Homemade Garlic Knots (Printable)

Soft, fluffy dough knots brushed with garlic butter, ideal for a tasty snack or starter.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water
06 - 2 tablespoons olive oil

→ Garlic Butter

07 - 1/4 cup unsalted butter
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt
11 - 2 tablespoons grated Parmesan cheese (optional)

# Step-by-Step Guide:

01 - In a large bowl, mix the flour, instant yeast, sugar, and salt until evenly distributed.
02 - Add warm water and olive oil to the dry ingredients and stir until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for approximately 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest for 10 minutes to allow gluten relaxation.
05 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
06 - Divide the dough into 12 equal pieces. Roll each piece into a rope about 6 inches long and tie into a knot.
07 - Place the knots evenly spaced on the prepared baking sheet.
08 - Bake for 13 to 15 minutes, or until golden brown.
09 - While baking, melt butter in a small saucepan, add the minced garlic and cook on low heat for 1 minute. Stir in parsley and salt.
10 - Remove knots from the oven, brush immediately with the garlic butter, and sprinkle with Parmesan cheese if desired.
11 - Serve the garlic knots warm to enjoy at their best.

# Expert Advice:

01 -
  • They come together in 30 minutes from start to finish, which means you can impress people without spending your entire evening in the kitchen
  • The dough is forgiving and fun to work with—there's something deeply satisfying about tying those little knots and watching them puff up in the oven
  • That moment when they come out golden and you brush them with warm garlic butter is pure kitchen magic—your whole house smells incredible
  • They're vegetarian, budget-friendly, and they disappear faster than you'd expect
02 -
  • The water temperature is everything. If it's too hot, you'll kill the yeast and nothing will rise. If it's too cold, the yeast won't activate. Test it on your inner wrist—it should feel warm, not hot.
  • Don't skip the 10-minute rest. I learned this the hard way when I tried to skip it to save time and ended up with dense, tough knots. Those 10 minutes transform the dough and make your final knots light and tender.
  • Brush the garlic butter on while the knots are still hot from the oven. If you wait too long, the butter will just sit on top instead of being absorbed into the warm bread.
03 -
  • If you want to make these ahead of time, you can prepare the dough in the morning, let it rise for an extra hour or two in the fridge (cold fermentation actually improves flavor), then shape and bake right before serving. The cold dough is actually easier to work with.
  • For extra flavor that feels like a secret ingredient, add a small pinch of dried Italian herbs or garlic powder to the parsley mixture, but don't tell anyone—let them think you have some special magic in your kitchen.
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