Description
This homemade Garlic Knots recipe features soft, buttery dough tied into knots, baked until golden and brushed with a flavorful garlic butter topped with Parmesan and flaky sea salt. Perfect as a tasty appetizer or side, these garlic knots are easy to prepare and deliver irresistible aroma and flavor.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings and Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly-grated Parmesan cheese, for sprinkling
- Flaky sea salt, for sprinkling
Instructions
- Prepare the liquid mixture: In a microwave-safe bowl, stir together the water and melted butter, then add the milk and honey, stirring until combined. Microwave the mixture for 1 minute and stir, then continue microwaving in 15 second intervals until the temperature reaches 110°F, warm but not hot to touch.
- Activate the yeast: Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir briefly with a fork. Let the yeast rest for 5 minutes until it becomes foamy.
- Make the dough: Add in 3 1/2 cups of flour, salt, and garlic powder. Using the dough hook on medium-low speed, mix until combined. If the dough sticks to the bowl sides, add flour 1/4 cup at a time up to 4 cups total until dough pulls away and is slightly sticky. Continue mixing on low speed for 4-5 minutes until smooth. Shape dough into a ball and place in a greased bowl.
- First rise: Cover the bowl with a damp towel or paper towel and let the dough rise for 15 minutes.
- Preheat oven and prepare baking sheet: Heat the oven to 400°F and line a large baking sheet with parchment paper.
- Shape the knots: Form the dough into a 16-inch log of even width. Slice into 15 or 16 pieces. Roll each piece into an 8-inch rope, then tie into a knot. Place knots on the baking sheet, tucking ends under or leaving them out as preferred. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake the knots: Uncover and bake for 15 minutes until lightly golden and cooked through.
- Prepare garlic butter: While baking, whisk together melted butter, chopped parsley, and garlic powder.
- Finish and serve: Remove baking sheet to a wire rack. Immediately brush the warm knots with garlic butter, then sprinkle with Parmesan cheese and flaky sea salt. Serve warm and enjoy.
Notes
- This recipe yields 15-16 garlic knots, perfect for a small gathering or family meal.
- Use fresh yeast temperature of 110°F to activate properly without killing the yeast.
- Adjust flour gradually to avoid over-dry dough; dough should be slightly sticky for soft knots.
- Fresh parsley adds a nice color and flavor, but can be omitted if unavailable.
- Serve garlic knots warm for the best texture and flavor experience.
- Store leftovers in an airtight container and reheat in the oven for best results.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
