Description
These irresistibly buttery garlic knots are soft, flavorful, and melt in your mouth. Made from a tender homemade dough, brushed with a fragrant garlic parsley butter, and baked to golden perfection, they make a perfect appetizer or side to any meal.
Ingredients
Scale
Dough Ingredients
- 4 cups All-Purpose Flour
- 2 teaspoons Active Dry Yeast
- 1 cup Warm Water (about 110°F / 43°C)
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 tablespoons Olive Oil
Garlic Butter Topping
- 4 tablespoons Butter (melted, can use plant-based alternative)
- 3 cloves Fresh Garlic (minced)
- 2 tablespoons Parsley (chopped fresh or dried)
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: In a large bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and olive oil, stirring with a spoon or hands until a soft dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a clean bowl, place the kneaded dough inside, and cover with a kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Shape Knots: Once risen, gently punch down the dough to release air. Divide the dough into 12 equal pieces. Roll each piece into a rope about 8 inches long, then tie each rope into a knot. Place the knotted dough on a greased baking sheet, spaced slightly apart.
- Prepare Garlic Butter: Preheat your oven to 375°F (190°C). Melt the butter in a small bowl, then stir in the minced garlic and chopped parsley.
- Brush and Bake: Generously brush the garlic butter mixture over each knot. Bake the garlic knots in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Serve: Remove from the oven and brush with any remaining garlic butter if desired. Serve warm for the best flavor and soft texture.
Notes
- Use warm water around 110°F (43°C) to properly activate the yeast without killing it.
- For a dairy-free version, use plant-based butter alternatives.
- Allow the dough to rise in a warm, draft-free place to ensure proper fermentation.
- These knots can be stored in an airtight container for up to 2 days; reheat in the oven for best texture.
- Feel free to add grated Parmesan cheese or red pepper flakes on top before baking for extra flavor.
