Homemade Garlic Knots Recipe

There’s something incredibly satisfying about transforming such simple ingredients into a warm, fragrant batch of homemade garlic knots; let me tell you, once you’ve savored one fresh out of the oven, you’ll wonder why you’ve ever settled for the store-bought kind!

Creating these delectable, homemade garlic knots is a true joy for me. They are simple and yet so flavorful.

Their main components are all-purpose flour, a whisk of sugar, more olive oil than you are probably used to, and a good bit of salt. They are not plain.

They are, in fact, far from it. They have everything in them that you need to have in your life to make it a tastier life.

Homemade Garlic Knots Recipe Ingredients

• Yeast: Leavening agent; activates with warm water for dough rise.
• All-Purpose Flour: Provides structure; rich in carbohydrates.
• Olive Oil: Healthy fat; adds moisture and lightness.
• Sugar: Feeds yeast; aids in browning and flavor.
• Garlic: Adds robust flavor; contains antioxidants.
• Parsley: Freshness enhancer; rich in vitamins and minerals.

Homemade Garlic Knots Recipe Ingredient Quantities

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm water (about 110°F)
• 2 ½ cups all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon salt (for garlic butter topping)

How to Make this Homemade Garlic Knots Recipe

1. In a large bowl, combine sugar and warm water and stir until dissolved. Then, sprinkle yeast over the top and let it sit for about 5 minutes until it becomes frothy.

2. Combine olive oil, salt, and 2 cups of flour with the yeast mixture, and stir well to form a soft dough. Gradually add the rest of the flour as the mixture requires it.

3. Floured surface on the dough, knead about 5-7 minutes to get smooth and elastic. Then it goes into a greased bowl, covered, next to my stove (because I can tell, even without a fancy thermometer, that kneading a dough that needs 5-7 minutes of labor means we’re creating heat and temperature. So, sometimes a warm place is just an area near my stove). Watch that dough rise, baby, for about 1 hour, until it has doubled in size.

4. Heat your oven to 400°F (200°C) in advance. Use parchment paper to line a baking sheet.

5. Deflate the risen dough and then cut it into 12 equal pieces. Roll each piece into a rope about 8 inches long. Tie each rope into a knot.

6. Put the knots on the ready baking sheet, cover with a clean towel, and let them rest for about 10-15 minutes.

7. Preheat oven to 350-375 degrees Fahrenheit. Bake in the preheated oven for 12-15 minutes, or until golden brown.

8. As the knots bake, prepare the sauce by melting the butter in a small saucepan over low heat. Stir in the minced garlic and cook for about 1-2 minutes, until very fragrant.

9. Take the garlic butter off the heat and mix in the parsley and ½ teaspoon of salt.

10. As soon as the knots are out of the oven, brush them with the garlic butter, letting it seep into every nook and cranny. Serve warm.

Homemade Garlic Knots Recipe Equipment Needed

1. Large bowl
2. Measuring spoons
3. Measuring cup
4. Wooden spoon or spatula
5. Clean kitchen towel
6. Greased bowl
7. Floured surface (cutting board or countertop)
8. Knife or dough cutter
9. Baking sheet
10. Parchment paper
11. Small saucepan
12. Pastry brush
13. Oven
14. Stove

FAQ

• Can I use instant yeast instead of active dry yeast?Indeed, instant yeast can be utilized. Simply combine it directly with the dry components of the recipe, and there’s absolutely no requirement to first dissolve it in water.
• What if I don’t have fresh parsley?Substituting with 1 teaspoon dried parsley will work, but fresh parsley will brighten the flavor of this dish.
• Is there a substitute for olive oil?You may use vegetable or canola oil, but for the best flavor in the dough, use olive oil.
• Can I make the dough ahead of time?Definitely! The dough can rise in the fridge overnight. Just let it come to room temperature before knotting it.
• How do I store leftover garlic knots?Keep them in a sealed container, at normal room temperature, for a maximum of 2 days. If they are still not consumed, then keep them in the fridge if further consumption is aimed at. Reheat in the oven if you want these bad boys to get anywhere near the way they tasted at first. One way to make this happen is to reheat them direct from the fridge, at 350 degrees, for about 12 minutes.
• Can I freeze garlic knots?Certainly! You can freeze them post-baking and after allowing them to cool. To reheat, take them from the frozen state and warm them at 350°F until they reach a better than acceptable serving temperature.

Homemade Garlic Knots Recipe Substitutions and Variations

Dry yeast, active: 2
25 teaspoons of instant dry yeast will replace active dry yeast measuring 2 1/4 teaspoons. Both forms of dry yeast are ideal for use in bread making because they require minimal effort to activate. When using either of these yeasts, not much more work is added to the dough making process.
All-purpose flour: For a slightly chewier texture, substitute bread flour.
Olive oil: Replace it with melted coconut oil or any vegetable oil.
Margarine: Use for a dairy-free alternative to butter.
Fresh parsley: Substitute with 1 teaspoon dried parsley.

Pro Tips

1. Make sure the water is at the right temperature (about 110°F) for activating the yeast. If the water is too hot, it can kill the yeast; too cold, and the yeast won’t activate properly.

2. For a more flavorful dough, consider letting the dough rest in the refrigerator overnight after the first rise. This slow fermentation will enhance the flavor of the dough.

3. When kneading the dough, it should become smooth and elastic. If the dough is too sticky, add a little more flour gradually, but be careful not to add too much, or the knots will be tough.

4. Be consistent with the size of the dough pieces when cutting them for the knots; this will ensure even baking.

5. When melting the butter for the garlic topping, do it gently over low heat to avoid burning the garlic. Burnt garlic can become bitter and may affect the flavor of your garlic knots.