Garlic Knots Soft Dough (Printable)
Golden baked knots brushed with garlic butter and fresh parsley for a flavorful bite.
# What You Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1 cup warm water (about 110°F)
03 - 2 teaspoons sugar
04 - 2 1/2 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil
→ Garlic Butter
07 - 1/4 cup unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Optional: 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
02 - In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm area until doubled in size, about 1 hour.
05 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down the dough and divide it into 16 equal pieces. Roll each piece into an 8-inch rope and tie into a knot, tucking the ends underneath.
07 - Arrange knots on the baking sheet. Cover and let rest for 10 to 15 minutes.
08 - Bake for 12 to 15 minutes until golden brown.
09 - While baking, combine melted butter, garlic, parsley, salt, and pepper.
10 - Brush warm knots generously with garlic butter. Sprinkle with Parmesan if desired. Serve immediately.
# Expert Suggestions:
01 -
- They come together faster than you'd think, leaving you with warm, garlicky bread in about an hour and a half from start to finish.
- Everyone devours them—they're elegant enough for guests but casual enough to eat with your hands while cooking.
02 -
- Don't tie the knots too tight or they'll stay dense and tough—they should be loose enough to puff as they bake.
- The garlic butter goes on while the knots are still warm so it soaks in instead of sitting on top; timing is everything.
03 -
- Use store-bought pizza dough if you want all the flavor with half the effort—the garlic butter makes it taste completely homemade.
- Make the garlic butter while the knots bake so you can brush them the moment they come out and everything is still hot and welcoming.