Description
Homemade Garlic Knots are soft, flavorful, and easy-to-make bread rolls tied into perfect knots and brushed with a savory garlic butter topping. These garlic knots are ideal as a side dish or appetizer, delicious straight from the oven or served with marinara sauce for dipping. The recipe uses a stand mixer for kneading, a two-stage rising process to develop the dough's texture, and baking to golden perfection.
Ingredients
Dough
- 1 and 1/3 cups (320ml) warm water (between 100–110°F, 38–43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 Tablespoon (13g) granulated sugar
- 3 Tablespoons (45ml) olive oil or 43g melted butter
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface
Topping
- 5 Tablespoons (71g) unsalted butter, melted
- 3 garlic cloves, minced; or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Optional after baking: 1/4 cup grated Parmesan cheese
- Optional after baking: 2 Tablespoons chopped fresh parsley
Instructions
- Activate the yeast: Whisk warm water, yeast, and granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes until foamy to activate the yeast.
- Mix the dough: Add olive oil (or melted butter), salt, garlic powder, and half of the flour to the yeast mixture. Beat for 15 seconds, then add the remaining flour. Mix on low speed for 2 minutes to combine.
- Knead the dough: Switch to the dough hook and knead the dough for an additional 5 minutes on low speed, or knead by hand on a lightly floured surface for 5 minutes until the dough is soft and slightly tacky. Add flour in small amounts if too sticky, but do not dry out the dough. Perform a windowpane test to ensure the dough is kneaded enough.
- First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turning it to coat all sides. Cover the bowl with foil, plastic wrap, or a towel. Let the dough rise at room temperature for 1–2 hours until doubled in size. For a warm rising environment, preheat oven to 150°F (66°C), turn it off, place dough inside with door slightly ajar, after 30 minutes close door, remove when risen.
- Shape the knots: Punch down the risen dough to release air. On a floured surface, shape the dough into a 16×5-inch log. Slice into 16 strips about 1-inch wide. Roll each strip into an 8-inch rope and tie into a knot. Place knots on 2 baking sheets lined with silicone mats or parchment paper.
- Second rise: Lightly cover the knots and let rest for 30 to 45 minutes until they puff up slightly, producing softer rolls.
- Preheat oven: Towards the end of the rest time, preheat oven to 400°F (204°C).
- Prepare garlic butter topping: Stir melted butter, minced garlic (or garlic powder), Italian seasoning, and salt together. Brush generously over each knot. Reserve some topping for after baking.
- Bake the knots: Bake in the preheated oven for 20–23 minutes or until golden brown on top.
- Brush and garnish: Remove baked knots from oven and immediately brush with remaining garlic butter. Optionally, sprinkle with grated Parmesan cheese and chopped parsley.
- Serve and store: Serve warm plain or with marinara sauce for dipping. Store leftovers at room temperature up to 2 days, refrigerate up to 1 week, or freeze baked and cooled knots for up to 3 months. Reheat by microwaving for a few seconds as desired.
Notes
- Use a stand mixer with a dough hook for easier kneading, but hand kneading works well too.
- If dough is sticky, add flour one teaspoon at a time, but avoid over-flouring to keep dough soft.
- The windowpane test ensures proper gluten development before rising.
- The second rise softens the knots and helps them puff up.
- You can substitute olive oil with melted butter in the dough for a richer flavor.
- Serve knots fresh for best taste; freezing extends shelf life.
- Marinara sauce pairs beautifully with these garlic knots as a dipping option.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
