Description
These homemade garlic knots are soft, buttery, and packed with flavorful garlic butter and Parmesan cheese. Perfect as a snack or side, they are easy to make with a simple yeast dough, topped with garlic butter and a sprinkle of sea salt for a deliciously satisfying treat.
Ingredients
Scale
Dough Ingredients
- 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
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- freshly-grated Parmesan cheese
- flaky sea salt
Instructions
- Prepare the liquid mixture: 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.
- Activate the yeast: Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir quickly with a fork. Let it rest for 5 minutes until foamy, indicating yeast activation.
- Make the dough: Add 3 1/2 cups flour, salt, and garlic powder to the yeast mixture. Using the dough hook attachment, mix on medium-low speed until combined. If dough sticks to bowl sides, add more flour 1/4 cup at a time up to 4 cups total, until dough pulls away and is slightly sticky. Continue mixing on low for 4-5 minutes until smooth. Form dough into a ball and transfer to a greased bowl.
- First rise: Cover the bowl with a damp towel and let dough rise for 15 minutes in a warm spot.
- Preheat and prepare baking sheet: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Shape knots: Gently form dough into a roughly 16-inch log with even width. Cut into 15 or 16 pieces using a knife or bench scraper. Roll each piece into an 8-inch rope, tie into a knot, and place on prepared baking sheet. Tuck ends under or leave out as preferred. Cover loosely with kitchen towel and let rise for 15 minutes.
- Bake: Remove towel and bake knots for 15 minutes until lightly golden and cooked through.
- Prepare garlic butter topping: While baking, whisk together melted butter, chopped parsley, and garlic powder until combined.
- Finish and serve: Remove knots from oven and transfer baking sheet to wire rack. Immediately brush knots generously with garlic butter, then sprinkle with Parmesan cheese and flaky sea salt. Serve warm and enjoy.
Notes
- This garlic knots recipe is easy to prepare and uses simple ingredients for a flavorful outcome.
- Ensure the liquid mixture is warm but not hot to protect yeast viability.
- Adjust flour amount gradually to achieve a slightly sticky but manageable dough.
- Knot shaping can be personalized by tucking ends under or leaving them exposed for rustic appearance.
- Serve immediately warm for best texture and flavor.
- Freshly grated Parmesan adds savory depth, but it can be omitted or replaced with vegan cheese if desired.
Nutrition
- Serving Size: 1 garlic knot (approximate)
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
