Can I make garlic knots ahead of time or freeze them? Yes. Shape the knots, freeze them on a tray until firm, then bag them for up to 3 months. Thaw, let them come to room temperature and rise about an hour, then bake fresh. You can also bake them earlier in the day and rewarm in a 350°F oven before tossing in the garlic butter.
Why did my garlic knots turn out tough or dense? Tough knots usually come from too much flour worked into the dough. Use just enough to keep it from sticking while shaping, since extra flour dries the dough and tightens the crumb. Also let them rise until puffy, about an hour, before baking so they bake up light rather than chewy.
How do I shape the knots so they hold together? Roll each piece of dough into a 6-inch rope, tie it in a single loose knot, and tuck the ends underneath. Don't roll the ropes too thin or the knots bake up skimpy. Let them rest and rise on the pan before baking so they puff into plump, sturdy little knots.
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!
Ingredients
Instructions
- 1Using 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.
- 2Once 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.
- 3After 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.
- 4Heat 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.
Make it yours
- 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 knots 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 Knots: Brush with egg wash before baking and sprinkle with an everything bagel seasoning mix for a savory, textured crust.