Homemade Garlic Knots with delicious garlic butter topping! This easy garlic knot recipe makes the best garlic knots: they're soft, chewy and perfectly golden. Serve them as an appetizer with marinara sauce for dipping, or alongside pasta or soup.
Servings: 24 garlic knots
Garlic Knot Dough
- 1 ½ cups warm water 110-115° F
- 2 ¼ teaspoons instant yeast or active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour plus more as needed
Garlic Butter Topping
- 4 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 3 cloves fresh garlic, minced or ½ teaspoon garlic powder
- ⅛ teaspoon salt
- grated Parmesan cheese and/or chopped fresh parsley optional
Make the Dough
In the bowl of a stand mixer (or in a large bowl if you plan to make the dough by hand), combine the warm water, yeast and granulated sugar. Whisk together. Let rest for 5-10 minutes, until the yeast begins to foam or bubble.
Add the olive oil, salt and 4 cups of flour to the bowl. Mix with the paddle attachment on low speed until combined.
Switch to the dough hook and knead the dough on low speed for about 8 minutes, until it mostly comes away from the sides of the bowl and is slightly sticky when you press it with your finger. If the dough is very sticky, you can add up to ¼ cup more flour, a little bit at a time, during the kneading step. Try to avoid adding too much flour, as this will make the rolls tougher. A sticky dough produces softer garlic knots.
Transfer the dough to a large lightly oiled bowl and turn the ball of dough once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1 to 1 ½ hours, until doubled in size.
Shape the Garlic Knots
(See step by step photos and video tutorial in the post above for a visual of how to shape the garlic knots.)
Line 2 baking sheets with parchment paper.
Transfer the dough to a clean, lightly floured work surface. Press down on the dough to remove air bubbles.
To make 24 garlic knots, first cut the dough into 3 equal pieces. Then cut each of the 3 pieces into 8 equal pieces by cutting it first in half, then cut each half in half, and finally cut each piece in half once more. You should end up with 24 roughly equal pieces of dough.
Working with one piece of dough at a time, shape each piece of dough into a ball. Then, working on a very lightly floured work surface, roll each dough ball into an 8-inch long rope. Tie each rope into a knot. If desired, tuck the ends of the knot underneath the knot. Place the knots on the prepared baking sheets, evenly spaced.
Lightly cover the rolls with clean kitchen towels or plastic wrap. Let rise on the baking sheets for 30-45 minutes.
During the last 15 minutes of rise time, preheat the oven to 400° F.
Make Garlic Butter Topping
To make the topping, melt the butter. Whisk in the Italian seasoning, minced garlic (or garlic powder) and salt until well combined. Brush over the rolls. (If desired, you can reserve some of the butter mixture to brush on the rolls after they come out of the oven.)
Bake Garlic Knots
Bake the rolls for 17-22 minutes, until they are lightly golden on top. Rotate the baking pans top to bottom and front to back halfway through the baking time to ensure that the rolls bake evenly.
If you reserved some of the butter mixture, brush it on when the warm rolls come out of the oven. Sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve garlic knots plain or with marinara sauce for dipping.
- To speed up the dough rise steps, you can let the dough rise in a warm oven. Turn the oven on for 30-45 seconds, then turn it off and place the covered bowl of dough in the warm oven.
- You can reserve some of the garlic butter mixture to brush on the rolls after baking, if desired. This will make the topping flavor more intense.
- This recipe makes 24 small garlic knots. If you prefer your knots larger, you can cut the dough into 16 or 18 pieces instead.
- Baked garlic knots can be stored in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
Serving: 1knot | Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Nutrition information is only an estimate.
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