Description
These fluffy and flavorful Garlic Knots are perfect as a snack or side dish. Made with a soft yeast dough infused with garlic powder and topped with a luscious garlic butter, freshly grated Parmesan, and flaky sea salt, they deliver irresistible aroma and taste. Perfectly baked to a golden finish, these knots are great for sharing or enjoying anytime garlic bread cravings hit.
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 (to taste)
- Flaky sea salt (to taste)
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 the mixture reaches 110°F, warm but not hot to the touch.
- Add yeast: Pour the warm liquid into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir lightly with a fork to combine. Let it rest for 5 minutes until the yeast becomes foamy, activating it.
- Add dry ingredients: Add 3 1/2 cups of flour, salt, and garlic powder to the activated yeast mixture. Mix on medium-low speed with a dough hook until combined. If dough sticks to the bowl sides, add up to 1/2 cup more flour gradually until dough pulls away but remains slightly sticky. Continue mixing on low speed for 4-5 minutes until smooth. Form dough into a ball and place in a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel or paper towel and let the dough rise in a warm place for 15 minutes.
- Prep oven and baking sheet: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form the garlic knots: Gently roll the dough into a roughly 16-inch log with an even width. Slice into 15 or 16 equal pieces using a bench scraper or knife. Roll each piece into an 8-inch rope, then tie into a knot. Place knots on the prepared baking sheet, tucking ends under or leaving them out as you prefer. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Uncover the knots and bake for 15 minutes until lightly golden brown and cooked through. While baking, whisk together melted butter, chopped parsley, and garlic powder for the garlic butter.
- Brush with garlic butter: Remove knots from oven and place the baking sheet on a wire rack. Immediately brush the warm knots with garlic butter. Sprinkle generously with freshly grated Parmesan cheese and a pinch of flaky sea salt.
- Serve: Serve the garlic knots warm and enjoy!
Notes
- Use warm liquids around 110°F to properly activate the yeast without killing it.
- If the dough is too sticky, add flour gradually but avoid making it too dry.
- For extra flavor, add finely minced fresh garlic into the garlic butter.
- Store leftover garlic knots in an airtight container and reheat in the oven to maintain crispness.
- These knots can be made with gluten-free flour blends, but dough texture and rising time may vary.
Nutrition
- Serving Size: 1 knot
- 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
