There’s nothing quite like the aroma of freshly baked garlic knots wafting through your kitchen! These knots are my family’s favorite side dish – they disappear within minutes whenever I serve them alongside pasta or pizza. The magic lies in their versatility: they’re perfect for casual weeknight dinners, yet special enough for your next dinner party. As a passionate home baker, I love how these knots combine the comfort of homemade bread with the irresistible flavors of garlic, butter, and herbs. I hope you love them as much as my family does!
Tips for Success
- Temperature Matters: Use a thermometer to ensure your water is at the right temperature (110-115°F) to activate the yeast without killing it.
- Develop the Gluten: Knead the dough until it passes the “windowpane test” – a small piece should stretch thin enough to see light through without tearing.
- Timing is Key: Apply the garlic butter immediately after baking while the breadsticks are still hot to ensure maximum absorption of flavors.
Recipe Variations
- Herb and Cheese Twist: Before shaping, roll out the dough, sprinkle with a mixture of herbs (rosemary, thyme, oregano) and grated pecorino romano. Fold and twist to create a marbled effect.
- Whole Wheat Honey: Substitute 1/3 of the flour with whole wheat and replace sugar with honey for a nuttier, slightly sweet version.
- Everything Bagel Breadsticks: Brush with egg wash before baking and sprinkle with an everything bagel seasoning mix for a savory, textured crust.
Creative Chef’s Touch
Elevate your garlic knots by incorporating roasted garlic into the dough. Roast a whole head of garlic until soft and caramelized, then mix the cooled, mashed cloves into the dough during kneading. This adds depth of flavor and a subtle sweetness that complements the sharp fresh garlic in the topping, creating a sophisticated garlic knot experience.
Homemade Garlic Knots
4
servings15
minutes20
minutes300
kcal1
hour30
minutesIngredients
2 cups all-purpose flour, plus more for rolling
1.5 tsp instant yeast
1.5 tsp salt
1 TBS sugar
2 TBS olive oil, divided
1 cup warm water
4 TBS butter, melted
1/2 TBS minced garlic
1 TBS chopped parsley
1-2 oz fresh grated parmesan
Directions
- Using an electric mixer with a dough hook or in a bowl by hand, add in the flour, sugar, salt, yeast, and 1.5 TBS of olive oil. Drizzle in half of the warm water to start and begin mixing everything together. Continue adding more water and kneading until the mixture comes together into a slightly sticky ball. Knead for about 5 minutes. If the dough is too sticky, add additional flour. If it is too dry, add additional water.
- Once the dough reaches the 5-minute mark, stop mixing. Drizzle the remaining ½ TBS of olive oil into a clean bowl. Place the dough into the bowl and cover it with the oil. Wrap in plastic wrap and let rest and proof for 20 minutes.
- After 20 minutes or so, turn the dough out onto a very lightly floured surface. Flatten the dough into a rectangle about one inch in thickness and four inches in width. Using a knife, cut the dough into one-inch strips. After cutting the dough, tie each piece into a knot shape. Place the knots onto a sheet pan lined with parchment paper. Let rest for 15 more minutes in a warm place.
- Heat oven to 425 degrees. Bake the garlic knots for 15-18 minutes or until golden brown and puffed. While they bake, make the garlic butter. Melt the butter in the microwave. Add the garlic, and parsley to the butter. Stir well. Remove the knots from the oven and brush on the garlic butter. Grate fresh parmesan over the top of the knots and serve warm with the skillet lasagna.
