Garlic Knots

The perfect, soft and fluffy rolls topped with savoury garlic butter, this Garlic Knots recipe is easy to make and perfect for beginners!

Course Bread

Cuisine American, Italian

Keyword Garlic Knots

Prep Time 20

Cook Time 15

Rising Time 1

Total Time 1 35

Servings garlic knots

Calories 182kcal

Author Chrissie

Equipment

Ingredients

1 1/4 cup milk at room temperature
2 1/4 teaspoons active dry yeast
2 tablespoons white sugar
3 1/4 cup all purpose flour plus 1/4 cup if necessary
1 teaspoon sea salt
1 large egg
6 tablespoons softened butter
1/3 cup unsalted butter melted
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon salt
chopped fresh parsley for garnish

Instructions

Add the milk, yeast, and sugar to the bowl of your stand mixer fitted with the dough hook attachment (or, if you're making them by hand, to a mixing bowl). Stir them together and let sit for 5 minutes until the mixture is bubbly.
Next add the flour, salt, and egg to the bowl and stir everything together on low speed until a soft dough forms.
Continue kneading the dough on low or medium-low speed and add the soft butter to the dough as it kneads, one tablespoon at a time. This will seem strange at first, but as it mixes into the dough, the dough will become more elastic and soft.
Form the dough into a ball and rise it in the mixing bowl covered in plastic wrap for about 45 minutes, or until the dough almost doubles in size.
After it rises, punch down the dough and divide it into 16 pieces.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Roll each piece into a snake-like shape that can be tied, about 6-8 inches in length.
Tie each one in a single knot and place them on a baking sheet lined with parchment paper (or two, depending on the size of your baking sheets). Be sure to space them out as they will puff up in the oven. Let them sit for about 10 minutes.
Mix the melted butter with the garlic powder (or fresh garlic), dried parsley, and salt.
Brush the butter mixture over the garlic knots before baking, reserving about 1/3 of the butter mixture for after baking.
Bake the rolls at 350 degrees Fahrenheit (175 degrees Celsius) for about 15 minutes or until they begin to turn golden brown.
When you remove them from the oven, add some freshly chopped parsley to the remaining butter mixture and brush it onto the garlic knots.
Let them cool a little bit, then serve warm.

Notes

Make Ahead Instructions

To make these garlic knots ahead of time, make the dough and rise it in the fridge overnight. In the morning, let the dough sit out for 30 minutes at room temperature before shaping the knots and baking as directed in the recipe.

Freezer Instructions

We recommend freezing the knots after baking for best results. Freeze them in an airtight container or bag with a layer of parchment paper between them to keep them from sticking. Thaw them at room temperature and reheat before serving in the oven for a few minutes.

Storage Instructions

Store the garlic knots in an airtight container or bag at room temperature for up to 3 days. For best results, reheat them in the oven for a few minutes before serving.

Nutrition