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Classic Homemade Soft Garlic Knots

A cluster of freshly baked, golden brown Garlic Knots glistening with butter and topped with chopped parsley.
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Make soft, chewy garlic knots from scratch using a simple yeast dough and toss them in a rich garlic butter sauce.

Ingredients

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  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (about 105-115°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt (for butter sauce)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine the flour and 1 teaspoon of salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the knots: Punch down the risen dough. Divide the dough into 12 equal pieces. Roll each piece into an 8-inch rope. Tie each rope into a simple knot. Place the knots on a baking sheet lined with parchment paper.
  6. Second rise: Cover the knots loosely and let them rest for 20 minutes. Preheat your oven to 400°F (200°C).
  7. Bake: Bake the knots for 12 to 15 minutes, or until golden brown.
  8. Prepare the garlic butter: While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and 1/4 teaspoon of salt. Cook for 1 minute until fragrant; do not brown the garlic. Remove from heat and stir in the fresh parsley.
  9. Toss and serve: Immediately transfer the hot baked knots to a large bowl. Pour the garlic butter mixture over the knots and toss gently until evenly coated. Serve warm.

Notes

  • For softer knots, brush the tops lightly with extra melted butter immediately after removing them from the oven before tossing them in the garlic sauce.
  • If you prefer a stronger garlic flavor, let the minced garlic steep in the melted butter for 10 minutes off the heat before tossing.
  • You can use store-bought pizza dough to skip steps 1 through 4 for a quicker version.

Nutrition

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