Homemade Garlic Knots

Why You’ll Love This Recipe

This recipe for homemade garlic knots is a true winner for several reasons. First, they are incredibly easy to make, even for beginners! The dough comes together quickly, and the garlic coating gives each knot a burst of flavor that’s hard to resist. The smell of freshly baked garlic knots will fill your kitchen, making it hard to wait for them to cool down. Whether you’re serving them as a side to pasta or enjoying them as an appetizer, these garlic knots will leave everyone coming back for more.

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

• 1 and 1/2 cups warm water, 110 – 115 degrees (F)

• 2 tablespoons plus 2 teaspoons olive oil, divided

For the garlic coating:

• 1/2 cup (113g) unsalted butter

• 6 cloves garlic, minced

• 1/3 cup fresh parsley, minced

• 1 and 1/2 teaspoons garlic salt or garlic powder

• 1/3 cup Parmesan cheese, finely grated

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare 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 the mixer on low speed, then add the warm water and 2 tablespoons of olive oil. Beat until the dough forms a ball around the hook. If the dough is too sticky, add flour, 1 tablespoon at a time. If it’s too dry, add water, 1 tablespoon at a time.

2. Knead the Dough:
   Scrape the dough onto a lightly floured surface and knead it into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons of olive oil, place the dough in the bowl, cover with plastic wrap, and let it rise for about 90 minutes or until it has doubled in size.

3. Shape the Knots:
   Once the dough has risen, turn it out onto a lightly floured surface and divide it into two equal pieces. Place each piece onto plastic wrap and let them rest for 10 minutes. Dust each piece with flour, then slice each into quarters. Roll each piece into a rope and tie into a knot. Place the knots on a baking sheet, loosely covered with plastic wrap, and let them rise for another 30 minutes.

4. Bake the Knots:
   Preheat your oven to 450°F (230°C). After the knots have risen, remove the plastic wrap and brush them with garlic butter (optional). Bake for about 20 minutes, or until golden brown and firm.

5. Prepare the Garlic Coating:
   While the knots are baking, melt the butter in a small pan over medium-low heat. Add the garlic and simmer for 1-2 minutes until fragrant. Stir in the parsley and garlic salt, adjusting the seasoning as necessary. Remove from heat and set aside.

6. Finishing Touches:
   Once the garlic knots are done, remove them from the oven and cool for 5 minutes. Brush the freshly baked knots with the garlic coating and sprinkle with grated Parmesan cheese. Serve warm!

Servings and Timing

• Servings: 16 large garlic knots

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Inactive Time: 2 hours (for dough rising)

• Total Time: 2 hours 50 minutes

Variations

• Cheese Lovers: Add mozzarella cheese to the dough before shaping it into knots for an extra cheesy treat.

• Herb Infused: Incorporate dried herbs such as oregano or basil into the dough for a more complex flavor.

• Spicy Kick: Add a pinch of red pepper flakes to the garlic coating for a spicy twist.

• Vegan Version: Substitute the butter with a dairy-free alternative and skip the Parmesan for a vegan-friendly option.

Storage/Reheating

• Storage: Store leftover garlic knots in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days if needed.

• Reheating: Reheat the garlic knots in a 350°F (175°C) oven for about 5-10 minutes until warmed through. You can also microwave them, but the texture will be best when reheated in the oven.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour gives the garlic knots a chewier texture.

2. How do I know if my yeast is active?

To check if your yeast is active, combine it with warm water and sugar, and wait for about 5 minutes. If it bubbles and becomes frothy, the yeast is active.

3. Can I freeze garlic knots?

Yes, you can freeze garlic knots before baking them. After shaping the knots, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen at 400°F (200°C) for about 10-15 minutes.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping.

5. Can I make these garlic knots without a stand mixer?

Absolutely! You can mix and knead the dough by hand if you don’t have a stand mixer.

6. How do I prevent the garlic knots from becoming too dry?

Be sure not to overbake the garlic knots; they should be golden brown but not overly crisp. Brushing them with garlic butter immediately after baking will help keep them moist.

7. Can I use margarine instead of butter for the garlic coating?

Yes, you can use margarine, but butter provides the best flavor and richness.

8. What can I serve with garlic knots?

Garlic knots are perfect with marinara sauce, or you can pair them with pasta dishes, salads, or soups.

9. How can I make my garlic knots extra garlicky?

For a stronger garlic flavor, you can double the amount of minced garlic in the butter coating or even add garlic powder to the dough.

10. Can I make the dough without yeast?

Yeast is essential for the rise in these garlic knots. If you’re looking for a yeast-free alternative, consider making a biscuit-style dough.

Conclusion

Homemade garlic knots are a crowd-pleasing, easy-to-make treat that adds a touch of Italian comfort to any meal. With their soft, fluffy texture and deliciously garlicky flavor, they’re the perfect side dish, snack, or appetizer. Whether you’re enjoying them warm right out of the oven or saving some for later, these garlic knots will be a hit every time!