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Best Homemade Garlic Knots

Delicious Best Homemade Garlic Knots recipe with step-by-step instructions.
Print Recipe
Prep Time 1 hour 35 minutes
Cook Time 3 hours 10 minutes
Total Time 4 hours 45 minutes
Servings: 16 knots
Calories: 2150
Ingredients Method

Ingredients
  

For the dough
  • 1 cup water (warm to the touch, about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 3 1/3 cups bread flour (plus 1-2 tablespoons if needed for tackiness)
For the garlic butter topping
  • 6 tablespoons salted butter, melted
  • 4 garlic cloves, freshly minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup freshly grated parmesan cheese
  • 3 tablespoons fresh parsley, finely chopped

Method
 

  1. In a large bowl, combine the warm water, active dry yeast, and honey. Let this sit undisturbed for 5 minutes until it becomes foamy—this bloom ensures your yeast is alive and active. Stir in the olive oil, salt, and garlic powder, then add half the bread flour (about 1 2/3 cups). Mix until combined, then add the remaining flour gradually while mixing on low speed for about 2 minutes. The dough should come together into a shaggy mass.
  2. Turn the dough out onto a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic. If the dough feels too sticky, add 1-2 tablespoons more flour as needed. Place the kneaded dough into an oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size. I like to let it rise on my kitchen counter away from drafts—a warm, undisturbed spot really makes a difference in rise time.
  3. While the dough rises, prepare your garlic butter mixture: combine the melted salted butter, freshly minced garlic, dried Italian seasoning, 1/2 teaspoon salt, and crushed red pepper flakes in a small bowl. Set aside. Line two baking sheets with parchment paper. Once the dough has doubled, punch it down gently and divide it into 16 equal pieces. Roll each piece into an 8-inch rope on a lightly floured surface, then tie each rope into a simple knot shape by bringing one end over and under the other.
  4. Place the tied knots onto the prepared baking sheets, leaving about 2 inches between each one. Cover them loosely with a damp towel or plastic wrap and let them rest for 30-45 minutes until puffy and risen. While they're rising, preheat your oven to 400°F. I find that letting them rise just until they're soft and pillowy—not overly puffy—gives the best texture when baked.
  5. Once the knots have risen and the oven is preheated, brush them generously with half of the garlic butter mixture from Step 3. Bake for 20-23 minutes until they're golden brown and cooked through. Remove from the oven and immediately brush with the remaining garlic butter mixture. While still warm, sprinkle the freshly grated parmesan cheese and finely chopped fresh parsley over the top. The heat will help the flavors meld beautifully.