Easy Homemade Garlic Parmesan Knots
User Reviews
5
Easy Homemade Garlic Parmesan Knots
Description
Easy Homemade Garlic Parmesan Knots use a yeast dough made from warm water, active dry yeast, honey, flour, and salt. After the dough rises slightly, it is divided and rolled into logs tied into knots. Baking at 400 degrees produces golden, tender knots with a slight chew. The finishing butter mixture includes melted butter blended with garlic powder, minced garlic, Italian seasoning, and freshly grated Parmesan, which is brushed over the hot knots to add rich flavor and aroma.
The garlic butter coating adds a fragrant and salty note complemented by the sharp umami of Parmesan and herbs. The texture combines a soft interior crumb with a bit of crust where the butter soaks in and caramelizes. This recipe is geared toward making individual servings that can accompany meals or be enjoyed as finger food.
These knots can be served warm alongside soups, salads, pasta dishes, or as a snack. The recipe allows shaping the dough into moderate-size knots, suitable for parties or casual meals, easy to portion and share.
Freezing instructions suggest individually wrapping the knots before placing them in a sealed bag for freezer storage. Reheating can be done in the microwave or oven, taking care to warm them thoroughly without drying out, which helps preserve their soft texture.
Ingredients
- 1 ⅓ cups water very warm
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 ½ cups flour
- 1 teaspoon salt
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning or Herbs de Provence
- 2 tablespoons Parmesan Cheese grated
Instructions
- Preheat oven to 400 degrees and grease a baking sheet.
- Add warm water, yeast, and honey to the bowl of a stand mixer fitted with a dough hook attachment. Stir just until honey dissolves. Allow to rest for 5 minutes - yeast will rise and foam.
- Add flour and salt to the bowl and mix on low until mixture comes together. Switch to medium speed for 2-3 minutes until dough is smooth and elastic.
- With flour-dusted hands remove dough from the bowl and shape into a large ball. Cover with a towel and let rest for 10 minutes.
- Cut the dough in half, then cut in halves again so that you have four sections of dough.
- Take one section of the dough and cut it in half, then in halves again. Roll each piece into log, about 8 inches long. Tie the dough into a knot, then place on prepared baking sheet. Repeat with remaining dough.
- Stir together butter, garlic powder, garlic, Italian seasoning, and parmesan. Brush onto the knots being sure all the dough surface has been brushed with a bit of butter so it doesn't dry out while baking.
- Bake for 8-12 minutes until golden. Allow to cool slightly before serving. See notes for storing.
Notes
- Wrap individual knots tightly in plastic wrap and place in a sealed freezer bag for storing in the freezer.
- Reheat frozen knots in the microwave or by loosely wrapping in foil and baking for 5–10 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16knots
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 190mg | 8% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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