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Who doesn’t love garlic and butter smothered on bread. Bread is everyones weakness and when you make it like this it become irresistible. With a soft and warm centre and garlic powder in the dough you will find garlic in every bite.

All you need is some instant yeast and a little time. Don’t be intimidated by the shape either just look at the step by step images.

Dough Ball
Dough Slats

Ingredients:

  • 1 and 1/3 cups warm water (between 100–110°F, 38–43°C)
  • 2 and 1/4 teaspoons instant yeast (1 standard packet)*
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons olive oil 
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3 and 1/2 cups all-purpose flour, plus more for hands and work surface

Garlic Butter:

  • 5 Tablespoons unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese (Optional)
  • 2 Tablespoons chopped fresh parsley (Optional)
Dough Rope
Dough Loop

Steps:

  1. Stat by rolling one piece into a long strip using your hands.
  2. Use the rope of dough to create a loop.
Dough Knots
Dough Knot

3. Using one end of the loop tuck it trough the whole in the middle. It should look like a pretzel with long ends.

4. Take the ends and pinch them together under the bottom of the knot. When you go to bake the garlic knots this seam should be on the bottom to help prevent the garlic knots from opening up.

Garlic Knot

Tips & Tricks:

  • Instant Yeast: You can use active dry yeast instead of instant yeast, but it will take longer to complete the first rise.
  • Italian Seasoning: If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead.
  • Dough: You can also use pizza dough to make this recipe. They are super similar. If you don’t want to make your own you can purchase it at most local pizza places.
  • Freezing: You can freeze the dough before or after baking the garlic knots. If you choose to freeze them before them simply add your garlic knots to a baking tray and place in your freezer for an hour. Once they have firmed up you can transfer then to a freezer bag until you are ready to use them. They will keep in the freezer for up to 3 months. When you are ready to bake them simply take them out and allow them to come to room temperature before baking them,
Garlic Knot

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Garlic Knots
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Garlic Knots

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Course: SidesCuisine: AmericanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

14-16

servings
Prep time

3

hours 
Cooking time

20

minutes
Calories

196

kcal
Total time

3

hours 

20

minutes

Softy warm garlic knots are the perfect side or appetizer for anytime of day. Who wouldn’t be in love with bread smothered with garlic butter.

Ingredients

  • 1 and 1/3 cups warm water (between 100–110°F, 38–43°C)

  • 2 and 1/4 teaspoons instant yeast (1 standard packet)*

  • 1 Tablespoon granulated sugar

  • 3 Tablespoons olive oil

  • 1 teaspoon salt

  • 3/4 teaspoon garlic powder

  • 3 and 1/2 cups all-purpose flour, plus more for hands and work surface

  • Garlic Knots

  • 5 Tablespoons unsalted butter, melted

  • 3 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon salt

  • 1/4 cup grated Parmesan cheese (Optional)

  • 2 Tablespoons chopped fresh parsley (Optional)

Directions

  • Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. (This can be done in a regular bowl if you don’t have a stand mixer as well)
  • Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes. The dough can be a too much for a mixer to knead it, but you can certainly use the mixer fitted with a dough hook on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough ball in the bowl. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1–2 hours or until double in size.
  • When the dough has risen, punch it down to release the air. Using floured hands on a shape the dough into a 16×5-inch log. Using a very sharp knife, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into a knot. You can tuck the 2 ends of the knots underneath. Place the knots on 2 baking sheets lined with silicone baking mats or parchment paper.
  • Lightly cover the shaped knots with a towel and let them rest for at least 30 minutes and up to 45 minutes.
  • Preheat oven to 400°F.
  • Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
  • Bake for about 20–23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using. Enjoy!

Notes

  • Nutrition Facts: Serving Size: 1, Calories 196, Total Fat 8.4g (11% Daily Value), Saturated Fat 3.7g (18% Daily Value), Cholesterol 14mg (5% Daily Value), Sodium 277mg (12% Daily Value), Carbohydrate 25.5g (9% Daily Value), Dietary Fiber 1g (4% Daily Value), Sugars 1g, Protein 4.9g

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