Garlic Knots

5 from 2

With a simple and tender homemade dough topped with a garlic herb butter, these Garlic Knots taste like they're straight from an Italian restaurant.

Prep Time20

Cook Time15

Proof Time1 15

Total Time1 50

Course: Side Dish

Cuisine: Italian

Keyword: garlic knots

Servings: 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

Try olive oil in the topping. Olive oil is a great alternative to butter in the topping. It adds a lighter, Mediterranean flavor to the garlic knots.

Use garlic powder. While I prefer to use fresh garlic, you can substitute 1/2 teaspoon of garlic powder for each clove of fresh garlic. Mix it into the melted butter for the topping.

Store-bought dough. If you're short on time, store-bought pizza dough works perfectly for this recipe. Or make our pizza dough recipe in advance. Either way, let it come to room temperature before shaping the knots.

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