Homemade Garlic Knots
Homemade Garlic Knots are soft, fluffy rolls made from an easy yeast dough and brushed with a buttery garlic-herb topping before and after baking. They are perfect for pizza night, pasta dinners, or dipping in marinara sauce.
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Servings: 16 knots
Ingredients
Homemade Dough
- 1 c + 2 tbsp warm water 100–110°F / 38–43°C
- 2 1/4 tsp instant yeast 1 standard packet
- 1 tbsp granulated sugar
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp garlic powder
- 3 1/3 c bread flour plus more as needed for hands and work surface
Topping
- 5 tbsp unsalted butter melted
- 3 garlic cloves minced, or 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp salt
Optional for Finishing
- 1/4 c grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Proof the yeast:
- In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and sugar. Cover and allow the mixture to rest for approximately 5 minutes, or until foamy on the surface.
- If mixing by hand, combine these ingredients in a large mixing bowl.
Prepare the dough:
- Add the olive oil or melted butter, salt, garlic powder, and about half of the bread flour to the yeast mixture. Mix on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Continue mixing on low speed for about 2 minutes, or until a soft dough forms and begins to pull away from the sides of the bowl.
- If the dough appears too sticky, add additional flour 1 tablespoon at a time until it forms a soft, slightly tacky dough. If it appears too dry, add water 1 teaspoon at a time.
Knead the dough:
- Continue kneading the dough in the mixer for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. The dough should become smooth and elastic. It should feel soft and slightly tacky, but not wet or sticky.
First rise:
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it once to coat all sides. Cover with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a warm place for about 2 hours, or until doubled in size.
Prepare the baking sheets:
- Line two baking sheets with parchment paper or silicone baking mats.
Shape the knots:
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a 16-inch log. Using a sharp knife, pizza cutter, or bench scraper, cut the log into 16 equal pieces. Roll each piece into an 8-inch rope and tie it into a knot. Tuck the ends underneath if desired. Arrange the shaped knots on the prepared baking sheets.
Second rise:
- Lightly cover the shaped knots and let them rest for 30 to 45 minutes, or until slightly puffed.
Preheat the oven:
- Toward the end of the second rise, preheat the oven to 400°F (204°C).
Prepare the topping:
- In a small bowl, stir together the melted butter, minced garlic, Italian seasoning, and salt.
Brush and bake:
- Brush the shaped knots with some of the garlic butter mixture, reserving the remainder for after baking. Bake for 20 to 23 minutes, or until golden brown on top.
Finish the knots:
- Remove the knots from the oven and immediately brush them with the remaining garlic butter. If desired, sprinkle with grated Parmesan cheese and chopped fresh parsley.
Serve:
- Serve warm, plain or with marinara sauce for dipping.
Notes
To make this recipe gluten free, substitute the bread flour with a high-quality gluten-free all-purpose flour blend that is designed for yeast baking and contains xanthan gum or a similar binder. Because gluten-free dough behaves differently, the texture may be less chewy and more delicate than traditional garlic knots. You may also need slightly less or more flour depending on the blend used. Be sure the yeast, garlic powder, Italian seasoning, Parmesan cheese, and any marinara sauce served alongside are certified gluten free, as ingredients and manufacturing practices can vary by brand.