Description
These Garlic Knots are soft, buttery, and bursting with fresh garlic flavor, topped with Parmesan cheese and flaky sea salt. Perfect as a snack or appetizer, they are made from a simple yeast dough, tied into knots, baked to golden perfection, and brushed with a flavorful garlic butter.
Ingredients
Scale
Garlic Knots Dough
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- toppings: freshly-grated Parmesan cheese, flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids: In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving in 15 second intervals until it reaches 110°F, warm but not hot to the touch.
- Add yeast: Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir quickly with a fork to combine. Let the yeast rest and activate for 5 minutes until it becomes foamy.
- Add dry ingredients: Add 3 1/2 cups of flour, salt, and garlic powder to the mixer. Use the dough hook to mix on medium-low speed until combined. If the dough sticks to the sides of the bowl, add 1/4 cup more flour at a time until the dough pulls away and is slightly sticky. Continue mixing on low speed for 4-5 minutes until smooth. Form the dough into a ball and transfer to a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel or paper towel. Let the dough rise for 15 minutes at room temperature until slightly puffed.
- Prep oven and baking sheet: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form the garlic knots: Shape the dough into a 16-inch log with an even width. Slice into 15 or 16 evenly-sized pieces using a bench scraper or knife. Roll each piece into an 8-inch rope and tie it into a knot, tucking the ends under or leaving them out. Place knots on the prepared baking sheet. Cover loosely with a kitchen towel and let rise for an additional 15 minutes.
- Bake: Uncover and bake the garlic knots for 15 minutes, or until lightly golden brown and cooked through. While baking, whisk together the melted butter, chopped parsley, and garlic powder to make the garlic butter.
- Brush with garlic butter: Remove the baking sheet from the oven and place it on a wire rack. Immediately brush the hot knots with the prepared garlic butter. Sprinkle with freshly grated Parmesan cheese and a pinch of flaky sea salt.
- Serve: Serve the garlic knots warm and enjoy them fresh out of the oven as a delicious snack or appetizer.
Notes
- Use lukewarm liquids to activate the yeast properly without killing it.
- If the dough is too sticky, add flour gradually but avoid using more than 4 cups total to keep the knots soft.
- Allowing the dough to rise twice helps achieve a light and fluffy texture.
- Freshly grated Parmesan adds a nice savory finish, but you can omit it for a dairy-free option.
- Brush the knots immediately after baking to allow the garlic butter to soak in while warm.
- Store any leftover garlic knots in an airtight container and reheat in an oven or toaster oven for best results.
