Description

Soft, pillowy garlic knots made from scratch with a buttery garlic butter topping and fresh herbs. Perfect as a snack or side dish, these flavorful knots are easy to make and crowd-pleasing.

Ingredients

Scale

3 ½ cups all-purpose flour (440g)
2 ¼ tsp active dry yeast (one packet)
1 ¼ cups warm water (about 110°F / 43°C)
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
6 tbsp unsalted butter (85g), melted
4 cloves fresh garlic, minced
2 tbsp fresh parsley, chopped
¼ cup grated Parmesan cheese (25g), optional
Pinch of salt, to taste
Pinch of red pepper flakes, optional

Instructions

Activate the yeast: In a small bowl, combine 1 ¼ cups warm water (about 110°F/43°C) with 1 tbsp sugar and 2 ¼ tsp active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
Make the dough: In a large bowl, mix 3 ½ cups all-purpose flour with 1 tsp salt. Create a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Stir until a shaggy dough forms.
Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
First rise: Lightly oil a large bowl, place dough inside, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
Shape the knots: Punch down dough and divide into 16 equal pieces (~2 oz/60g each). Roll each piece into a 10-inch rope and tie into a loose knot. Place on parchment-lined baking sheet spaced 1 inch apart.
Second rise: Cover knots loosely and let rise for 30 minutes until puffy.
Prepare garlic butter: Melt 6 tbsp unsalted butter. Stir in minced garlic, chopped parsley, grated Parmesan (if using), pinch of salt, and optional red pepper flakes. Keep warm.
Bake the knots: Preheat oven to 400°F (200°C). Bake knots for 12-15 minutes until golden brown, checking at 12 minutes to avoid over-browning.
Brush with garlic butter: Immediately brush warm knots with prepared garlic butter to soak in flavor.
Serve warm: Let knots cool slightly on a wire rack and enjoy while warm.

Notes

Use warm water at about 110°F to activate yeast properly. Knead dough until elastic but not sticky. Brush garlic butter immediately after baking for best absorption. If dough is too sticky, lightly flour hands and surface but avoid adding too much flour to prevent dense knots. For dairy-free, substitute butter with vegan margarine or olive oil and omit Parmesan or use dairy-free cheese.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: Italian-American

Nutrition

Serving Size: 1 garlic knot
Calories: 130
Sugar: 1
Sodium: 150
Fat: 5
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 3

Keywords: garlic knots, homemade garlic knots, garlic bread, easy garlic knots, savory snack, garlic butter knots