Ah, garlic knots—little bites of buttery heaven that can transform any meal into a feast. I remember the first time I tried making them, and though the kitchen looked like a flour bomb had detonated, the aroma was absolutely divine. Whether you’re a seasoned baker or just someone craving a taste of garlicky goodness, this recipe is your golden ticket to culinary bliss.
Steps
- Begin by mixing warm water, yeast, and sugar in a bowl and let it sit for 5 minutes. Then, add olive oil or melted butter, salt, garlic powder, and half of the flour, mixing briefly before incorporating the remaining flour.
- Knead the dough for 5 minutes using a stand mixer or by hand on a floured surface. If the dough is sticky, add small amounts of flour until it is soft yet slightly tacky. Allow the dough to rise in a greased bowl for 1–2 hours until it doubles in size.
- Once risen, shape the dough into a 16-inch log on a floured surface. Cut the log into 16 equal strips and roll each strip into an 8-inch rope. Tie each rope into a knot, tucking the ends as desired.
- Arrange the knots on baking sheets lined with parchment paper. Let them rest and puff up slightly for 30-45 minutes. Preheat the oven to 400°F (204°C) towards the end of the resting period.
- For the topping, mix melted butter with minced garlic, Italian seasoning, and salt. Brush the mixture generously over the knots, reserving some for after baking.
- Bake the knots for 20-23 minutes until they are golden brown. Once baked, brush them with the remaining garlic butter and optionally sprinkle with parmesan cheese and parsley for extra flavor.
- Serve the garlic knots plain or with marinara sauce for dipping. Store any leftovers at room temperature for up to 2 days or refrigerate for up to a week.
Ingredients
- 1 and 1/3 cups (320ml) warm water (between 100–110°F, 38–43°C)
- 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)
- 1 tablespoon (13g) granulated sugar
- 3 tablespoons (45ml) olive oil or (43g) melted butter
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 and 1/2 cups (about 450g) all-purpose flour, plus extra for dusting
- 5 tablespoons (71g) unsalted butter, melted
- 3 garlic cloves, minced, or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 2 tablespoons chopped fresh parsley
FAQ
- Can I use store-bought pizza dough for this recipe?
- Yes, you can use 1 or 2 pounds of store-bought pizza dough to make these garlic knots. However, the recipe also provides instructions for making dough from scratch, which is quite simple and requires minimal ingredients.
- How should I store leftover garlic knots?
- Leftover garlic knots can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months. To reheat, simply thaw them at room temperature and warm them in the microwave or oven.
- What can I do if I don’t have Italian seasoning?
- If you don’t have Italian seasoning, you can substitute it with a mix of dried oregano, dried basil, and/or dried parsley to add similar flavors to your garlic knots.
- Can I freeze the dough or unbaked garlic knots?
- Yes, you can freeze the dough or the shaped unbaked knots. For the dough, follow instructions similar to freezing pizza dough. For unbaked knots, shape them as directed, freeze until solid, and then transfer to a freezer-safe container. Thaw before baking.
- What is the purpose of the garlic butter topping?
- The garlic butter topping is brushed on the knots before and after baking to add a rich, savory flavor. You can enhance it by adding Parmesan cheese and fresh parsley after baking for extra taste and presentation.
Tips
- Kneading Technique: Knead the dough until it passes the “windowpane test,” where you can stretch a small piece thin enough for light to pass through without tearing. This ensures the dough is ready for rising.
- Flavor Enhancement: For added richness, consider using melted butter instead of olive oil in the dough, which is convenient as you also need melted butter for the topping.
- Rising Environment: If your kitchen is cold, create a warm rising environment by heating your oven to 150°F (66°C), turning it off, and placing the dough inside with the door slightly ajar.
- Freezing Tips: To enjoy freshly baked garlic knots later, freeze the shaped, unbaked knots. Once frozen, store them in a freezer-friendly container for up to 3 months. Thaw and allow them to rise before baking.
Equipment
- Electric Stand Mixer – Useful for kneading the dough with a dough hook or paddle attachment.
- Dough Scraper – Handy for cutting and shaping the dough.
- Pizza Cutter or Sharp Knife – For slicing the dough into strips.
- Silicone Baking Mats or Parchment Paper – To line the baking sheets.
- Pastry Brush – For applying the garlic herb butter to the knots.
- Baking Sheets – To bake the garlic knots on.
