Homemade Garlic Knots
Soft homemade dough transforms into golden Homemade Garlic Knots brushed with savory garlic butter and finished with parmesan and parsley.
Servings: 12 servings
Ingredients
- 1 ¼ cups lukewarm water
- 1 tablespoon granulated white sugar
- 2 ¼ teaspoons instant yeast about 1 packet
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ¼ cups all-purpose flour plus more for working with the dough
- 2 tablespoons chopped fresh parsley for garnish, optional
Garlic Butter
- 6 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 3 tablespoons grated Parmesan cheese for garnish, optional
Instructions
Make and Shape the Dough
- Add the lukewarm water, sugar, and yeast to the bowl of a stand mixer. Let the yeast mixture sit for 5 minutes.
- Add the olive oil, salt, and garlic powder to the yeast mixture and whisk to combine. Gradually add the flour in batches and beat on low speed for 2-3 minutes, until all the flour is fully incorporated. Increase the speed to low-medium and beat the dough for 4-5 minutes, until soft and smooth.
- Lightly grease the bowl and dough, then cover with a kitchen towel. Place the bowl in a warm place and let the dough rise for 1-2 hours, until almost doubled in size.
- Sprinkle the flour over a work surface and transfer the risen dough to it. Punch the dough down and shape it into a rectangular log.
- Using a knife, divide the dough into 12-16 equal strips. Roll each strip into a long rope, tie each rope into a knot, and tuck both ends underneath the knot.
- Place the prepared garlic knots on a baking tray lined with parchment paper. Cover the knots with a kitchen towel and place them in a warm area to rise for 1 hour.
Prepare the Garlic Butter and Bake
- Preheat the oven to 400°F.
- Melt the butter in a medium microwave-safe bowl. Once melted, add the garlic, oregano, parsley, basil, and salt, and mix until combined to prepare the butter topping.
- Brush the butter topping over the risen garlic knots. Reserve some of the butter topping for brushing the knots after baking.
- Bake the garlic knots for about 25-30 minutes, until light golden on top.
Finish and Serve
- Remove the garlic knots from the oven and brush them with the reserved butter topping. Sprinkle the garlic knots with parmesan cheese and parsley.
- Serve the garlic knots with marinara sauce and enjoy.
Notes
- You can knead the dough by hand if you don’t have a stand mixer. Knead for about 10-15 minutes, until the dough is soft and smooth.
- If your kitchen isn’t warm enough, place the covered dough in an OFF oven with the oven light turned on to create a warmer environment for rising.
- You can use Italian seasoning in place of the dried basil, parsley, and oregano in the garlic butter.
- Keep the garlic knots similar in size and thickness so they bake evenly.
Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 269mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg