These easy homemade garlic knots are the perfect appetizer, snack, or side dish for anyone who loves Italian food (and isn't that everyone?)! They're soft, light, and chewy, brushed with glorious garlic butter, Parmesan cheese, and parsley.
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I don't know about you, but every time I walk into a pizza parlor and see a tray piled high with garlic knots, they have my full attention. It's like there's a strong tractor-beam pull that I'm unable to fight. It takes every ounce of strength in me to not reach right over the counter and grab one right then and there.
Their soft and pillowy, yet chewy texture, combined with buttery, garlicky deliciousness...how can anyone resist?! Alongside a slice of pizza, or with a green salad and a plate of rigatoni al forno or creamy garlic shrimp pasta. O sole mioooooo!
And don't forget about game day, when snacks rule (especially during a SuperBowl party)! Along with some pepperoni bread, spicy buffalo wings, and a bowl of guacamole, these garlic knots are the perfect snack to enjoy with friends!
I make these garlic knots with my homemade pizza dough recipe, and it's so darn easy! Make them once, and next thing you know, you'll be whipping up a batch every weekend, no need to call for delivery! *happy dance*
If you just want to make a few, use the rest to make a pizza. This dough is nearly identical to the one I use for pepperoni roll...but you can certainly use this recipe for that as well!
π€ Where did garlic knots originate anyway?
Although we'd all love to believe that these little pillows from heaven originated in Italy, that's apparently not the case. It seems that garlic knots were first created in Brooklyn, New York, in the 1940s, but the exact location is uncertain, as several pizzerias claim it was their invention. So I guess we'll never know who created this *new* classic treat.
What we do know, however, is that they're often made as a way to use up extra scraps of bread or pizza dough...and we're all so glad they did.
π§Ύ Dough ingredients
- Flour
- Yeast
- Granulated sugar
- Salt
- Olive oil
- Water
π§ Garlic butter ingredients
- Butter
- Garlic
- Parsley
- Parmesan cheese
- Red pepper flakes (optional)
See the recipe card below for full list of ingredients and their measurements.
β¨ Ingredient notes
- Flour - All purpose flour is used in this recipe, but if you prefer an even chewier bread-like texture to your garlic knots, you can use bread flour instead.
- Yeast - I normally use active dry yeast, but instant yeast would work just as well.
- Water - Do I really need to explain the water? Yes, yes I do. And the reason for that is because we're working with yeast. The optimal water temperature for blooming yeast is 105Β° to 115Β°F...too cold and the yeast won't bloom, too hot and you'll kill the yeast. But no need to get out the thermometer. A little warmer than lukewarm will do the trick. All that being said...if you're using instant yeast, cooler water is just fine.
- Garlic - Garlic cloves come in all sizes, from teeny tiny to holy moly. Although I suggest using 3 garlic cloves in this recipe, you use as much as you want to use (and isn't that really the case for all recipes with garlic?!).
- Parsley - Italian flat-leaf parsley works best.Β
- Parmesan cheese - Please, please, please, whenever you're able to, get the real imported Italian Parmigiano Reggiano. There's just no comparison in texture and flavor.
- Red pepper flakes - This is a completely optional ingredient, just to add a little kick to the flavor. If you're not a fan of spicy, then leave them out, no problem.
π₯£ Making the dough
In a large bowl, stir together the water, sugar, and yeast. Let rest for 5 to 10 minutes or until tiny foamy bubbles start to appear on the surface. Then, add the olive oil and give it a stir.
In a separate bowl, mix together the flour and salt.
If you're using a stand mixer, attach the dough hook now. With it turning on low speed, slowly add the dry to the wet ingredients. If mixing by hand, add about one-third of the dry ingredients to the wet ingredients and mix it together, then another third, then the final third.
When the dough pulls away from the sides of the bowl, take it out onto a lightly floured countertop and knead by hand for 5 minutes. It should become smooth and elastic. Form into a ball.
Lightly grease a large bowl with olive oil. Place the dough in this bowl, cover with a tea towel, and let rest in a warm area for 1 hour or until the dough has doubled in size.
πͺ Forming and tying the garlic knots
Once the dough has doubled in size, preheat the oven to 400β.
Place the dough on a lightly floured countertop and roll into a log shape, measuring about 28 inches long.
Using a sharp knife, cut off a segment 1 inch in width. Roll this out into a rope measuring 5 inches long, then just tie it into a knot. Repeat this process over and over again until you have about 28 knots of dough.
Place the formed knots on a lined baking sheet and let them rest for a few minutes while you mix up the garlic butter. They'll puff up just a little bit more during this time.
π§ Making the garlic butter topping
While the dough is rising, make the garlic butter. Simply mix all ingredients in a bowl. That's it!
Brush the tops of each knot with the garlic butter topping. Don't use it all though...leave some of the butter to brush on after baking.
β²οΈ Baking
With the oven preheated to 400β, bake the garlic knots on the middle rack for about 20 minutes or until lightly golden in color.
After removing from the oven, let cool for a minute or two, then brush with remaining garlic butter and sprinkle with some more Parmesan cheese and parsley.
Serve warm, with a side of marinara sauce for dipping. Enjoy!
π§Ί Storage
Keep any extra garlic knots (that's funny, I know!) in a sealed ziploc bag or container, either in the fridge or on the countertop for several days.
βοΈ Freezing
- Freezing baked garlic knots - Freeze baked garlic knots in an airtight ziploc bag or freezer bag for up to 2 months.
- Freezing dough - Form the knots into shape, then place on a baking sheet and place in the freezer for 1-2 hours. Once frozen, place the knots in an airtight ziploc bag or freezer bag for up to 2 months. When ready to enjoy, let thaw at room temperature for several hours before baking as usual.
βFAQ
You certainly can! Just roll the dough out into a log, then cut into smaller strips, and shape them into knots in the same way. Then just mix up the garlic butter, brush the knots, bake, brush them again, and enjoy!
Just pop them in a 375β oven for about 5 minutes and you'll be good to go!
Love delicious Italian food? Check out a few more of our recipes now!
- Pepperoni Roll / Pepperoni Bread
- Rigatoni al Forno
- Creamy Garlic Shrimp Pasta
- Insalata Verde
- Baked Ziti with Ricotta and Italian Sausage
- Scaloppine al Limone
- Mushroom Risotto with Parmigiano and Parsley
- Linguine with Clams - Linguine alle Vongole
And maybe a beverage and dessert too?
- Aperol Spritz - It's Spritz O'Clock!
- Limoncello, Arancello Rosso, and Pompelmocello
- St. Joseph Pastries (Zeppole di San Giuseppe)
- Chocolate Orange Cake
- Italian Almond Cake
Did you make these garlic knots? Let us know in the comments below!
π Recipe
Garlic Knots
Ingredients
Dough
- 1 β cup warm water
- 2 teaspoons granulated sugar
- 2 ΒΌ teaspoons active dry yeast
- 2 Tablespoons olive oil
- 3 ΒΎ cups all-purpose flour
- 1 teaspoon salt
Garlic Butter Topping
- 6 Tablespoons butter, melted
- 3 cloves garlic, grated
- 1 Tablespoon finely grated Parmigiano Reggiano
- 2 teaspoons finely chopped Italian flat-leaf parsley
- Β½ teaspoon red pepper flakes (optional)
Instructions
Making the dough
- In a large bowl, stir together the water, sugar, and yeast. Let rest for 5 to 10 minutes or until tiny foamy bubbles start to appear on the surface.
- Next, add the olive oil and give it a stir.
- In a separate bowl, mix together the flour and salt.
- If you're using a stand mixer, attach the dough hook to the stand mixer. With it turning on low speed, slowly add the dry to the wet ingredients. If mixing by hand, add about one-third of the dry ingredients to the wet ingredients and mix it together, then another third, then the final third.
- When the dough pulls away from the sides of the bowl, take the dough out onto a lightly floured countertop and knead by hand for 5 minutes. It should become smooth and elastic.
- Form the dough into a ball.
- Lightly grease a large bowl with olive oil. Place the dough in this bowl, cover with a tea towel, and leave in a warm area for 1 hour or until the dough has doubled in size.
Forming and tying the garlic knots
- Once the dough has doubled in size, preheat oven to 400β.
- Place the dough on a lightly floured countertop and roll into a log shape, measuring about 28 inches long.
- Using a sharp knife, cut off a segment 1 inch in width. Roll this out into a rope measuring 5 inches long, then just tie it into a knot. Repeat this process over and over again until you have about 28 knots of dough.
- Place the formed knots on a lined baking sheet let them rest for a few minutes while you mix up the garlic butter. They'll puff up just a little bit more during this time.
Making the garlic butter topping
- While the dough is rising, make the garlic butter. Simply mix all ingredients in a bowl. That's it!
- Brush the tops of each with the garlic butter topping. Don't use it all though...leave some of the butter to brush on after baking.
Baking
- With the oven preheated to 400β, bake the garlic knots on the middle rack for about 20 minutes or until lightly golden in color.
- After removing from the oven, let cool for a minute or two, then brush with remaining garlic butter and sprinkle with some more Parmesan cheese and parsley.
- Serve warm, with a side of marinara sauce for dipping. Enjoy!
Notes
- π§ΊΒ Storage: Keep any extra garlic knots (that's funny, I know!) in a sealed ziploc bag or container, either in the fridge or on the countertop for several days.
- βοΈ Freezing baked garlic knots -Β Freeze baked garlic knots in an airtight ziploc bag or freezer bag for up to 2 months.
- βοΈ Freezing dough - Form the knots into shape, then place on a baking sheet and place in the freezer for 1-2 hours. Once frozen, place the knots in an airtight ziploc bag or freezer bag for up to 2 months. When ready to enjoy, let thaw at room temperature for several hours before baking as usual.
- β Can I make these garlic knots using store-bought pizza dough?Β You certainly can! Just roll the dough out into a log, then cut into smaller strips, and shape them into knots in the same way. Then just mix up the garlic butter, brush the knots, bake, brush them again, and enjoy!
- β How do I reheat garlic knots? Just pop them in a 375β oven for about 5 minutes and you'll be good to go!
- π§βπ³ Suggestion: If you enjoy this, then you're gonna love our pepperoni roll/pepperoni bread!
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