Description
This homemade garlic knots recipe features soft, fluffy knots made from a simple yeast dough, tied into perfect little knots and baked until golden. They are brushed with a savory garlic butter and sprinkled with freshly grated Parmesan cheese and flaky sea salt for an irresistible garlic-flavored treat perfect as a side or appetizer.
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 and Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly-grated Parmesan cheese, to taste
- Flaky sea salt, to taste
Instructions
- Prepare the liquid mixture: In a microwave-safe bowl, stir together the water and melted butter, then add milk and honey and combine. Microwave for 1 minute, stir, then continue microwaving in 15 second intervals until the mixture reaches 110°F, warm but not hot to the touch.
- Activate the yeast: Pour the warm liquid mixture into a stand mixer bowl. Sprinkle the yeast evenly on top, stir lightly with a fork, then let rest for 5 minutes until foamy.
- Make the dough: Add 3 1/2 cups flour, salt, and garlic powder to the yeast mixture. Mix on medium-low with a dough hook until combined. If dough is sticky, add up to 1/2 cup more flour 1/4 cup at a time until dough pulls away from bowl and is slightly sticky. Continue mixing on low for 4-5 minutes until smooth. Form dough into a ball and transfer to a greased bowl.
- First rise: Cover the bowl with a damp towel and let the dough rise for 15 minutes in a warm area.
- Preheat the oven and prepare baking sheet: Heat oven to 400°F and line a large baking sheet with parchment paper.
- Shape the garlic knots: Gently roll the dough into a 16-inch log, slice into 15 or 16 even pieces. Roll each piece into an 8-inch rope and tie into a knot, tucking ends under or leaving out. Place knots on prepared baking sheet.
- Second rise: Cover the dough loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Remove towel and bake for 15 minutes or until lightly golden and cooked through.
- Prepare garlic butter: While baking, whisk together melted butter, garlic powder, and parsley.
- Finish and serve: After baking, transfer the rolls to a wire rack. Brush immediately with garlic butter and sprinkle with Parmesan cheese and flaky sea salt. Serve warm and enjoy.
Notes
- The dough should feel slightly sticky but manageable; avoid adding too much flour to keep the knots soft.
- Use fresh Parmesan for best flavor and texture in the topping.
- Allow the dough to rise in a warm, draft-free place to ensure good yeast activation.
- Brushing the knots immediately after baking helps the butter soak in while warm.
- These garlic knots are best served fresh but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
