Homemade Garlic Knots are pillow soft. They're strips of pizza dough tied in a knot and baked till they're golden brown and topped with homemade garlic butter and parsley sauce.
It's the perfect side or appetizer for any pizza, pasta, or salad and is also great on its own as a snack with some delicious dipping sauce like marinara sauce! Try this quick and easy recipe once, and you'll make these garlic knots daily!
🥘 INGREDIENTS YOU'LL NEED
All-purpose flour: You need all-purpose flour to make these delicious garlic knots. No need for any bread flour at all!
Yeast: This recipe requires active dry yeast. We’ll activate it using warm water and sugar to make them right.
Garlic powder: Garlic knots can't be garlic knots without garlic! We will be basting it with garlic butter sauce.
Butter: Of course, we need some butter to make our garlic butter. We'll need about two tablespoons of it. I have used unsalted.
Fresh parsley: To give it an authentic Italian flavor, we'll add some chopped parsley to our garlic butter.
Parmesan cheese: Parmesan takes it to the next level! We'll use this as a garnish to sprinkle on top of our garlic knots once they're out of the oven.
🔪 HOW TO MAKE
Making these garlic knots is even easier than ordering takeout! Here's how to make them step by step:
Mix water with yeast and sugar. Set it aside for 5 minutes. In a large bowl, mix the flour with salt and olive oil. Add the yeast mixture gradually and knead for 10 minutes.
Cover the dough and leave it in a warm place to rise. When the dough is double in size, knead for a minute and divide into eight equal size balls.
Make eight logs from the balls, stretch each log into a strip and tie it into a knot. Cover the knots and let them rise again for 20 to 30 minutes.
Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celcius. Bake the knots for 10 to 15 minutes.
Add the butter, garlic powder, and parsley to a small saucepan, and cook over medium heat for 1 minute or until the butter melts. Brush the warm garlic knots with the butter mixture, and sprinkle the Parmesan cheese.
💭 COOKING TIPS
- You can use bread flour to make these garlic knots, but the knots will be crisper from the outside and a little chewy from the inside. With all-purpose flour, it will come out soft.
- It's better to use unsalted butter since Parmesan cheese is salty.
- Do not use dry parsley for this recipe. It will not give you the authentic flavor.
- Always check that the yeast still working before adding it to the recipe.
📖 DELICIOUS VARIATIONS
Add fresh garlic to the dough: You can mince a clove of garlic and add it to the dough to have more flavor.
Use Italian seasoning: Instead of fresh parsley, add Italian seasoning to the butter sauce.
💬 FREQUENTLY ASKED QUESTIONS
Garlic Knots are a classic Italian snack served in pizzerias around the US. They're strips of homemade pizza dough tied in a knot and then topped with garlic butter sauce.
Garlic Knots are perfect as a standalone snack and a perfect side dish! It's a great side to pizza and salads or served with marinara and BBQ sauce.
Yes, bread flour works in this recipe, but the garlic knots will come out crispy from the outside.
The knots will turn golden, but you can insert a knife in the middle, which should come out clean.
🍲 MORE BREAD RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: Store any leftover Garlic Knots in the fridge for up to 5 days. Make sure to cover them with plastic wrap so that they stay soft and fluffy. Reheat in the microwave for 30 seconds before serving.
Freeze: You can also freeze these garlic knots for up to 3 months in the freezer.
Soft Garlic Knots
- 1 ¼ cup all-purpose flour
- 1 teaspoon active yeast
- 1 teaspoon sugar
- ½ cup warm water
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoon unsalted butter
- 3 tablespoon chopped fresh parsley
- ¼ cup parmesan
- In a bowl, mix water with yeast and sugar, and keep aside for 5 minutes.
- In a large bowl, mix the flour with salt and olive oil. Add the yeast mixture gradually and knead for 10 minutes, you should get a smooth and non-sticky dough.
- Cover the dough and leave it in a warm place to rise, it may take an hour or an hour and a half depending on how cold or warm your kitchen is.
- When the dough is double in size, knead for a minute and divide into eight equal size balls.
- Make eight logs from the balls, stretch each log and tie into a knot.
- Line a baking sheet with parchment paper. Place the knots on the lined baking sheet. Cover the knots and let it rise again for 20 to 30 minutes.
- Preheat the oven to 425F/220C. Bake the knots for 10 to 15 minutes.
- While the knots are baking, in a saucepan add the butter, garlic powder, and parsley, stir over medium heat for 1 minute or until the butter melts.
- Brush the warm knots with the mixture and then sprinkle the parmesan.
- Serve warm.
- You can use bread flour instead of all-purpose flour.
- Add fresh minced garlic to the dough for more flavor.
- Better use unsalted butter to control the amount of salt in the recipe.
- Storing method is mentioned in the post.