Garlic Knots
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.
Servings: 28 garlic knots
Calories: 46kcal
Ingredients
Dough
- 1-⅓ cup warm water
- 2 teaspoons granulated sugar
- 2-¼ teaspoons active dry yeast
- 2 Tablespoons olive oil
- 3-¾ 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
- ½ 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 400℉.
- 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 400℉, 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
- 🧺 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.
- ❄️ 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.
- ❓ Can I make these garlic knots using store-bought pizza dough? 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!
- ❓ How do I reheat garlic knots? Just pop them in a 375℉ oven for about 5 minutes and you'll be good to go!
- 🧑🍳 Suggestion: If you enjoy this, then you're gonna love our pepperoni roll/pepperoni bread!
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Sodium: 106mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 4mg