Save to Pinterest Soft, fluffy knots of dough brushed with aromatic garlic butter—perfect as a quick snack or appetizer for any occasion.
I love making these garlic knots for family gatherings because they always disappear quickly and bring everyone together.
Ingredients
- Dough: 2 cups (250 g) all-purpose flour, 1 tsp instant dry yeast, 1 tsp sugar, 3/4 tsp salt, 2/3 cup (160 ml) warm water, 2 tbsp olive oil
- Garlic Butter: 1/4 cup (60 g) unsalted butter, 3 cloves garlic minced, 2 tbsp fresh parsley finely chopped, 1/4 tsp salt, 2 tbsp grated Parmesan cheese (optional)
Instructions
- Step 1:
- In a large bowl, combine flour, instant yeast, sugar, and salt. Mix well.
- Step 2:
- Add warm water and olive oil. Stir until a shaggy dough forms.
- Step 3:
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
- Step 4:
- Cover and let rest for 10 minutes to relax the gluten.
- Step 5:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 6:
- Divide dough into 12 equal pieces. Roll each piece into a rope about 6 inches (15 cm) long and tie into a knot.
- Step 7:
- Place knots on the baking sheet, spacing evenly.
- Step 8:
- Bake for 13–15 minutes, or until golden brown.
- Step 9:
- Meanwhile, melt butter in a small saucepan. Add minced garlic and cook for 1 minute on low heat. Stir in parsley and salt.
- Step 10:
- Remove knots from oven. Immediately brush generously with garlic butter and sprinkle with Parmesan, if using.
- Step 11:
- Serve warm.
Save to Pinterest These garlic knots always bring smiles to my family's faces during holiday dinners.
Notes
For extra flavor, add a pinch of dried Italian herbs to the butter. Knots can be made ahead and reheated briefly before serving. Serve with marinara sauce for dipping.
Required Tools
Mixing bowl, measuring cups and spoons, baking sheet, parchment paper, small saucepan, pastry brush.
Nutritional Information
Per serving: Calories 120, Total Fat 5 g, Carbohydrates 16 g, Protein 3 g.
Save to Pinterest This recipe is a surefire way to make any gathering tastier and more memorable.
Recipe FAQ
- → What type of flour is best for soft knots?
All-purpose flour works well for achieving a soft, elastic dough suitable for knots that are tender yet hold their shape.
- → How long should the dough rest before baking?
After kneading, the dough should rest for about 10 minutes to relax the gluten and make shaping easier.
- → Can I add herbs to the garlic butter?
Yes, adding dried Italian herbs or fresh parsley enhances the aroma and flavor of the garlic butter.
- → What’s the ideal baking temperature for the knots?
Baking at 400°F (200°C) ensures a golden-brown crust while keeping the inside soft and fluffy.
- → Is it better to brush the knots before or after baking?
Brushing the knots with garlic butter immediately after baking locks in flavor and moisture for the best taste.
- → How can I store leftover garlic knots?
Store leftovers in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat before serving.