Homemade Garlic Knots
These pillowy soft, fluffy, and delicious homemade garlic knots made from scratch are simply heavenly. These are infused with some aromatic garlic butter and parsley for amazing flavors. Freshly baked garlic knots make a perfect side dish or appetizer with any meal.
These are the best homemade garlic knots ever! Don’t feel intimidated about making some delicious garlicky goodness. Preparing the dough from scratch and shaping it into the knots is much simpler than you think.
You can make these garlic knots with some simple ingredients and without using any fancy equipment. If you plan to double the recipe, you can make one large pizza and 16 garlic knots with the same dough. Isn’t it amazing?
Homemade garlic knots are absolutely more flavorful and satisfying than store bought ones. Once you try these easy knots, you will never buy them from the store. Prepare the dough, shape the knots, and bake them until golden brown. Enjoy the aroma from the yeasty bread and garlic in your kitchen!
Serve these knots along with soup or pasta for a comforting dinner. These garlic knots are perfect to feed the crowd for your next get together. Make sure to prepare a big batch as I am sure they will disappear quickly 🙂
Olive oil adds loads of flavor to the garlic knots. It helps the knots to keep soft, moist, and crispy from outside. The buttery garlicky topping adds a beautiful flavor to the knots. You can definitely add olive oil or combine olive oil and butter for topping.
Table of Contents
Ingredients
For Dough:
- All purpose flour
- Active dry Yeast
- Garlic powder
- Olive oil
- Sugar
- Salt
For Topping:
- Unsalted butter
- Garlic
- Garlic powder
- Parsley flakes
- Salt
Garlic Knots Step By Step Recipe
Activating The Yeast
In a large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5-8 minutes and allow the yeast to bloom.
Making And Kneading The Dough
Mix together all purpose flour, garlic powder, and salt in a bowl. Add the flour mixture little at a time into a yeast mixture. Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
Add some oil to the dough and combine everything together. If you find the dough is sticky, add some more flour and keep kneading it until the dough forms together into a smooth ball – about 5-7 minutes.
Kneading The Dough With Hands
Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. You can add a few drops of oil or some flour if required.
Proofing The Dough
Transfer the dough to the bowl and spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until doubled in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
Shaping The Garlic Knots
Line 2 baking trays with parchment paper.
Transfer the dough onto your clean countertop. Punch down the dough with your fingers and knead the dough for 2 minutes.
Divide the dough into 2 equal parts using a sharp knife or dough cutter. Keep one of the dough balls aside under a kitchen towel and transfer the other onto a work surface or to a dough mat.
Roll a dough ball into an oblong shape about 8-9 inches long. Cut the dough into 8 pieces around 1 inch strips each. Start with your hands together in the center, then pull them outward as you roll to help stretch the dough. Try to create around 8-9 inches of a rope.
Repeat the same process with the rest of the dough.
Fold the log shaped dough into a U shape, bring the right side rope underneath the left side, and tie into a knot. You can leave the two ends or tuck them underneath.
Place the garlic knot onto the baking pan. Finish making all of the knots in the same manner. Keep some space between them.
Proofing The Garlic Knots
Cover each of the baking trays with a kitchen towel and allow the knots to proof for about 45 minutes or until they double in size.
In a small bowl, melt some butter, combine the rest of the topping ingredients, and mix them well.
Preheat the oven to 400℉/200℃
Brush half of the buttery topping on the knots.
Bake the knots for 20 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 2 minutes on the countertop.
Transfer them on a cooling rack, brush some prepared topping on top of each garlic knot, and serve.
Tips For Making Garlic Knots
- Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
- Measure the ingredients correctly. Do not add too much flour or else your bread will turn hard. If you accidentally add too much flour, add a couple of tablespoons of water while making the dough.
- Lightly sprinkle the work surface with some flour before kneading the dough if the dough is sticky. I highly recommend using a dough mat for kneading the dough – I have found that the dough will not stick to it and is easy to handle.
- Use a sharp knife or a dough cutter for dividing the dough into equal parts and avoid tearing the dough with your hands – it will reduce the gluten strands which you have formed while kneading the dough.
Variations
- You can use olive oil, salt, and garlic powder as toppings. Combine some olive oil and butter for brushing the knots as well.
- Simply add Italian seasoning, garlic powder, salt, and olive oil/butter in the topping.
- If you want to make cheesy garlic knots, sprinkle ¼ cup grated parmesan cheese on the top.
- Spice them up by adding some chili flakes in the topping.
- About 2 tbsp fresh parsley can be added instead of dried parsley.
- Use the same dough for making a large size pizza.
How To Store Garlic knots?
Homemade knots don’t have preservatives so they cannot be stored at room temperature for more than 2 days.
Store these knots in a zip lock bag, once cooled down completely, for 8 days in a refrigerator.
They can be stored in a freezer-safe bag for 2 months. Take them out on the countertop and reheat them at 350℉ for 3-4 minutes in the toaster oven just before serving.
You can thaw the garlic knots at room temperature and reheat them in the microwave by covering them with a paper towel.
How To Serve Garlic Knots?
These garlic knots go very well on their own or with a dipping sauce. You can serve marinara sauce, garlic dipping sauce, or garlic flavored olive oil.
Serve the garlic knots as a side dish with your Italian dinner. Serve them with pasta, mac and cheese, salad, or hot soup.
Try Other Garlic Bread Recipes
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Homemade Garlic Knots
Ingredients
For Dough
- 3.5 cup All purpose flour
- 2 1/4 tsp Active dry yeast 1 packet
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tbsp Sugar
- 1 1/4 tsp Salt
For Topping
- 1/4 cup Unsalted butter
- 4 large Garlic cloves minced
- 1/4 tsp Garlic powder
- 1 tbsp Parsley dried
- 1/4 tsp Salt
Instructions
Activating The Yeast
- In a large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5-8 minutes and allow the yeast to bloom.
Making And Kneading The Dough
- Mix together all purpose flour, garlic powder, and salt in a bowl. Add the flour mixture little at a time into a yeast mixture. Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
- Add some oil to the dough and combine everything together. If you find the dough is sticky, add some more flour and keep kneading it until the dough forms together into a smooth ball – about 5-7 minutes.
Kneading The Dough With Hands
- Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. You can add a few drops of oil or some flour if required.
Proofing The Dough
- Transfer the dough to the bowl and spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until doubled in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
Shaping The Garlic Knots
- Line 2 baking trays with parchment paper.
- Transfer the dough onto your clean countertop. Punch down the dough with your fingers and knead the dough for 2 minutes.
- Divide the dough into 2 equal parts using a sharp knife or dough cutter. Keep one of the dough balls aside under a kitchen towel and transfer the other onto a work surface or to a dough mat.
- Roll a dough ball into an oblong shape about 8-9 inches long. Cut the dough into 8 pieces around 1 inch strips each. Start with your hands together in the center, then pull them outward as you roll to help stretch the dough. Try to create around 8-9 inches of a rope.
- Repeat the same process with the rest of the dough.
- Fold the log shaped dough into a U shape, bring the right side rope underneath the left side, and tie into a knot. You can leave the two ends or tuck them underneath.Â
- Place the garlic knot onto the baking pan. Finish making all of the knots in the same manner. Keep some space between them.
Proofing The Garlic Knots
- Cover each of the baking trays with a kitchen towel and allow the knots to proof for about 45 minutes or until they double in size.
- In a small bowl, melt some butter, combine the rest of the topping ingredients, and mix them well.
- Preheat the oven to 400℉/200℃
- Brush half of the buttery topping on the knots.
- Bake the knots for 20 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 2 minutes on the countertop.
- Transfer them on a cooling rack, brush some prepared topping on top of each garlic knot, and serve.
Notes
- Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
- Measure the ingredients correctly. Do not add too much flour or else your bread will turn hard. If you accidentally add too much flour, add a couple of tablespoons of water while making the dough.
- Lightly sprinkle the work surface with some flour before kneading the dough if the dough is sticky. I highly recommend using a dough mat for kneading the dough – I have found that the dough will not stick to it and is easy to handle.Â
- Use a sharp knife or a dough cutter for dividing the dough into equal parts and avoid tearing the dough with your hands – it will reduce the gluten strands which you have formed while kneading the dough.
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