Garlic Knots
Ingredients
- Dough:
- 2¼ teaspoons active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- Garlic Butter Coating:
- 4 tablespoons unsalted butter melted
- 4 cloves garlic minced or grated
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon salt
- Parmesan cheese optional
Instructions
- Proof yeast in warm water with sugar for 5 minutes.
- Mix flour and salt. Add yeast mixture and olive oil. Stir to combine.
- Knead dough for 8–10 minutes until smooth.
- Let dough rise in an oiled bowl for 1 hour until doubled.
- Make garlic butter while dough rises.
- Punch down dough. Divide into 24 equal pieces.
- Roll each piece into a rope and tie into a knot.
- Place on a lined baking sheet. Rest for 15 minutes.
- Preheat oven to 400°F (200°C).
- Brush knots with garlic butter. Bake for 15–18 minutes.
- Brush with remaining garlic butter fresh out of the oven. Add Parmesan if using. Serve warm.
Notes
Proof the yeast first — if it does not foam, it is dead and needs replacing
Brush with garlic butter twice: once before baking and once straight out of the oven
Do not over-knead the dough or it will be tough
Shape knots the same size so they bake evenly
Serve warm for the best flavour and texture
Freezes well for up to 2 months — reheat in the oven and brush with fresh garlic butter
Brush with garlic butter twice: once before baking and once straight out of the oven
Do not over-knead the dough or it will be tough
Shape knots the same size so they bake evenly
Serve warm for the best flavour and texture
Freezes well for up to 2 months — reheat in the oven and brush with fresh garlic butter