The Best Garlic Knots
Make your next at-home pasta, pizza, or soup dinner extra special with a batch of the best garlic knots. These fluffy, buttery knots are packed with herbs and garlic for a flavorful addition to any meal.
Servings 12 knots
Ingredients
For the dough:
- 1 cup bread flour
- 1 envelope instant yeast 2 ¼ teaspoons
- 1 tablespoon sugar
- ¾ teaspoon fine sea salt
- 1 teaspoon garlic powder
- ⅔ cup warm water about 110°F
- 3 tablespoons olive oil
- ¾ to 1 ¼ cups all-purpose flour
For the garlic butter:
- 6 tablespoons salted butter
- 3 cloves fresh garlic finely minced or grated
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Pinch of crushed red pepper flakes optional
For finishing:
- Grated parmesan cheese optional
- Minced fresh parsley optional
US Customary - Metric
Instructions
- Preheat oven to 400°F.
To make the dough:
- Combine bread flour, yeast, sugar, salt, and garlic powder in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough of the all-purpose flour to make a soft dough. Dough should form a ball but will be slightly shaggy. Knead on a well-floured surface, adding additional flour if necessary, until smooth and elastic, about 8 minutes.
- Cover dough with a clean kitchen towel and let rest for 10 minutes.
To make the garlic knots:
- While the dough is resting, melt the butter. Stir in the garlic and seasonings; let the butter infuse while you continue working on the knots.
- Divide the dough into 12 equal pieces. Roll each piece into a rope about 7-8 inches long. Gently tie the rope into a knot and place on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with all dough pieces.
- Cover the pan loosely with a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes, or until the knots have doubled in size.
- Gently brush the knots with just over half of the garlic butter (re-warm the butter if necessary to melt it again).
- Bake for 13-15 minutes or until golden brown.
- Immediately brush with the remaining garlic butter (again, re-warm if necessary). If desired, sprinkle with grated parmesan cheese and fresh parsley.
Notes
If you do not wish to make your own pizza dough, you can use a pound of pre-made pizza dough. Let the dough come to room temperature before dividing and shaping into knots and proceeding with the recipe as directed. If using pre-made dough, you may want to add an extra clove of garlic to the garlic butter.