Homemade Garlic Knots
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 50 mins
-
Servings
16 large garlic knots
-
Cuisine
Italian, Australian
Homemade Garlic Knots
Description
Homemade Garlic Knots start with a bread dough made from bread flour, yeast, sugar, salt, warm water and olive oil, kneaded until smooth and allowed to rise until doubled. After resting, the dough is shaped into knots and baked. The garlic coating consists of melted butter mixed with minced garlic, fresh parsley, garlic salt, and finely grated Parmesan cheese, which is brushed over the knots before and after baking to deepen flavor and glossy finish. This method creates tender, pillowy knots with a crispy exterior and layers of garlic-infused butter and cheese.
The garlic and herb topping adds a savory depth balancing the soft dough, while the Parmesan offers a subtle salty, nutty flavor. Baking at a moderate temperature ensures even cooking and a golden crust. The finished knots have an inviting aroma, soft crumb, and the richness of buttery garlic that pairs well with Italian meals or casual snacking.
For best results, brush the garlic butter coating twice to intensify flavor. The notes include a method to freeze partially baked knots, which can be reheated later to freshen their texture, providing convenient make-ahead options.
Ingredients
For the dough:
- 3 and 3/4 cups bread flour
- 1 and 1/2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 teaspoons salt
- 1and 1/2 cups water warm, 110 - 115 degrees (F
- 2 tablespoons olive oil divided, plus 2 teaspoons
For the garlic coating:
- 1/2 cup (113g) butter unsalted
- 6 cloves garlic minced
- 1/3 cup parsley fresh, minced
- 1 and 1/2 teaspoons garlic salt or garlic powder
- 1/3 cup Parmesan Cheese finely grated
Instructions
For the dough:
- In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine.
- Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil. Beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes.
- Dust the top of each round of dough with a little flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough.
- Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes. The knots will rise a little more during this time.
- Preheat oven to 450 degrees (F). Remove the plastic wrap from the garlic knots. Brush with a little garlic butter if desired (this optional). Then place the garlic knots in the preheated oven. Bake for 20 minutes, or until knots are golden brown and firm.
- Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. Sprinkle with cheese and serve warm!
For the garlic coating:
- Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.
Notes
- Brush the garlic butter coating on knots both before and after baking to enhance flavor and texture.
- To freeze, bake garlic knots at 275°F for 16 minutes until pale and slightly undercooked, then cool and freeze solid on a sheet pan.
- Store frozen knots up to 2 months in freezer-safe bags and reheat in a 400°F oven for 10-15 minutes until golden and warm before serving.
User Reviews
Overall Rating
4.9
You'll Also Love
