Description
Warm, buttery garlic knots fresh from the oven—soft, chewy interior twisted into knots and brushed with garlicky, golden butter. A satisfying homemade side dish that’s easier to make than you think.
Ingredients
- For the dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110 °F)
- 2 teaspoons sugar
- 2 ½ cups all‑purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- For the garlic butter topping:
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
- Pinch of salt
Instructions
- In a small bowl, mix the warm water, yeast, and sugar. Let sit ~5 minutes until foamy.
- In a mixing bowl, combine flour, salt, and olive oil. Add the yeast mixture and stir until a dough forms. Knead by hand ~8 minutes (or ~5 minutes with a stand mixer) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise ~1 hour until doubled in size.
- Punch down the dough. On a lightly floured surface, roll out to ~12×8‑inch rectangle. Cut into 12 equal strips.
- Roll each strip into a rope and tie into a knot, tucking the ends underneath. Place knots on a parchment‑lined baking sheet. Cover and let rest ~15 minutes while preheating oven to 400 °F (200 °C).
- Bake the knots ~12‑15 minutes until golden brown.
- While baking, melt the butter and stir in minced garlic, parsley and salt. As soon as the knots come out of the oven, brush them generously with the garlic butter. If desired, sprinkle Parmesan on top.
Notes
- Add red‑pepper flakes to the garlic butter for a little heat.
- For stuffed knots, fold in a small piece of mozzarella into each rope before tying.
- To make sweet version: skip the garlic‑butter step and instead brush with butter, then toss in cinnamon & sugar.
- Use store‑bought pizza dough if short on time—shape and bake just as directed.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking + Topping
- Cuisine: Italian‑American
Nutrition
- Serving Size: 2 knots
- Calories: ≈180
- Sugar: 2g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 12 mg
