Go Back

Garlic Knots

Garlic knots are soft, golden yeast rolls brushed with warm garlic butter and fresh parsley. The dough rises twice before baking, making tender knots with a lightly chewy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Rising 1 hour 40 minutes
Total Time 2 hours 14 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup water warm, 105–110°F
  • 2.25 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3 cups all-purpose flour
  • 1.25 tsp kosher salt divided
  • 4 tsp olive oil divided
For the garlic butter
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 large baking sheet

Method
 

Make the dough
  1. Stir the warm water, yeast, and sugar together in a large bowl.
  2. Let stand for 5–10 minutes, until foamy.
  3. Add the flour, 1 teaspoon of the salt, and 1 tablespoon of the olive oil; stir until a shaggy dough forms.
  4. Knead the dough on a clean counter for 7–8 minutes, until smooth and elastic.
  5. Coat the bowl with 1 teaspoon of the olive oil, return the dough to the bowl, and turn it to coat.
  6. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled.
Shape and bake
  1. Line a large baking sheet with parchment paper.
  2. Divide the dough into 12 equal pieces.
  3. Roll each piece into an 8-inch rope and tie it into a knot.
  4. Place the knots on the baking sheet, cover loosely, and let rise for 20–30 minutes, until puffy.
  5. Heat the oven to 400°F.
  6. Brush the knots with the remaining 2 teaspoons olive oil.
  7. Bake for 15–18 minutes, until golden brown.
Make the garlic butter
  1. While the knots bake, melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30–60 seconds, until fragrant.
  3. Remove from the heat and stir in the parsley and remaining 1/4 teaspoon salt.
Finish the knots
  1. Brush the warm knots generously with the garlic butter and serve.

Notes

For the best flavor, brush the knots while they are still warm. Store leftovers in the refrigerator for up to 3 days; freezer storage is suitable. For a dairy-free option, use plant-based butter.