Description
Soft, buttery, and packed with garlic flavor, these homemade garlic knots are the perfect side for pasta, pizza, or just as a snack. Made with simple dough, brushed with a delicious garlic butter sauce, and baked until golden brown, they’re irresistible!
Ingredients
Units
Scale
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (110°F)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp sugar
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the Knots: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope, about 6 inches long, then tie into a knot.
- Place the knots on a baking sheet lined with parchment paper. Cover and let them rise for another 20-30 minutes.
- Bake: Preheat the oven to 400°F (200°C). Bake the knots for 15-18 minutes, or until golden brown.
- Make the Garlic Butter: While the knots are baking, mix the melted butter, garlic, parsley, salt, pepper, and red pepper flakes in a bowl.
- Coat the Knots: Brush the hot garlic knots with the garlic butter mixture immediately after baking. Sprinkle with Parmesan if desired.
- Serve warm and enjoy!
Notes
- If using instant yeast, you can skip proofing in step 1 and mix everything together directly.
- For extra flavor, add Italian seasoning or a sprinkle of flaky salt on top.
- These knots freeze well—just reheat in the oven at 350°F for 5-7 minutes.