Homemade Garlic Knots (Print-Friendly Version)
Soft knots brushed with garlic butter, sprinkled with parsley and Parmesan for a flavorful bite.
# Ingredients List:
→ Dough
01 -
470 grams bread flour
02 -
1.5 teaspoons granulated sugar
03 -
1 envelope active dry yeast (7 grams)
04 -
2 teaspoons salt
05 -
360 milliliters warm water (43-46°C)
06 -
28 milliliters olive oil
→ Garlic Butter Topping
07 -
113 grams unsalted butter
08 -
6 cloves garlic, minced
09 -
13 grams fresh parsley, minced
10 -
1.5 teaspoons garlic salt or garlic powder
11 -
35 grams finely grated Parmesan cheese
12 -
10 milliliters olive oil
# Detailed Cooking Steps:
01 -
In a large bowl, combine bread flour, sugar, yeast, and salt thoroughly.
02 -
Add warm water and 28 milliliters of olive oil to the dry ingredients and mix until a dough begins to form.
03 -
Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
04 -
Place the dough in a greased bowl, turning to coat it with oil. Cover and let rise in a warm area for 1 hour or until doubled in size.
05 -
Set the oven temperature to 200°C (400°F).
06 -
Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until aromatic. Stir in parsley and garlic salt or powder, then remove from heat.
07 -
Punch down the risen dough and divide into 12 equal portions. Roll each into a rope and tie each rope into a knot.
08 -
Place dough knots onto a baking sheet lined with parchment paper, spacing evenly.
09 -
Brush each knot generously with the prepared garlic butter mixture. Bake in the preheated oven for 12-15 minutes until golden brown.
10 -
Remove knots from oven and immediately brush with remaining garlic butter. Sprinkle evenly with grated Parmesan cheese.
11 -
Serve knots warm for optimal flavor and texture.
# Helpful Hints:
01 -
For richer flavor, substitute roasted garlic in the butter mixture. Use dried parsley (1 tablespoon) if fresh is unavailable. Ensure water temperature is 43-46°C to activate yeast without killing it.