Description
These Garlic Knots are soft, buttery, and packed with garlicky flavor, perfect as a delightful appetizer or side dish. Made with a yeast dough infused with garlic powder and topped with a garlic butter sauce, freshly grated Parmesan, and flaky sea salt, these knots are irresistibly aromatic and comforting.
Ingredients
Scale
Garlic Knots Dough
- 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: freshly-grated Parmesan cheese, flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids. In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving in 15 second intervals until it reaches 110°F, warm but not hot to the touch.
- Add yeast. Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and give it a quick stir with a fork. Let the yeast rest and activate for 5 minutes until foamy.
- Add dry ingredients. Add 3 1/2 cups flour, salt, and garlic powder. Use the dough hook to mix on medium-low speed until combined. If dough sticks to the bowl, 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. Form into a ball and transfer to a greased bowl.
- Let the dough rise. Cover the bowl with a damp towel or paper towel and let rise for 15 minutes.
- Prep oven and baking dish. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form the garlic knots. Gently shape dough into a 16-inch log with even width. Slice into 15 or 16 pieces. Roll each piece into an 8-inch rope, tie into a knot, and place on the baking sheet. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake. Uncover and bake for 15 minutes until lightly golden and cooked through. Meanwhile, whisk together the garlic butter ingredients.
- Brush with garlic butter. Transfer baking sheet to a wire rack once baked. Brush knots immediately with garlic butter, then sprinkle with Parmesan cheese and flaky sea salt.
- Serve. Serve warm and enjoy these flavorful garlic knots fresh from the oven.
Notes
- Ensure the liquid mixture does not exceed 110°F to avoid killing the yeast.
- You can substitute all-purpose flour with bread flour for chewier knots.
- Fresh parsley adds brightness but can be omitted if unavailable.
- If you prefer stronger garlic flavor, add a pinch of minced fresh garlic to the garlic butter.
- These knots are best enjoyed the day of baking but can be reheated in the oven for freshness.
Nutrition
- Serving Size: 1 knot
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
