Garlic Parmesan Knots (Printable)
Soft knots brushed with garlic butter and topped with Parmesan offer a warm, savory bite.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant yeast
03 - 1 teaspoon sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water (110°F)
06 - 2 tablespoons olive oil
→ Garlic Butter
07 - 4 tablespoons unsalted butter, melted
08 - 3 cloves garlic, minced
09 - 2 tablespoons chopped fresh parsley
10 - 1/4 teaspoon salt
→ Topping
11 - 1/3 cup grated Parmesan cheese
12 - Extra parsley, for garnish (optional)
# How to Make It:
01 - In a large bowl, combine flour, instant yeast, sugar, and salt. Create a well in the center and pour in warm water and olive oil. Stir until a rough dough forms.
02 - On a floured surface, knead the dough for 6 to 8 minutes until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover it, and let rise in a warm area until doubled in size, about 1 hour.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
05 - Punch down the risen dough and divide it into 12 equal portions. Roll each portion into an 8-inch rope, knot it, and tuck the ends underneath. Arrange knots on the prepared baking sheet.
06 - Combine melted butter, minced garlic, chopped parsley, and salt in a small bowl.
07 - Generously brush each knot with the garlic butter mixture.
08 - Bake for 14 to 16 minutes, until the knots turn lightly golden.
09 - Remove the knots from the oven. Immediately brush with remaining garlic butter, then sprinkle with grated Parmesan and optional parsley garnish. Serve warm.
# Expert Suggestions:
01 -
- You get to enjoy warm, soft knots bursting with buttery garlic flavor that feels like a special treat just for you
- The ease and speed of the recipe make it perfect for last minute guests or comforting snacks anytime
02 -
- Letting the dough fully rise is essential for that light texture you’ll love
- Brushing the garlic butter right after baking locks in moisture and flavor like no other step
03 -
- Use warm water just right at 110°F/43°C to activate yeast without killing it
- Tying the knots tight but not too tight allows for perfect texture and rise