Soft Homemade Garlic Knots
Soft, flavorful garlic knots made from homemade dough, brushed with garlic butter, and optionally topped with Parmesan and parsley for a delicious, aromatic treat perfect as a snack, appetizer, or side.
Equipment
- 1 Stand mixer with dough hook attachment
- 1 Sharp pizza cutter or bench scraper
- 2 Silicone baking mats or parchment papers
- 1 Pastry brush
Ingredients
For the Dough:
- 1 ⅓ cups 320 ml warm water (ideally 100–110°F / 38–43°C)
- 2 ¼ teaspoons 7 g instant yeast (one standard packet)
- 1 tablespoon 13 g granulated sugar
- 3 tablespoons 45 ml olive oil or melted butter (about 43 g)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ½ cups about 450 g all-purpose flour, plus extra for dusting
For the Topping:
- 5 tablespoons 71 g unsalted butter, melted
- 3 garlic cloves finely minced or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- Optional garnishes after baking:
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar.Stir gently and let it sit uncovered for about 5 minutes, allowing the yeast to become foamy and active.
- Build the Dough: Add the olive oil (or melted butter), salt, garlic powder, and half of the flour to the yeast mixture. Stir or mix briefly just to combine. Gradually add the remaining flour and mix on low speed for 2 minutes using a dough hook or paddle attachment.
- Knead the Dough: Switch to the dough hook if using a mixer, and knead for an additional 5 minutes until the dough becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 5 minutes. Add flour sparingly if the dough feels too sticky, aiming for a soft but manageable texture.
- First Rise: Lightly oil a clean bowl and place the dough inside, turning it to coat all sides. Cover tightly with plastic wrap, a kitchen towel, or foil, and let it rise at room temperature for 1 to 2 hours, or until it has doubled in size. For a warm proofing environment, you can place the dough in an oven warmed to 150°F (66°C), then turned off, with the door slightly open.
- Shape the Knots: Once risen, punch the dough down gently to release air. Transfer to a floured surface and roll it into a rectangle about 16 inches long and 5 inches wide. Using a sharp knife or pizza cutter, slice the dough into sixteen 1-inch wide strips. Roll each strip into an 8-inch rope, then tie each rope into a knot. Arrange the knots evenly spaced on two baking sheets lined with silicone mats or parchment paper.
- Second Rise: Cover the baking sheets loosely and let the knots rest for 30 to 45 minutes, allowing them to puff up slightly for a softer final texture.
- Prepare Oven and Topping: Preheat your oven to 400°F (204°C). In a small bowl, mix the melted butter with minced garlic, Italian seasoning, and salt. Reserve a portion for brushing after baking.
- Bake and Brush: Brush the knots generously with the garlic butter mixture. Bake for 20 to 23 minutes until golden brown on top. Remove from the oven and immediately brush with the remaining garlic butter. If desired, sprinkle with Parmesan cheese and fresh parsley.
- Serve and Store: Serve warm as is or with your favorite marinara sauce. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to a week.You may also freeze fully baked knots for up to 3 months—simply thaw and warm before serving.
Notes
- Flour Tips: Use spooned and leveled all-purpose flour for accurate measurement to avoid a dense dough.
- Yeast Activation: Ensure water is warm but not hot to avoid killing the yeast.
- Kneading Check: Perform a “windowpane test” by stretching a small piece of dough until translucent without tearing to confirm proper gluten development.
- Flavor Variations: Swap Italian seasoning for fresh herbs like rosemary or thyme for a twist.
- Make Ahead: Dough can be refrigerated overnight after the first rise for more flavor development; bring to room temperature before shaping.
- Serving Idea: Garlic knots pair wonderfully with soups, salads, or pasta dishes for a satisfying meal.
