Description
These homemade garlic knots are soft, fluffy, and bursting with garlicky flavor. Made from a simple yeast dough and topped with a flavorful garlic butter and Parmesan cheese, they are perfect as a snack or side dish. Easy to prepare and bake, these garlic knots are warm, buttery, and irresistibly delicious.
Ingredients
Scale
Dough Ingredients
- 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
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly-grated Parmesan cheese
- Flaky sea salt
Instructions
- Warm the liquids: In a microwave-safe bowl, stir together the water and melted butter. Add the milk and honey and stir to combine. Heat the mixture in the microwave for 1 minute, stir, then continue heating in 15 second intervals until the temperature reaches 110°F. The liquid should be warm but not hot to the touch.
- Activate the yeast: Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly over the liquid and stir briefly with a fork to combine. Let the yeast activate and become foamy for 5 minutes.
- Make the dough: Add 3 1/2 cups of all-purpose flour, salt, and garlic powder to the yeast mixture. Using a dough hook, mix on medium-low speed until incorporated. If the dough is sticky and clings to the bowl sides, add additional flour 1/4 cup at a time up to 4 cups total until the dough pulls away from the bowl and is slightly sticky. Continue mixing on low speed for 4 to 5 minutes until the dough is smooth and elastic. Shape the dough into a ball and transfer to a greased bowl.
- First rise: Cover the bowl with a damp towel or paper towel and let the dough rise for 15 minutes until slightly puffed.
- Preheat oven and prepare baking sheet: Heat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Shape the knots: On a lightly floured surface, gently form the dough into a roughly 16-inch log with even thickness. Use a bench scraper or knife to slice the log into 15 or 16 evenly-sized pieces. Roll each piece into an 8-inch rope, then tie each rope into a knot. Place the knots on the lined baking sheet, tucking the ends under or leaving them out as desired. Cover loosely with a kitchen towel and let rise for an additional 15 minutes.
- Bake the knots: Uncover the baking sheet and bake the knots for 15 minutes until lightly golden brown and cooked through.
- Prepare garlic butter: While the knots bake, whisk together the melted butter, finely chopped parsley, and garlic powder until combined.
- Finish and serve: Remove the knots from the oven and transfer the baking sheet to a wire rack. Immediately brush the warm knots with the garlic butter mixture, then sprinkle with freshly-grated Parmesan cheese and a pinch of flaky sea salt. Serve warm and enjoy.
Notes
- For a stronger garlic flavor, add finely minced fresh garlic to the garlic butter topping.
- If fresh parsley is unavailable, dried parsley can be substituted at half the amount.
- Make sure the liquid temperature for activating yeast is lukewarm (around 110°F); too hot will kill the yeast.
- Use parchment paper on your baking sheet to prevent sticking and ensure easy cleanup.
- You can prepare the dough ahead and refrigerate it overnight; allow to come to room temperature before shaping and baking.
- Serve garlic knots warm for the best flavor and texture.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 12 mg
