add flour one tablespoon at a time to avoid dryness.
• Resting dough rounds helps with easier shaping and better texture.
• Do not overcook garlic in butter coating to avoid bitterness.
• For extra flavor, brushing knots with garlic butter before baking is optional but recommended.
• Can be stored in an airtight container and reheated in oven for best freshness.

Keywords: garlic knots, homemade garlic knots, garlic bread knots, Italian appetizer, bread knots, garlic butter knots