Description
These homemade garlic knots are soft, buttery, and bursting with garlic and Italian seasoning flavors. Made from scratch using a simple yeasted dough, they are perfect as a savory snack or side dish, especially when served warm with marinara sauce for dipping. The dough is kneaded and allowed to rise twice, then tied into knots, brushed with garlic butter, and baked until golden and fragrant.
Ingredients
Dough
- 1 cup + 2 Tablespoons (270g/ml) warm water (between 100–110°F/38–43°C)
- 2 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 Tablespoon (13g) granulated sugar
- 3 Tablespoons (43g/ml) olive oil or melted butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 1/3 cups (433g) bread flour (spooned & leveled), plus more for hands and work surface
Topping
- 5 Tablespoons (71g) unsalted butter, melted
- 3 garlic cloves, minced or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Optional after baking: 1/4 cup (25g) grated Parmesan cheese
- Optional after baking: 2 Tablespoons chopped fresh parsley
Instructions
- Proof the yeast: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm water, yeast, and sugar. Cover and let sit for about 5 minutes until the mixture is foamy on top, indicating the yeast is active.
- Make the dough: Add olive oil (or melted butter), salt, garlic powder, and half of the bread flour to the yeast mixture. Beat on low speed for 30 seconds. Scrape down the bowl, add the remaining flour, and beat on low for 2 minutes until a soft dough forms that pulls away from the bowl sides but is still slightly tacky.
- Knead the dough: Switch to the dough hook and knead on medium-low speed for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add flour sparingly if too sticky. The dough should feel soft and pass the windowpane test, indicating proper gluten development.
- First rise: Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover with plastic wrap, foil, or a towel, and let rise in a warm spot for about 2 hours until doubled in size.
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats.
- Shape the knots: Punch down the risen dough and, on a floured surface, roll it into a 16-inch log. Cut into 16 equal 1-inch pieces, roll each into an 8-inch rope, and tie into knots. Place knots on prepared baking sheets.
- Second rise: Lightly cover the knots and let them rest for 30 to 45 minutes until slightly puffed.
- Preheat oven: Set oven to 400°F (204°C) towards the end of the second rise.
- Make the topping: Mix melted butter, minced garlic (or garlic powder), Italian seasoning, and salt. Brush this mixture over the unbaked knots, reserving some to brush after baking.
- Bake the knots: Bake for 20 to 23 minutes until golden brown on top.
- Finish and serve: Remove from oven and brush with the remaining garlic butter. Optionally sprinkle with grated Parmesan and chopped parsley. Serve warm, plain or with marinara sauce for dipping.
- Storage: Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 1 week. Reheat before serving.
Notes
- Ensure water temperature is between 100–110°F (38–43°C) to properly activate yeast without killing it.
- If kneading by hand, a wooden spoon or silicone spatula can help mix the dough initially, but kneading is best done manually on a floured surface.
- Adjust flour incrementally if dough is too sticky or water if too dry; dough should be soft and tacky but not sticky enough to cling heavily to your hands.
- The windowpane test is a good indicator that the dough is properly kneaded and gluten is developed.
- Allowing the dough to rise in a warm environment helps speed fermentation but avoid overly hot spots to prevent killing the yeast.
- For added flavor, brush garlic butter both before and immediately after baking, and consider topping with Parmesan and parsley.
- Serve garlic knots warm for best texture and flavor; marinara sauce makes an excellent dipping accompaniment.
- Use fresh garlic whenever possible for the topping; garlic powder can be substituted if needed.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American