Description
This homemade garlic knots recipe is easy to make and results in soft, flavorful knots brushed with garlic butter and sprinkled with Parmesan cheese and flaky sea salt. Perfect as a side or snack, these golden-brown knots are delightful served warm and fresh from the oven.
Ingredients
Scale
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 and Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly-grated Parmesan cheese
- Flaky sea salt
Instructions
- Prepare the liquid mixture: In a microwave-safe bowl, stir together the water and melted butter, then add the milk and honey and mix until combined. Microwave the mixture for 1 minute and stir; continue heating in 15-second intervals until the temperature reaches 110°F, warm but not hot to the touch.
- Activate the yeast: Pour the warm liquid into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir quickly with a fork to combine. Let the yeast rest for 5 minutes until foamy.
- Make the dough: Add 3 1/2 cups of flour, sea salt, and garlic powder to the yeast mixture. Using the dough hook, mix on medium-low speed until combined. Add up to 1/2 cup more flour in 1/4 cup increments if the dough sticks to the bowl sides, stopping when dough pulls away and is slightly sticky. Continue mixing on low for 4 to 5 minutes until smooth. Form the dough into a ball and transfer to a greased bowl.
- First rise: Cover the bowl with a damp towel or paper towel and let the dough rise for 15 minutes.
- Preheat oven and prepare baking sheet: Heat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Shape the knots: Shape the dough into a roughly 16-inch log of even width. Slice into 15 or 16 pieces. Roll each piece into an 8-inch rope, then tie into a knot, tucking ends under or leaving out. Place knots on the baking sheet. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Uncover and bake the knots for 15 minutes until lightly golden and cooked through.
- Prepare garlic butter: While baking, whisk together melted butter, chopped parsley, and garlic powder.
- Finish and serve: Transfer the baking sheet to a wire rack once baked. Brush knots immediately with garlic butter, then sprinkle with Parmesan cheese and flaky sea salt. Serve warm and enjoy!
Notes
- This recipe yields 15 soft garlic knots perfect as a snack or side dish.
- Adjust flour quantity as needed to ensure the dough is slightly sticky but manageable.
- Use fresh parsley for best flavor in the garlic butter topping, but dried can be substituted if needed.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Serve garlic knots warm for the best texture and flavor.
Nutrition
- Serving Size: 1 knot
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
