Garlic Knots Recipe

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 13

Rise Time: 2

Total Time: 2 28

Servings: knots

Calories: 184kcal

Author: Becky Hardin

These made from scratch garlic knots are a wonderful addition to any table. Fluffy and light and brushed with garlic butter, this is one delicious recipe!

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Equipment

Kitchen Scale (optional)
Baking Sheet

Ingredients

1 cup water 227 grams, warm (105-110°F)
1 tablespoon granulated sugar 13 grams
2 teaspoons active dry yeast 6 grams
5 tablespoons olive oil 63 grams, divided
½ teaspoon kosher salt
2½-3 cups all-purpose flour 300-360 grams
3 tablespoons unsalted butter 42 grams
2 tablespoons chopped fresh parsley 6 grams
3 cloves garlic minced
1 teaspoon dried oregano 1 gram

Instructions

Stir the water, sugar, and yeast together in a large bowl then let it activate for 5 minutes.
1 cup water, 1 tablespoon granulated sugar, 2 teaspoons active dry yeast
Add 2 tablespoons of the oil and salt and stir to combine then add 2½ cups of the flour and stir again until combined.
5 tablespoons olive oil, ½ teaspoon kosher salt, 2½-3 cups all-purpose flour
Lightly dust a countertop with flour then turn the dough out on to the counter.
Knead the dough together for 10 minutes, adding just enough flour along the way to prevent sticking. You want the dough to be tacky but not sticky so don’t add too much flour.
Spread some oil around the bowl that you used to mix the dough then tuck in the edges of the dough and set it inside of the bowl.
Spray the top of the dough with the nonstick spray then cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1-1½ hours.
Cut the dough into 12-15 equal pieces then roll each piece into a 4-inch-long rope and gently tie a knot with the dough.
Line a baking sheet with parchment paper, then place the knots on the pan evenly spaced.
Spray the tops with nonstick spray and let them rest for 30 minutes.
Ten minutes before baking, preheat oven to 400°F.
Bake the knots for 8-10 minutes, or until light and golden on top.
While the knots are baking, mix the remaining oil, butter, parsley, garlic, and oregano together in a small saucepan set over medium heat.
3 tablespoons unsalted butter, 2 tablespoons chopped fresh parsley, 3 cloves garlic, 1 teaspoon dried oregano
Stir and cook just until the garlic becomes fragrant, then remove the pan from the heat and let it cool a bit while the bread cooks.
Brush the olive oil mix on top of the knots and let them cool for 5-10 minutes before serving.

Video

Notes

Brush the garlic butter on the bread before serving.
Knead the dough for at least 10 minutes. It should be tacky but not sticky.
Allow two hours for the dough to rise.

Storage: Store garlic knots without garlic butter in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Brush with garlic butter before serving.

Nutrition