Description
Soft, pillowy knots of bread dough brushed with a rich garlic butter and topped with Parmesan cheese. These homemade garlic knots are perfect as an appetizer or alongside your favorite Italian meal.
Ingredients
Scale
- For the dough:
- 3 and 3/4 cups bread flour
- 1 and 1/2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 teaspoons salt
- 1 and 1/2 cups warm water (110-115°F)
- 2 tablespoons plus 2 teaspoons olive oil, divided
- For the garlic coating:
- 1/2 cup (113g) unsalted butter
- 6 cloves garlic, minced
- 1/3 cup fresh parsley, minced
- 1 and 1/2 teaspoons garlic salt or garlic powder
- 1/3 cup Parmesan cheese, finely grated
Instructions
- Prepare the dough mixture: In the bowl of a stand mixer fitted with the dough hook, add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil. Beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until it comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Knead the dough: Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.
- Divide and rest the dough: Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece of plastic wrap and let them rest for 10 minutes. Dust the top of each round with a little flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough.
- Shape the knots: Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on a prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes. The knots will rise a little more during this time.
- Bake the knots: Preheat oven to 450°F. Remove the plastic wrap from the garlic knots. If desired, brush with a little garlic butter (optional). Place the garlic knots in the preheated oven and bake for 20 minutes, or until knots are golden brown and firm.
- Prepare the garlic coating: While the knots are baking, melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to overcook it). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat.
- Finish and serve: Cool knots for 5 minutes, then brush the freshly baked knots with the garlic coating. Sprinkle with Parmesan cheese and serve warm!
Notes
- For the best flavor, use fresh garlic instead of pre-minced.
- You can make the dough ahead of time and refrigerate it overnight for a slow rise, which develops more flavor.
- These garlic knots can be frozen after baking. Just reheat in a 350°F oven for about 5-10 minutes until warm.
- For a cheesier version, you can mix some shredded mozzarella into the dough before shaping the knots.
- Serve with marinara sauce for dipping for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 knot
- Calories: 175
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg