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Homemade Garlic Knots

Apps & SnacksBakedBreadFinger FoodGarlicOvenPotluckPrep-AheadSavorySidesVegetarian
Time :3 hours 25 minutes
Yield :16 servings
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Soft, flavorful homemade garlic knots topped with parmesan and parsley, perfect for any party appetizer.
Here’s a recurring problem — you order pizza, get an order of garlic knots (of course), wait for the delivery, and by the time your food arrives the knots have become rubbery and tough. Well no more! Homemade Garlic Knots are soft, flavorful, and fluffy with the extra satisfaction of knowing and tasting that it is homemade! With the lovely aromatic flavor of garlic brushed all over and topped with sharp parmesan, Homemade Garlic Knots are a fantastic appetizer for parties when served alongside marinara sauce. Once you make these homemade garlic knots from scratch, you might want to ditch the take-out knots forever.

Ingredients

  • 1 1/3 cups warm water between 100-110 degrees F
  • 2 1/4 teaspoons yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 1/2 cups all-purpose flour divided, plus more, for dusting your hands and a work surface
  • 5 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 cup parmesan cheese optional, grated
  • 2 tablespoons fresh parsley optional, chopped

Directions

  • Add the warm water, the yeast, and the granulated sugar in the bowl of a stand mixer with a dough hook or paddle attachment.
  • Cover it and let it rest for about 5 minutes.
  • Add the olive oil, the salt, the garlic powder, and 1 3/4 cups of the all-purpose flour and mix, about 15 seconds.
  • Add in the remaining 1 3/4 cups of the flour and beat on low speed for 2 minutes.
  • Using the extra flour, lightly dust a work surface, then turn the dough onto the prepared surface. Knead the dough, 3-4 minutes.
  • Grease a bowl with nonstick spray.
  • Put the dough into the prepared bowl, moving and turning it to coat all sides.
  • Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 2 hours.
  • Using the extra flour, lightly dust a new work surface, then turn the dough out onto the prepared work surface.
  • Punch the dough down to release the air.
  • Shape the dough into a 16x5-inch log. Using a sharp knife or pizza cutter, slice the log into 16 (1-inch) strips.
  • Roll each of the strips into 8-inch ropes.
  • Tie the dough ropes into knots, tucking in the ends of the knot.
  • Place the knots on two parchment-paper-lined baking trays. Cover the knots and let them rest for about 30-45 minutes. This will produce softer, fluffier rolls.
  • Preheat the oven to 400 degrees F.
  • While the knots rest, stir the melted butter, the garlic, the Italian seasoning, and the salt together.
  • Brush the butter mixture over the knots, reserving some for serving. Bake the knots until golden-brown on top, about 20-23 minutes.
  • Transfer the knots from the oven.
  • Brush the knots with the reserved butter mixture. Garnish with the parmesan cheese and the parsley.
  • Serve.
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