These soft, buttery Homemade Garlic Knots are a real crowd pleaser and make the perfect side for pasta, soups, pizza and salad.
Why Garlic Knots Are the MOST Delicious Rolls Ever
Ingredients for Homemade Garlic Knots
- Flour: You can use all-purpose or bread flour or a combination of both.
- Yeast: Either dry active yeast, or instant yeast will work great for this recipe. If you use dry active yeast, you can combine the water, yeast and sugar first and let it sit just until it starts to bubble.
- Sugar: Granulated sugar helps to add moisture to the knots, and also a better flavor.
- Salt: Non-iodized salt is my preference to avoid the metallic taste of iodized salt.
- Unsalted butter and extra-virgin olive oil: A blend of oil and butter elevate the flavor and help with browning the knots.
- Seasonings: Garlic powder, Italian seasoning, dried oregano, and salt enhance and elevate the flavor profile of the dough.
- Parmesan cheese and fresh chopped parsley: We love the traditional Italian garnishment to elevate the flavor of these irresistible knots.
How to Make Homemade Garlic Knots
Garlic Knots might seem intimidating because there is just a little bit of twisting of dough involved. I personally think these are way easier than regular dinner rolls!
- Once your dough is mixed and resting, just roll it out onto a lightly floured surface into a rectangle shape.
- Use a pizza cutter to make strips of dough, you will need 16 total. I cut 8 strips and then cut those in half.
- To make the knot, just take the right end of the strip of dough and place it over the left side with a small piece hanging over the strip. Then tuck that piece under and through like a knot. That is it!
- For these garlic knots, you are going to brush them with your garlic butter mixture before and after baking to give them the most flavor possible!
- After they are baked and brushed again, sprinkle with grated parmesan and chopped fresh parsley to look a little fancier.
How do I Store My Garlic Knots
Store in an airtight container at room temperature for up to 3 days and the refrigerator for 1 week. Be sure to remove excess air from the container to prevent the knots from becoming dry.
The longer these garlic knots are stored at room temperature, the more they will dry out. If you are going to store them on the counter, I recommend heating them up quickly before serving them. You can pop them in the microwave for 15-20 seconds and they will be soft and delicious!
Can I Freeze These Garlic Knots?
- Absolutely! Prepare the knots as directed in the recipe. To prepare to freeze, arrange the knots on a lined baking sheet and place them in the freezer for 1 hour. Remove them from the freezer and place them in an airtight container. Freeze for up to 3 months.
- To bake, thaw on a baking sheet at room temperature on the counter—Bake as directed.
What Should I Serve Garlic Knots With?
These are some of our favorite recipes to make with soft garlic knots.
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast can you instant also
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 cups flour up to 4 cups
Preheat oven to 400° F. Place a piece of parchment on a baking sheet.
In the bowl of a stand mixer, add water, yeast, sugar, salt and half of the flour. Mix together until combined. I like to use my dough hook for this recipe.
Add the remainder of the flour and continue mixing until the dough starts pulling away from the sides of the mixer bowl. You may need to add more flour to get the consistency you want. It should be soft, but not overly sticky. Add 1/4 cup of flour at a time up to 4 cups of flour.
Cover and let the dough rest for 10 minutes. Lightly flour a clean countertop and turn the dough out onto it. Roll into a rectangle shape that is about 12″ in length and 9″ wide. Cut into 8 strips and then make one long cut across to make 16 pieces.
Roll out each piece of dough into a rope shape that is about 8 inches long. Tie the rope into a knot shape and place onto your baking sheet. Cover and let them rise for 20 minutes.
While they are rising, make your garlic butter. In a microwave safe bowl melt butter. Add olive oil, garlic powder, Italian seasoning, dried oregano, and salt; whisk until combined.
When the knots are done rising, uncover and brush each knot with the garlic butter mixture. Place in the preheated oven and bake for 15 – 20 minutes or until the tops begin to brown.
Remove from the oven, brush each garlic knot with the remaining garlic butter mixture, and sprinkle grated parmesan cheese and fresh parsley on top of each knot. Serve warm and enjoy! These are delicious dipped in marinara sauce.
Serving: 1knot | Calories: 123kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 184mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 1mg
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