Description
These homemade garlic knots are soft, chewy, and infused with rich garlic butter, perfect as a savory appetizer or side. Made from scratch with simple ingredients, this recipe yields perfectly golden, buttery knots with a delightful hint of fresh basil and parmesan.
Ingredients
Scale
Dough
- 2-2 ⅓ cups bread flour (divided)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional for greasing
- ¾ cup warm water (105-115°F / 40-46°C)
Garlic Butter
- 4 Tablespoons salted butter
- 3 cloves minced garlic (about 1 ½ Tablespoons)
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of bread flour, instant yeast, sugar, salt, and garlic powder. Stir the mixture well to evenly distribute all the dry ingredients.
- Add Wet Ingredients and Form Dough: Add 2 tablespoons of olive oil and the warm water to the dry ingredients. Stir with a wooden spoon until fully incorporated. Gradually add another 1 cup (125g) of flour and continue stirring. Add additional flour up to ⅓ cup more if needed, until the dough forms a cohesive, elastic ball that pulls away from the sides but remains slightly tacky to the touch.
- First Rise: Lightly drizzle olive oil into a large, clean bowl and brush the sides with a pastry brush. Transfer the dough to this bowl, rolling it around to coat all sides with oil. Cover tightly with plastic wrap and place the bowl in a warm spot—on top of the oven works perfectly—for 30 minutes or until the dough doubles in size.
- Shape the Knots: Once risen, gently deflate the dough by pressing with your hands. Turn it out onto a lightly floured surface and shape it into a 15-inch log. Cut the log into 9 equal pieces. Roll each piece between your palms and stretch lightly to make an 8-inch rope. Tie each rope gently into a knot. If the dough is sticky, dust lightly with flour. Place the knots on the prepared baking sheet, spacing them slightly apart. Optionally, brush lightly with olive oil.
- Second Rise: Place the tray on top of the warm oven and let the knots rest and rise for 5 minutes. This additional rise enhances fluffiness.
- Bake the Knots: Transfer the baking sheet to the oven and bake the knots at 400°F (205°C) for 13 minutes or until they turn a light golden-brown color around the edges.
- Prepare Garlic Butter: While the knots bake, melt the salted butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 1-2 minutes until fragrant but not browned. Remove from heat and stir in the minced fresh basil.
- Brush and Serve: Remove the knots from the oven and immediately brush them generously with the warm garlic butter mixture. Optionally, sprinkle with grated parmesan cheese. Serve warm and enjoy!
Notes
- These garlic knots are made completely from scratch in just over an hour with no mixer needed.
- The dough will be slightly tacky but manageable; add flour gradually to avoid a dry dough.
- Be careful not to burn the garlic when making the garlic butter; cook on low heat just until fragrant.
- Fresh basil adds a lovely fresh note, but it can be omitted if unavailable.
- Parmesan cheese is optional but recommended for extra flavor.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
