Prep time: 30 mins | Cook time: 20 mins | Inactive time: 2 hrs | Total hours: 2 hrs 50 mins | Yield: 16 large garlic knots
These delicious Homemade Garlic Knots are perfect on their own or dipped in zesty marinara sauce. A simple recipe with maybe a bit of work knotting the dough but overall this is easy to pull together using only everyday ingredients.
Ingredients
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Dough:
3 and 3/4 c. bread flour
1 and 1/2 tsp granulated sugar
1 envelope active dry yeast
2 tsp salt
1 1/2 c. warm water, 110 – 115 degrees (F)
2 tbsp plus 2 tsp olive oil, divided
Garlic coating:
1 stick unsalted butter
6 cloves garlic, minced
1/2 c. fresh parsley, minced
1 and 1/2 tsp garlic salt
1/4 c. Parmesan cheese, grated
How to make Homemade Garlic Knots
Dough:
Step 1: Add the bread flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with the dough hook. Whisk the ingredients gently to combine. Adjust the mixture to low speed, then pour the warm water into the bowl along with 2 tbsp olive oil. Continue to beat until the dough forms a ball around the hook. Add 1 tbsp flour at a time if the dough turned out very sticky until you have a solid ball of dough. Or add 1 tbsp water at a time if the dough is too dry. Then, gently knead the dough on a lightly floured surface until smooth and firm.
Step 2: With the rest of the 2 tsp olive oil, grease a large bowl. Place the dough in the bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for at least 90 minutes until the size doubled.
Step 3: Place the dough on a lightly floured surface and equally divide into 2 pieces. Onto a piece of plastic wrap, place each round of dough, and allow them to rest for at least 10 minutes. Lightly sprinkle with flour each round of dough, then slice them into quarters using a sharp knife. Into a triangle, press each quarter and slice again in half. At this point, you should have 16 pieces of dough. With a bit of flour, dust the pieces of dough and quickly shape each into balls. And into a long rope, roll each dough ball, then tie it into a knot. On the prepared baking sheet, put the knots and loosely cover them with plastic wrap. Set aside for at least 30 minutes to rise a bit more.
Step 4: In the meantime, prepare the oven. Preheat it to 450 degrees F.
Step 5: Remove the plastic wrap, put the garlic knots in the preheated oven, and bake for about 20 minutes or until firm and golden brown.
Step 6: When done, take the knots out of the oven and allow them to cool for at least 5 minutes. With the garlic coating, brush baked knots and sprinkle with cheese. Enjoy warm.
Garlic coating:
Step 1: In a small pan, melt the butter over medium-low heat. Add the garlic to the melted butter and cook for about a minute or two until aromatic, making sure not to overcook the garlic. Then, add in the parsley and garlic salt. Stir to combine, then season with more salt if needed. Take away from heat and set aside.
Notes:
If you want darker and more flavorful garlic knots, I suggest brushing the knots with the garlic coating before and after baking.
To freeze, prepare the garlic knots as directed. Bake in a 275 degrees oven for about 16 minutes. Allow to cool completely, then flash freeze for about 3 hours on a sheet pan until the knots are frozen solid. To a freezer-safe bag, transfer the knots and freeze for up to 2 months. To serve, reheat in a preheated 400 degrees oven for about 10 to 15 minutes until lightly golden brown and warm in the middle. Before serving, brush with garlic butter.
Ingredients
- Dough:
- 3 and 3/4 c. bread flour
- 1 and 1/2 tsp granulated sugar
- 1 envelope active dry yeast
- 2 tsp salt
- 1 1/2 c. warm water, 110 - 115 degrees (F)
- 2 tbsp plus 2 tsp olive oil, divided
- Garlic coating:
- 1 stick unsalted butter
- 6 cloves garlic, minced
- 1/2 c. fresh parsley, minced
- 1 and 1/2 tsp garlic salt
- 1/4 c. Parmesan cheese, grated
Instructions
Dough:
Step 1: Add the bread flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with the dough hook. Whisk the ingredients gently to combine. Adjust the mixture to low speed, then pour the warm water into the bowl along with 2 tbsp olive oil. Continue to beat until the dough forms a ball around the hook. Add 1 tbsp flour at a time if the dough turned out very sticky until you have a solid ball of dough. Or add 1 tbsp water at a time if the dough is too dry. Then, gently knead the dough on a lightly floured surface until smooth and firm.
Step 2: With the rest of the 2 tsp olive oil, grease a large bowl. Place the dough in the bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for at least 90 minutes until the size doubled.
Step 3: Place the dough on a lightly floured surface and equally divide into 2 pieces. Onto a piece of plastic wrap, place each round of dough, and allow them to rest for at least 10 minutes. Lightly sprinkle with flour each round of dough, then slice them into quarters using a sharp knife. Into a triangle, press each quarter and slice again in half. At this point, you should have 16 pieces of dough. With a bit of flour, dust the pieces of dough and quickly shape each into balls. And into a long rope, roll each dough ball, then tie it into a knot. On the prepared baking sheet, put the knots and loosely cover them with plastic wrap. Set aside for at least 30 minutes to rise a bit more.
Step 4: In the meantime, prepare the oven. Preheat it to 450 degrees F.
Step 5: Remove the plastic wrap, put the garlic knots in the preheated oven, and bake for about 20 minutes or until firm and golden brown.
Step 6: When done, take the knots out of the oven and allow them to cool for at least 5 minutes. With the garlic coating, brush baked knots and sprinkle with cheese. Enjoy warm.
Garlic coating:
Step 1: In a small pan, melt the butter over medium-low heat. Add the garlic to the melted butter and cook for about a minute or two until aromatic, making sure not to overcook the garlic. Then, add in the parsley and garlic salt. Stir to combine, then season with more salt if needed. Take away from heat and set aside.
Notes
If you want darker and more flavorful garlic knots, I suggest brushing the knots with the garlic coating before and after baking. To freeze, prepare the garlic knots as directed. Bake in a 275 degrees oven for about 16 minutes. Allow to cool completely, then flash freeze for about 3 hours on a sheet pan until the knots are frozen solid. To a freezer-safe bag, transfer the knots and freeze for up to 2 months. To serve, reheat in a preheated 400 degrees oven for about 10 to 15 minutes until lightly golden brown and warm in the middle. Before serving, brush with garlic butter.
