Bring a favorite Italian restaurant side to your home’s dinner table with these Garlic Knots. The dough is tender and soft and the garlic butter is so good! My garlic knots recipe includes fresh and dried herbs in addition to garlic, which give them even more flavor. Enjoy on their own or dip in marinara sauce.
Ever been at an Italian restaurant and have to stop yourself from filling up on the garlic knots? Ya, same. SAME. Sometimes I think “why even bother ordering dinner when the garlic knots become dinner.” If you’ve ever wondered how to make them at home, I’m going to show you today – they’re actually really easy, and I think this garlic knots recipe even rivals anything you get at a restaurant. Serve as an appetizer or they pair really well as a side to spaghetti and chicken alfredo, to soak up all the extra sauce.
Helpful Tips
- The water temperature matters. Make sure the water is warm, around 110°F for yeast activation. Too hot can kill the yeast, and too cold will not activate it.
- Allow the dough to rise properly. The dough needs to be somewhere warm to rise properly. In the winter months when my kitchen is chilly, I like to place the covered bowl of dough on a heating pad set to low. Works like a charm! Alternatively, you can preheat the oven to 200F, turn it off, and then place the dough inside with the door slightly open.
- Be consistent with forming the rolls. Roll each piece of dough to the same length and thickness for evenly baked knots.
Garlic Knots
Ingredients
For the Dough
- 1 cup lukewarm water (about 110°F)
- 1 teaspoon granulated sugar
- 2 & 1/4 teaspoons (1 packet) active dry yeast
- 2 & 1/2 cups all-purpose flour , spooned and leveled
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Garlic Butter
- 4 tablespoons unsalted butter , melted
- 2 cloves garlic , finely minced
- 1/2 teaspoon dried oregano
- 1 pinch salt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley , chopped
For Serving
- 1/2 cup marinara sauce , optional, for dipping
Instructions
- In a small bowl, combine 1 cup lukewarm warm, 1 teaspoon sugar, and 1 packet active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
- Add 2 & 1/2 cups flour and 1 teaspoon salt to the bowl of a stand mixer, along with the bloomed yeast mixture. Mix on low speed to combine.
- Increase the mixer speed to medium and knead the dough for 6-8 minutes, until it becomes smooth and elastic. Add a bit more flour if the dough is sticky to the touch.
- Lightly coat the mixer bowl with olive oil, place the dough inside, and cover with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for 1 hour, or until it doubles in size.
- Punch down the dough.
- Divide it into 12 equal pieces.
- Roll each piece into a rope of 6-8 inches long and tie it into a knot.
- Tuck the open ends under the knots. Place the knots on a baking sheet lined with parchment paper.
- Cover the shaped knots with a damp cloth and let them rise for 20-30 minutes until slightly puffed.
- In a small bowl, combine 4 tablespoons unsalted melted butter, 2 cloves minced garlic, 1/2 teaspoon dried oregano, and a pinch of salt.
- Brush the butter mixture over the dough before baking.
- Preheat the oven to 375°F. Bake the knots for 12-15 minutes, or until golden brown.
- Once the garlic knots are out of the oven, brush the warm knots with leftover garlic butter.
- Sprinkle with grated parmesan cheese, and chopped parsley and serve immediately.
Notes
Nutrition
Other Notes
Why Did My Garlic Knots Turn Out Dense?
There are a few reasons that these garlic knots can turn out dense:
- Not allowing the dough enough time to rise.
- Over-kneading the dough, which can make it too tough.
- Using expired yeast or water that was too hot/cold for activation.
Be sure to follow the tips above and the instructions below closely to prevent these issues from happening.
What To Serve With Garlic Knots
I love to serve these garlic knots with some warm marinara sauce for dipping. They make a great appetizer for any Italian-style dinner, like penne alla vodka or spaghetti carbonara. They’re also a great side dish for saucier pasta dishes, like spaghetti and chicken alfredo, to soak up all the extra sauce.
Can I Make These In Advance?
Absolutely! You can shape the knots and refrigerate them covered for up to 24 hours before baking. Let them come to room temperature and rise slightly before putting them in the oven.
The dough can also be frozen for later. After kneading, portion the dough and freeze it in airtight plastic bags. Thaw overnight in the fridge, then let it rise at room temperature before shaping.
How To Store & Reheat Leftovers
- Room temperature. Garlic knots can be stored in an airtight container on the counter for up to 2 days.
- Fridge. They can also be refrigerated for up to 5 days in an airtight container.
- Freezer. To freeze leftovers, let them cool completely, then place them in a freezer-safe container, separated by parchment paper. Freeze for up to 3 months. Thaw on the counter.
- Reheat. Garlic knots are best served warm. To reheat, bake at 350F for 5-7 minutes, until warm and slightly crisp.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Great recipe! Big hit!
I’m not a great bread baker. Not a novice, but not experienced either. I had no problems with this recipe, they turned out great!