Easy Homemade Garlic Knots

a hand dipping a garlic knot into a bowl of marinara sauce.

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5 from 1 vote

Chewy on the inside, crispy on the outside and topped with garlic butter!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20

rising time 1 30

Total Time 1 50

Servings knots

Calories 155kcal

Author Tracy

Equipment

Ingredients

Dough

3 1/2 cups bread flour 475 g
2 1/4 teaspoon active yeast 10 g
2 tablespoons olive oil
1 1/3 cup warm water up to 90 degress
1 teaspoon fine ground salt 9 g
1 teaspoon garlic powder 4 g

Topping

5 tablespoons salted butter
4 cloves garlic minced, 1 tablespoon
1 teaspoon Italian Seasoning
1/4 cup Parmesan cheese grated
fresh parsley minced to garnish

Instructions

Activate Yeast: Add sugar and water to the bowl of a stand mixer and whisk to dissolve the sugar. Sprinkle yeast on top and let activate. About 10 minutes. Or use instant yeast to skip the activation time.
Create Dough: In a medium-sized bowl, add flour, salt, and garlic powder and give a quick mix. Once the yeast is activated, add olive oil to the stand mixer and mix on low for 5-10 seconds. While mixing on low, add the flour one cup at a time letting the flour incorporate after every addition. Repeat with all flour and mix until a dough ball is formed. Let mix in the stand mixer for 1 more minute.
Proof: Lightly oil the bottom and the sides of a large bowl and add the dough ball. Cover with plastic wrap and let it proof until it has doubled in size, about 1 hr.
Prep Butter: Add the butter to a small saucepan on medium and melt. Once fully melted, add the garlic and the Italian seasoning and mix. Add to a small bowl.
Portion: Preheat the oven to 400 ℉. Once proofed, gently punch down and form into a ball. Lightly flour a clean work surface or a large cutting board. Use a dough cutter or butter knife to cut 16 equal pieces of dough from the dough ball. It is best to use a kitchen scale to ensure that all of the pieces are the same size, weighing from 1.75 - 2.00 oz each.
Shape: Take each piece and roll it out into an 8-inch log. Tie into a knot by bringing the two ends up, and then one end through the center to tie a knot with the dough log. Place on the parchment-lined baking tray and repeat with all 16 pieces of dough.
Rise Again: Gently cover the baking trays with the shaped knots with a linen kitchen towel and let rise for another 30 minutes.
Bake: Use a pastry brush to gently brush the tops of the garlic knots with the melted butter. Save some of the butter for when the knots are baked. Bake in the oven on the two middle racks for 10 minutes then rotate the trays on the racks, moving the lower tray up and the higher tray down. Bake for another 8-10 minutes until the tops of the knots begin to golden.
Finishing Touches: Use the pastry brush to brush the last bit of butter (avoid any raw garlic) onto the tops of the knots. Sprinkle with Parmesan cheese while the butter is still melted so it sticks. Garnish with minced fresh parsley.
Serve and Enjoy with your favorite marinara dipping sauce!

Video

Notes

Storage

These garlic knots don't last long! But you can store them in an airtight container at room temperature for 2-3 days.

Make Ahead

Freeze the Dough: You can make the dough and freeze after the dough has risen. To freeze, lightly coat the dough ball with olive oil and then add to a zip lock bag, removing as much air as you can. Freeze for up to 3 months. To thaw, remove from the freezer and let it thaw in the fridge overnight before shaping.

Freeze the Shaped Knots: You can also shape the knots, let rise, and then freeze. Flash freeze the knots first by adding the whole tray to the freezer for 1-2 hours. Then add to a ziplock bag and freeze for up to 3 months. To thaw, remove them from the freezer and let them thaw overnight in the fridge before topping with butter and garlic and baking.

Freeze Baked Knots: Personally, not recommended. You'll lose the added crunch on the outside. Plus, it's highly unlikely you'll have any leftovers TO freeze!

Substitutions

Bread Flour: You can also use all purpose flour. This will create a fluffier knot.

Italian Seasoning: Use your favorite blend, or just use dried parsley.

Parmesan Cheese: We find that the final look of pregrated Parmesan cheese is the best, but of course you can shred/grate your own! Make them cheesy garlic knots by adding freshly shredded cheese to each of the knots before baking!

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