These homemade garlic knots are the perfect combination of soft, pillowy bread and rich, garlicky butter. Originating from Italian-American pizzerias as a creative way to use leftover pizza dough, these knots have become a beloved classic that outshines their humble beginnings. The contrast between the golden-brown exterior and the fluffy interior, all coated in aromatic garlic butter and Parmesan, creates an irresistible appetizer that will disappear from your table in minutes.

Why You’ll Love This Recipe

• These garlic knots use simple pantry ingredients but deliver restaurant-quality results
• The dough is versatile and forgiving, making it perfect for beginner bread makers
• Each knot has the perfect balance of garlic flavor without being overwhelming
• They make an impressive side dish or appetizer for gatherings and dinner parties
• Leftover knots can be quickly reheated for a delicious snack anytime

Ingredients

• Bread Flour: Creates a chewier texture with better structure than all-purpose flour, but you can substitute all-purpose flour if that’s what you have on hand
• Sugar: Just a touch to help feed the yeast and encourage proper rising without making the dough sweet
• Active Dry Yeast: Ensures your dough rises properly; instant yeast can be substituted and won’t require proofing
• Salt: Essential for flavor development in the dough; kosher salt is preferred for its clean taste
• Water: Use warm water (110-115°F) to activate the yeast properly—too hot will kill the yeast, too cool won’t activate it
• Olive Oil: Adds flavor to the dough and helps create a tender texture; use a good quality olive oil for best results
• Butter: Forms the base of the garlic coating; use unsalted to control the salt level
• Garlic: Fresh minced garlic provides the most vibrant flavor, but pre-minced can work in a pinch
• Fresh Parsley: Adds color, freshness, and a subtle herbal note that balances the rich garlic butter
• Garlic Salt/Powder: Enhances the garlic flavor throughout the coating
• Parmesan Cheese: Adds a savory, umami finish; freshly grated will melt better than pre-packaged versions

Variations

Herb and Cheese Knots

Transform these garlic knots by adding a mixture of fresh herbs like rosemary, thyme, and oregano to both the dough and the butter coating. Mix in grated mozzarella or fontina cheese into the dough before shaping for an extra cheesy pull-apart experience. This variation pairs beautifully with Italian soups and stews.

Spicy Garlic Knots

For heat lovers, add red pepper flakes to the garlic butter mixture and sprinkle some on top before serving. You can also incorporate finely diced jalapeños or a dash of cayenne pepper into the butter coating. The spicy kick contrasts wonderfully with the soft, bready texture of the knots.

Sweet Cinnamon Knots

Take these knots in a completely different direction by replacing the garlic butter with a mixture of melted butter, cinnamon, and sugar. After baking, drizzle with a simple powdered sugar glaze for a dessert version of these knots that’s perfect with coffee or as an after-dinner treat.

How to Make the Recipe

Step 1: Prepare the Dough

In your stand mixer bowl with the dough hook attachment, combine bread flour, sugar, yeast, and salt with a quick whisk. Turn the mixer to low speed and slowly add warm water and olive oil until a dough ball forms around the hook. If the dough feels too sticky, gradually add more flour one tablespoon at a time. Conversely, if it seems too dry, add water one tablespoon at a time until you achieve a smooth consistency. Knead the dough briefly on a floured surface into a firm, smooth ball.

Step 2: First Rise

Place your dough ball in a large bowl greased with olive oil, turning once to coat. Cover with plastic wrap and let it rise in a warm location for about 90 minutes, or until it doubles in size. This slow rise develops flavor and texture in your knots, so don’t rush this step.

Step 3: Shape the Knots

Turn the risen dough onto a lightly floured surface and divide it into two equal portions. Let these rest for 10 minutes to relax the gluten. Cut each portion into 8 pieces (16 total). Roll each piece into a rope about 7-8 inches long, then tie into a simple knot, tucking the ends underneath. Place the shaped knots on a parchment-lined baking sheet with enough space between them to expand.

Step 4: Second Rise and Bake

Cover the shaped knots loosely with plastic wrap and let them rise for an additional 30 minutes. Meanwhile, preheat your oven to 450°F. You can brush the knots lightly with garlic butter before baking if desired. Bake for approximately 20 minutes until they’re golden brown and firm to the touch.

Step 5: Apply Garlic Coating

While the knots are baking, prepare the garlic coating by melting butter in a small pan over medium-low heat. Add minced garlic and simmer for 1-2 minutes until fragrant, being careful not to brown the garlic. Stir in parsley and garlic salt or powder. After removing the knots from the oven and allowing them to cool for 5 minutes, generously brush them with the garlic butter mixture and sprinkle with Parmesan cheese. Serve warm for the best experience.

Tips for Making the Recipe

• Check your yeast’s expiration date before starting – expired yeast won’t rise properly
• The temperature of your water is crucial – use a kitchen thermometer to ensure it’s between 110-115°F
• When kneading, the dough should be tacky but not sticky – it should clear the sides of the bowl but may still stick slightly to the bottom
• Let the shaped knots rise on the baking sheet you’ll use for baking to avoid deflating them when transferring
• For even baking, rotate your baking sheet halfway through the baking time
• When making the garlic butter, cook the garlic just until fragrant – overcooked garlic becomes bitter

How to Serve

These garlic knots are best served warm, straight from the oven after being coated with garlic butter and sprinkled with Parmesan. They make a perfect accompaniment to pasta dishes, particularly those with marinara or alfredo sauce for dipping. Serve them as a starter at your next Italian dinner party with a small bowl of extra marinara sauce on the side.

For a more substantial offering, place a basket of garlic knots at the center of the table alongside a charcuterie board with Italian meats, cheeses, and olives. They’re also ideal companions to soups and salads, turning a light meal into something more satisfying. For casual gatherings, pair with your favorite dipping sauces like ranch, pesto, or honey butter for variety.

Make Ahead

The beauty of these garlic knots is that you can prepare components in advance to save time later. The dough can be made up to 24 hours ahead and refrigerated after the first rise. Simply punch it down, cover tightly with plastic wrap, and store in the refrigerator. When ready to use, allow the dough to come to room temperature for about 30 minutes before shaping into knots.

You can also freeze the shaped, unbaked knots on a baking sheet until solid, then transfer them to a freezer bag for up to 1 month. When ready to bake, arrange the frozen knots on a baking sheet, cover, and let thaw and rise in the refrigerator overnight or at room temperature for about 2 hours before baking.

The garlic butter can be prepared up to 3 days in advance and stored in the refrigerator. Simply reheat gently before using. Fully baked garlic knots can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat in a 350°F oven for 5-7 minutes until warmed through.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, though the texture won’t be quite as chewy. Bread flour has a higher protein content that creates more gluten, giving the knots their distinctive texture. If using all-purpose flour, you may need slightly less water, so add it gradually.

Why didn’t my dough rise properly?

There are several potential reasons: your yeast might be expired, the water temperature might have been too hot (killing the yeast) or too cold (not activating it), or the rising environment might have been too cool. For optimal rising, place your dough in a warm, draft-free spot around 75-80°F.

Can I make these without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand. Combine the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead by hand for about 10 minutes until smooth and elastic.

How do I know when the garlic knots are done baking?

The knots should be golden brown on top and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach about 190°F. If the knots are browning too quickly but aren’t done inside, cover them loosely with aluminum foil for the remaining baking time.

Conclusion

These homemade garlic knots offer the perfect combination of simplicity and impressive results, allowing you to bring the beloved restaurant appetizer right to your own table. With their soft, pillowy texture and irresistible garlic-butter coating, they’re sure to become a requested favorite at family dinners and special gatherings alike. Whether served alongside your favorite Italian dishes or enjoyed on their own, these garlic knots prove that sometimes the simplest recipes create the most memorable food experiences. Give them a try the next time you want to add something special to your meal – your family and friends will thank you!

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