Description
These Garlic Knots are soft, buttery, and packed with garlicky flavor. Made from a simple yeast dough enriched with milk and butter, then tied into knots, baked to golden perfection, and brushed with a fragrant garlic butter topping. Perfect as an appetizer or side dish to pasta and salad.
Ingredients
Scale
Garlic Knots Dough
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings
- Freshly-grated Parmesan cheese
- Flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids: In a microwave-safe bowl, combine water and melted butter, then add milk and honey and stir until combined. Microwave for 1 minute, stir, then continue microwaving in 15 second intervals until mixture reaches 110°F, warm but not hot to touch.
- Add yeast: Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle yeast evenly over the top, stir briefly with a fork, then let rest for 5 minutes until foamy.
- Add dry ingredients: Add 3 1/2 cups flour, sea salt, and garlic powder to the yeast mixture. Using the dough hook, mix on medium-low until combined. If dough is sticky, add up to 1/2 cup more flour gradually until dough pulls from bowl sides and is slightly sticky. Continue mixing on low for 4-5 minutes until dough is smooth. Shape into a ball and place in a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel and let rise for 15 minutes until slightly puffed.
- Prep oven and baking sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Form the garlic knots: Shape the dough into a 16-inch long log with even thickness. Cut into 15 or 16 equal pieces. Roll each piece into an 8-inch rope and tie into a knot. Place knots on prepared baking sheet. Cover loosely with kitchen towel and let rise for 15 minutes.
- Bake: Remove towel and bake knots for 15 minutes until lightly golden and cooked through. Meanwhile, whisk melted butter, parsley, and garlic powder to prepare garlic butter.
- Brush with garlic butter: As soon as garlic knots come out of the oven, transfer baking sheet to a wire rack. Immediately brush garlic butter over each knot, then sprinkle with Parmesan cheese and flaky sea salt.
- Serve: Serve warm and enjoy these flavorful garlic knots as a delicious appetizer or side.
Notes
- Use a digital thermometer for accurately warming liquids to 110°F to activate the yeast properly.
- If dough is too sticky after adding all 4 cups flour, add a tablespoon more at a time until workable.
- Fresh parsley in garlic butter can be swapped with dried parsley in a pinch, but fresh adds better flavor.
- Brush the knots immediately after baking to maximize buttery garlic absorption.
- These garlic knots can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.
- Reheat frozen knots in a 350°F oven for 8-10 minutes until warmed through.
Nutrition
- Serving Size: 1 knot
- Calories: 125 kcal
- Sugar: 1.5 g
- Sodium: 130 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 12 mg
