Made from an easy, homemade dough, these Garlic Knots are soft, fluffy, and seriously packed with garlicky flavor! The secret to delicious garlic knots is brushing them with garlic oil before AND after baking!
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The Best Garlic Knots Recipe
Who doesn’t love garlic knots, am I right?! They are soft and fluffy with a savory and herby flavor thanks to the garlic oil with fresh parsley and parmesan. I think everyone should know how to make some homemade garlic knots. They go perfectly with so many different meals! Plus, you can freeze them after you bake them in order to always have some on hand.
This garlic knot recipe is easy to make, and turns out delicious every single time!
Ingredients needed
- Water: Warm water will help to activate the yeast. Just make sure it isn’t so hot that it will kill the yeast!
- Instant Dry Yeast: Yeast is what will help the dough get nice and fluffy!
- Honey: A little bit of honey is a natural sugar that will help the yeast give rise to the garlic knots!
- Olive Oil: Olive oil in the dough adds just a hint of fat to make these nice and soft.
- Salt: Salt is needed to balance the flavors!
- Flour: All-purpose flour works great for these homemade garlic knots. No special bread flour needed!
- Garlic Powder: For extra garlic flavor I add garlic powder to the actual bread dough!
- Topping: The garlicky topping consists of olive oil, fresh garlic, and chopped parsley! I like to sprinkle them with parmesan cheese when they come out of the oven, too.
How to make the best garlic knots
- Activate the Yeast: Add warm water to the bowl of a stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
- Make Dough: Add 2 cups of flour and oil. Mix to combine, 3-4 minutes on low speed. Slow add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl. Cover the bowl with plastic wrap and allow the dough to rest for 1 hour.
- Transfer to Work Surface: Punch down the dough and transfer it to a lightly floured work surface. Shape the dough into a long log about 16 inches long (it doesn’t have to be exact).
- Cut & Tie: Cut into 16 pieces then roll each piece into a thin rope about 7 inches or so. Tie the rope into a knot and pull the two ends then tuck the ends under themselves.
- Place on Sheet: Place on two baking sheets lined with parchment paper. Cover with plastic wrap or a towel and let rest for another 30 minutes.
- Preheat & Prep Garlic Oil: Preheat oven to 400 degrees. Meanwhile, prepare the garlic oil mixture. In a small bowl combine the olive oil, garlic and parsley.
- Brush Garlic Knots: Brush half of the garlic and oil onto each of the garlic knots.
- Bake: Bake for 20 minutes or until they are golden brown. Remove from the oven and brush with remaining garlic oil mixture. Serve with parmesan cheese if desired and enjoy!
Tips for Success
- If you don’t have a stand mixer, you can use a large mixing bowl and wooden spoon instead! Once the mixture turns into a dough, you can knead the dough in the bowl until it forms a smooth ball.
- The amount of flour you need depends on your environment. Start with 2 cups and then keep adding until you get a dough that cleanly pulls away from the bowl of the stand mixer!
- If you use active dry yeast, you should let the dough rise for an extra 30 minutes!
What should I serve with garlic knots?
Serve these homemade garlic knots with a marinara sauce to dip them in for a lovely appetizer or side dish! I recommend eating these with all of your favorite meals, anything from pizza to pasta to pot pies and soups! A few of my favorites to pair with garlic knots are lemon chicken orzo soup, ham and bean soup, pasta with vodka sauce, and my creamy crockpot chicken alfredo!
How long do garlic knots last?
Garlic knots will last in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week! Or, freeze the baked and cooled garlic knots for up to 3 months.
More Recipes to Try
Garlic Knots
Ingredients
- 1 cup water (heated to 110°F)
- 2 1/4 tsp instant dry yeast
- 2 tsp honey
- 1 1/2 tbsp olive oil
- 1 tsp salt
- 2 1/2-3 cups all purpose flour
- 1/2 tsp garlic powder
- 5 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp chopped parsley
- parmesan cheese for serving, if desired
Instructions
- Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
- Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
- Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
- Punch down the dough and transfer it to a lightly floured work surface. Shape the dough into a long log about 16 inches long (it doesn't have to be exact).
- Cut into 16 pieces then roll each piece into a thin rope about 7 inches or so. Tie the rope into a knot and pull the two ends then tuck the ends under themselves.
- Place on two baking sheets lined with parchment paper. Cover with plastic wrap or a towel and let rest for another 30 minutes.
- Preheat oven to 400 degrees.Meanwhile prepare the garlic oil mixture. In a small bowl combine olive oil, garlic and parsley.
- Brush half of the garlic oil onto each of the garlic knots.Bake for 20 minutes or until they are golden brown.Remove from the oven and brush with the remaining garlic oil.Serve with parmesan cheese if desired and enjoy!!
Nutrition Information
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