Garlic Knots: Easy Homemade Recipe for Any Night (Print Version)

Whip up fluffy, aromatic Easy Homemade Garlic Knots. This simple recipe brings pizzeria comfort right to your kitchen, perfect for dipping!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 12-16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dough Base

01 - 3 cups (360g) all-purpose flour, plus more for dusting
02 - 1 packet (2¼ tsp) active dry yeast
03 - 1 tsp granulated sugar
04 - 1 cup warm water (105-115°F / 40-46°C)
05 - 2 tbsp olive oil, plus more for greasing
06 - 1 tsp salt

→ Garlic Butter & Flavor Boosters

07 - ½ cup (1 stick) unsalted butter, melted
08 - 4-6 cloves fresh garlic, minced (or more, I'm not judging!)
09 - ¼ cup fresh parsley, chopped
10 - ½ tsp salt (or to taste)

→ Finishing Touches

11 - ¼ cup grated Parmesan cheese (optional)
12 - ¼ tsp red pepper flakes (optional, for a little kick)

# Instructions:

01 - In a large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and then just let it sit for about 5-10 minutes. You want to see it get all foamy and bubbly—that means your yeast is alive and ready to party! If it doesn't foam, your yeast might be old or your water temperature was off, and honestly, it’s better to start over than waste ingredients on flat dough.
02 - Once your yeast is bubbly, pour in the olive oil. Now, gradually add the flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. I always forget the salt at this stage, thinking it's fine, and then I have to knead it in later, which is never as fun. It'll look a bit messy, but trust the process.
03 - Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it's smooth and elastic. It should spring back when you poke it. Then, transfer it to a lightly oiled bowl, turning to coat. Cover it with plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it's doubled in size. This is where I go do something else, like catch up on a podcast. The smell of rising dough is just the best, so earthy and promising!
04 - Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces. Roll each piece into a rope about 6-8 inches long, then tie each rope into a knot. It might feel a little awkward at first, I always end up with a few wonky ones, but they still taste amazing! Place the shaped knots on a parchment-lined baking sheet, leaving some space between them.
05 - Cover the shaped knots loosely with plastic wrap and let them rise again for another 30-45 minutes, or until puffy. While they're rising, preheat your oven to 375°F (190°C). Bake the Easy Homemade Garlic Knots for 15-20 minutes, or until they're golden brown and sound hollow when tapped on the bottom. My kitchen always smells incredible at this point, like a bakery exploded!
06 - While the knots are baking, melt the butter in a small saucepan. Add the minced garlic, fresh parsley, and a pinch of salt. Cook gently for about 1-2 minutes, just until the garlic is fragrant but not browned. As soon as the knots come out of the oven, brush them generously with the garlic butter. I mean, really load it on! Sprinkle with Parmesan cheese and red pepper flakes, if you like. Serve them warm, and watch them disappear!

# Notes:

01 - Always check your yeast's expiration date; old yeast is a heartbreak waiting to happen!
02 - For reheating, wrap cooled knots in foil and warm in a 300°F oven—microwaving makes them soggy.
03 - Try adding a pinch of dried oregano to the garlic butter for an extra layer of herbaceous flavor.
04 - These are best served warm, right after their garlic butter bath, for peak deliciousness.

# Equipment Needed:

01 - Large mixing bowl
02 - measuring cups and spoons
03 - wooden spoon or stand mixer
04 - plastic wrap
05 - parchment paper
06 - baking sheet
07 - small saucepan
08 - pastry brush

# Nutrition (Per Serving):

Calories: 180
Total Fat: 10g
Total Carbohydrate: 18g
Protein: 4g

Back