This easy garlic knots recipe is perfect if you’re a fan of fresh, homemade bread with bold garlic and buttery flavors!
Whether you’re making them for a cozy dinner, a family gathering, or a delicious snack, these easy garlic knots recipes are a hit every time. In this blog post, I’ll guide you step by step through making soft, buttery garlic knots that will melt in your mouth. This recipe uses my all-time favorite homemade Domino’s pizza dough recipe. Ready to bake? Let’s get started!
Why You’ll Love This Easy Garlic Knot Recipe
Garlic knots are a popular side dish at pizzerias and Italian restaurants, but making them at home is easier than you think! Here’s why this recipe is a must-try:
- Simple Ingredients: You don’t need a ton of fancy ingredients. Just a few basic pantry staples!
- Soft & Fluffy Texture: These knots turn out perfectly soft on the inside with a slight crispiness on the outside.
- Perfectly Garlicky: You’ll get a burst of garlic flavor in every bite, balanced with rich butter and fresh herbs.
- Versatile: Serve them as a side dish with pasta, pizza, or soup. They’re great as a snack, appetizer, or party treat!
Ingredients for Making This Garlic Knot Recipe
These ingredients are needed to make garlic knots at home, with some notes about the use of each ingredient and the purpose in the recipe.
- Dry yeast is the key leavening agent in this recipe. It helps the dough rise by fermenting the sugars in the flour and producing carbon dioxide gas. This gas makes the dough expand and become light and airy, resulting in the soft, fluffy texture of the garlic knots. You activate the yeast in warm water to start fermentation before mixing it with the other ingredients.
- Warm water dissolves the yeast and sugar. The warmth of the water (around 110°F/43°C) helps activate the yeast, allowing it to start producing gas and fermenting the dough.
- Sugar: food for the yeast. It provides an easy energy source that the yeast can consume during fermentation. As the yeast consumes the sugar, it produces carbon dioxide, which makes the dough rise.
- All-purpose flour (plus extra for rolling): Flour is the main structure-building ingredient in the dough. The proteins in the flour (mainly glutenin and gliadin) combine with water to form gluten, which gives the dough its elasticity and strength.
- Salt : Salt enhances the flavor of the dough, balancing out the sweetness from the sugr. It also helps control the yeast’s fermentation rate, ensuring the dough rises properly without becoming too airy or over-fermented.
- Olive oil (for dough): olive oil adds richness and softness to the dough. It contributes to the texture of the knots, making them tender and giving them a slight golden color when baked. Olive oil also helps prevent the dough from drying out during the rise.
- Unsalted butter (melted for brushing): The butter, especially when melted, adds a rich and savory flavor to the garlic knots. It contributes to their soft texture and helps them develop a beautiful golden-brown finish as they bake.
- Garlic (minced): garlic is the star of the flavor profile in garlic knots. It infuses the butter with a strong, aromatic garlic flavor, which is then brushed over the knots for that signature garlicky taste.
- Fresh parsley (chopped, optional): Parsley is typically used for garnishing and added flavor.
- Italian seasoning (optional, for extra flavor): Italian seasoning (which often contains a mix of herbs like oregano, basil, thyme, and rosemary) enhances the flavor profile of the garlic knots with a bit of Mediterranean flair. It adds a herby complexity that complements the garlic and butter.
How to Make Easy Garlic Knots: Step-by-Step Instructions
Step 1: Activate the Yeast
Combine the warm water, sugar, and yeast in a small bowl. Stir gently to dissolve and allow it to sit for about 5 minutes. You’ll know it’s ready when the mixture becomes frothy and bubbly. This step ensures the yeast is activated and ready to help your dough rise!
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Use a wooden spoon or your hands to mix everything until the dough forms. If the dough is too sticky, add more flour, one tablespoon at a time. If it’s too dry, add a small amount of water.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead, which will take about 5-7 minutes.
Step 4: Let the Dough Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise warmly for about 1-1.5 hours or until it has doubled.
Step 5: Shape the Garlic Knots
Once your dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a floured board and roll it out into a rectangle about 1/2 inch thick. Cut the dough into strips (about 1 inch wide).
Tying each strip into a knot, then tuck the ends underneath. Place the knots on a baking sheet lined with parchment paper. Lightly cove the shaped knots and let it reast for about 30 minutes for the knots to puff up before baking.
Step 6: Make the Garlic Butter
In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic! Remove the garlic butter from the heat and stir in the Italian seasoning. Allow it to cool, and brush some onto the knots before baking. Leave some of the toppings for when the knots come out of the oven.
Step 7: Bake the Garlic Knots
Preheat the oven to 400°F (204°C). Bake the garlic knots for 20- 25 minutes, or until golden brown. Bring the knots out on the oven and set on a cooling rack.
Step 8: Coat the Knots with Garlic Butter
Once the garlic knots are out of the oven, brush them with the remaining butter mixture. Coat each knot generously for maximum flavor, then sprinkle the top with parmesan cheese and fresh parsley!
Serving Suggestions
These garlic knots are perfect as a side dish to almost any meal! Here are a few ideas on how to serve them:
- With Pasta: Pair these garlic knots with your favorite pasta dishes like spaghetti, lasagna, or fettuccine alfredo for a comforting meal.
- With Pizza: Serve alongside your favorite pizza for an extra garlicky goodness.
- As an Appetizer, Serve with marinara or garlic dipping sauce—perfect for parties or gatherings.
- As a Snack: Enjoy them with a refreshing glass of iced tea or your favorite beverage.
Tips for Perfect Garlic Knots Every Time
- Use Fresh Yeast: Make sure your yeast is fresh and active. If it doesn’t foam after being mixed with water, it’s likely expired, and you should replace it.
- Don’t Skip the Rise: Properly allowing the dough to rise is key to achieving light, fluffy knots. Be patient and let it double in size.
- Add Parmesan: If you love cheesy garlic knots, sprinkle some grated Parmesan cheese over them after brushing them with the garlic butter.
Frequently Asked Questions (FAQs)
Can I make these garlic knots ahead of time? Yes! You can prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the knots and bake as usual.
Can I freeze garlic knots? Absolutely! After baking, allow the garlic knots to cool completely, then store them in an airtight container or freezer bag. To reheat, bake them in the oven at 350°F for 5-7 minutes.
Can I use store-bought pizza dough? Yes, you can use store-bought pizza dough to save time. Just follow the same steps for shaping and baking.
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Baking!
Linda!!
Easy Garlic Knots Recipe
Equipment
- Mixing bowls
- Silicone baking mat
Ingredients
- Dough
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2¼ teaspoons instant yeast
- 1 tablespoon dry milk
- 1 teaspoon garlic powder
- 1 ⅓ cups warm water
- 2 tablespoons olive oil
- Topping
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Combine the flour, yeast, salt, sugar, garlic powder, and dry milk in a stand mixer or large bowl. Mix everything with a wooden spoon, and then add the water and oil to the dry ingredients.
- Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the side of the bowl. This will take about 5- 7 minutes. You can Knead the dough by hand, which will take about 7 – 10 minutes.
- Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for 1- 2 hours or until it doubles in size.
- After the dough has risen, punch it down, divide it into 2, and roll each into a ball. Roll one half out into a rectangle about 1/2 inch thick. Cut the dough into strips (about 1 inch wide).
- Tying each strip into a knot, then tuck the ends underneath. Place the knots on a baking sheet lined with parchment paper. Lightly cover the shaped knots and let them rest for about 30 minutes so they can puff up before baking.
- In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic! Remove the garlic butter from the heat and stir in the Italian seasoning. Allow it to cool, and brush some onto the knots before baking. Leave some toppings for when the knots come out of the oven.
- Preheat the oven to 400°F (204°C). Bake the garlic knots for 20- 25 minutes, or until golden brown. Remove them from the oven and set them on a cooling rack.
- Once the garlic knots are out of the oven, brush them with the remaining butter mixture. Coat each knot generously for maximum flavor, then sprinkle the top with parmesan cheese and fresh parsley!
- Serve and enjoy!
Notes
Italian seasoning can be replaced by dried oregano and basil.
For freezing instructions about the dough, you can check the homemade pizza dough recipe for more details. If you use quick-rise yeast, you can add the dry ingredient but away from the salt before adding the liquid ingredients.
Nutrition
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