Garlic Knots Recipe
A delightful addition to any meal, garlic knots are the perfect combination of soft, fluffy bread infused with savory garlic and butter. These knots are simple to make yet packed with flavor, making them a favorite in kitchens worldwide. Whether you’re serving them as a side or snack, their irresistible taste and aroma are sure to please everyone.
Ingredients and Equipment Overview
To create the perfect garlic knots, you’ll need just a few basic ingredients. For the dough, you’ll be working with warm water, olive oil, garlic powder, sugar, salt, instant yeast, and bread flour. The warm water helps activate the yeast, while the olive oil and garlic powder add richness to the dough. For the garlic butter, use salted butter, fresh garlic, basil, and a sprinkle of grated parmesan to add an extra burst of flavor.
Ensure you have the right equipment on hand as well. A large mixing bowl for combining ingredients, a wooden spoon for mixing, and a clean bowl for letting the dough rise are essential. You’ll also need a baking sheet lined with parchment paper to prevent sticking and ensure the knots bake evenly. A pastry brush is particularly useful for spreading the olive oil and later, the garlic butter, across the knots, making them perfectly golden and flavorful.
When selecting your basil, fresh leaves offer the best flavor and aroma, giving your garlic butter a fragrant boost. As for the parmesan, opt for high-quality, freshly grated parmesan cheese if you choose to sprinkle it over the warm knots, as it adds a sharp, savory contrast.
Step-by-Step Guide to Preparing the Dough
The foundation of any great garlic knot is the dough. Begin by mixing the dry ingredients: bread flour, instant yeast, sugar, salt, and garlic powder. Whisk them together to ensure the yeast is evenly distributed throughout the flour. In a separate bowl, combine the olive oil with warm water and stir until well-mixed.
Slowly pour the wet ingredients into the dry mixture, stirring continuously with a wooden spoon. As the ingredients begin to form a dough, add more flour gradually, ensuring you don’t add too much at once. The key is to create a dough that is elastic, cohesive, and slightly tacky to the touch but not too sticky.
Allow the dough to rise. Cover the dough with plastic wrap and place it on top of the oven, where the warmth will help the yeast activate. Let it rise for about 30 minutes, or until the dough doubles in size.
Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Shape the dough into a log and divide it into equal pieces, rolling each piece between your palms to create a long, thin rope. With a gentle pull, tie each rope into a knot, taking care not to stretch the dough too thin, as you want the knots to remain soft and pillowy.
Garlic Butter Perfection
The star of garlic knots is, of course, the garlic butter. Start by melting salted butter in a small saucepan over medium-low heat. Add finely minced garlic to the melted butter, stirring gently as the garlic releases its aroma. This slow cooking process ensures the garlic doesn’t burn but instead softens, adding depth to the butter’s flavor.
Once the garlic is fragrant, remove the butter from the heat and stir in freshly chopped basil. The herbaceous, bright notes of basil elevate the savory richness of the garlic butter. For an added layer of flavor, freshly grated parmesan can be sprinkled on top of the warm knots just before serving, offering a sharp contrast to the buttery softness.
Baking the Garlic Knots
Preheat your oven to 400F (205C) and ensure it reaches full temperature before placing your garlic knots inside. Bake the knots for about 13 minutes, watching for the moment they turn a light golden brown. This ensures they are fully cooked without becoming too hard or crunchy.
During baking, keep a close eye on the knots. Once they begin to show a golden hue, they’re ready to come out of the oven. Immediately brush the warm knots with the garlic butter, allowing it to seep into the freshly baked bread. The warmth helps the butter absorb fully, leaving the knots fragrant and irresistible.
Recipe Tips & Frequently Asked Questions
How to handle sticky dough:
If your dough feels too sticky, simply add a little more flour, working it into the dough slowly until it’s manageable.
Using fresh vs. dried herbs:
While fresh basil offers the best flavor, dried basil can be used in a pinch, though it won’t deliver the same vibrant taste.
Storage tips:
Store leftover garlic knots in an airtight container to keep them soft. Reheat them in the oven to regain their fresh-baked texture.
Making the dough in advance:
You can make the dough ahead of time and let it rise in the refrigerator overnight.
Substitutions:
For a vegan version, replace butter with plant-based alternatives and use olive oil in place of butter for brushing.
Freezing the garlic knots:
Freeze unbaked knots for later use. When ready, bake them directly from frozen and adjust the baking time by a few minutes.
Reheating:
To reheat frozen or leftover garlic knots, wrap them in foil and bake at a low temperature until warmed through.
What to Serve With This Recipe
Garlic knots pair wonderfully with a wide range of dishes. Serve them alongside a classic marinara sauce for dipping, which complements the savory notes of the garlic and butter. They are also perfect as an accompaniment to pasta dishes like spaghetti bolognese or fettuccine alfredo, where their light, fluffy texture contrasts beautifully with the hearty sauces.
For a more Mediterranean-inspired meal, pair garlic knots with a fresh Greek salad or a side of hummus. Their versatility allows them to shine in various settings, from Italian dinners to casual appetizers at parties.
For the ultimate presentation, serve your garlic knots warm, brushed generously with garlic butter and sprinkled with freshly grated parmesan. Arrange them in a basket lined with a cloth to keep them warm and soft, and garnish with extra fresh basil leaves or parsley for a pop of color.
For added indulgence, you can serve them with a side of melted butter or extra garlic sauce. Whether served as a starter or a side, these garlic knots will be a showstopper at your next meal.
Ingredients
¾ cup (180 ml) warm water (105-115F [40-46C])
2 Tablespoons olive oil, plus extra for brushing
½ teaspoon garlic powder
1 ½ teaspoons sugar
¾ teaspoon salt
1 packet instant yeast (2 ¼ teaspoons)
2-2 â…“ cups (250-295 g) bread flour, divided
Garlic Butter:
4 Tablespoons salted butter
3 cloves garlic, finely minced (about 1 ½ Tablespoons)
1 Tablespoon fresh basil, finely chopped
Grated parmesan cheese, optional
Instructions
Preheat your oven to 400F (205C) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, whisk together 1 cup (125g) of the flour, yeast, sugar, salt, and garlic powder until fully combined.
Stir in the olive oil and warm water, mixing thoroughly with a wooden spoon until all ingredients are incorporated.
Gradually fold in an additional 1 cup (125g) of flour, adding more if necessary (up to â…“ cup) until the dough forms a cohesive and elastic ball. It should pull away from the sides of the bowl and feel tacky but still workable.
In a separate large, clean bowl, drizzle olive oil generously and brush it up the sides using a pastry brush.
Place the dough into the oiled bowl, turning it to ensure the surface is fully coated. Cover tightly with plastic wrap and set on top of your oven to rise for 30 minutes, or until the dough has doubled in size.
Once the dough has risen, gently punch it down to deflate and transfer it to a lightly floured surface. Shape it into a log roughly 15 inches long, then divide into 9 equal pieces.
Take each piece and roll between your palms, lightly stretching it to form an 8-inch-long rope. Gently tie each rope into a knot and arrange them on the prepared baking sheet. Optionally, brush with more olive oil.
Let the knots rest on top of the warm oven for about 5 minutes before transferring them to the oven to bake for 13 minutes or until they begin to turn lightly golden.
While the knots bake, prepare the garlic butter by melting the butter in a small saucepan over medium-low heat. Once melted, add the minced garlic and cook until fragrant.
Remove the garlic butter from the heat and stir in the minced basil.
When the knots are finished baking, generously brush them with the garlic butter mixture, and sprinkle with grated parmesan, if desired.
Serve the garlic knots warm and enjoy!
Garlic Knots Recipe
Ingredients
- ¾ cup 180 ml warm water (105-115F [40-46C])
- 2 Tablespoons olive oil plus extra for brushing
- ½ teaspoon garlic powder
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- 1 packet instant yeast 2 ¼ teaspoons
- 2-2 â…“ cups 250-295 g bread flour, divided
Garlic Butter:
- 4 Tablespoons salted butter
- 3 cloves garlic finely minced (about 1 ½ Tablespoons)
- 1 Tablespoon fresh basil finely chopped
- Grated parmesan cheese optional
Instructions
- Preheat your oven to 400F (205C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, whisk together 1 cup (125g) of the flour, yeast, sugar, salt, and garlic powder until fully combined.
- Stir in the olive oil and warm water, mixing thoroughly with a wooden spoon until all ingredients are incorporated.
- Gradually fold in an additional 1 cup (125g) of flour, adding more if necessary (up to â…“ cup) until the dough forms a cohesive and elastic ball. It should pull away from the sides of the bowl and feel tacky but still workable.
- In a separate large, clean bowl, drizzle olive oil generously and brush it up the sides using a pastry brush.
- Place the dough into the oiled bowl, turning it to ensure the surface is fully coated. Cover tightly with plastic wrap and set on top of your oven to rise for 30 minutes, or until the dough has doubled in size.
- Once the dough has risen, gently punch it down to deflate and transfer it to a lightly floured surface. Shape it into a log roughly 15 inches long, then divide into 9 equal pieces.
- Take each piece and roll between your palms, lightly stretching it to form an 8-inch-long rope. Gently tie each rope into a knot and arrange them on the prepared baking sheet. Optionally, brush with more olive oil.
- Let the knots rest on top of the warm oven for about 5 minutes before transferring them to the oven to bake for 13 minutes or until they begin to turn lightly golden.
- While the knots bake, prepare the garlic butter by melting the butter in a small saucepan over medium-low heat. Once melted, add the minced garlic and cook until fragrant.
- Remove the garlic butter from the heat and stir in the minced basil.
- When the knots are finished baking, generously brush them with the garlic butter mixture, and sprinkle with grated parmesan, if desired.
- Serve the garlic knots warm and enjoy!