Garlic knots are such a fun side order to get at pasta and pizza restaurants. There’s this pizza place near my house that sells garlic rolls in a bag with a side of marinara sauce, and sometimes I just order those instead of pizza. This garlic knots recipe will yield fluffy garlic bread knots full of delicious garlic-parmesan flavor.
Garlic Knots Recipe
While making bread at home may seem intimidating at first, it’s really not too tricky to do. Once you make bread at home a couple of times, you’ll get a feel for using yeast in bread recipes and how your dough should look and feel.
But even if this is your first time making homemade bread from scratch, you shouldn’t have any trouble making this garlic knots recipe.
The signature “knot” appearance of these garlic rolls is much easier to create than it may seem from just reading the recipe directions. You basically roll out your bread dough into a large square shape, cut the square into 8 equal pieces, and then roll each piece into a rope that’s about 9 or so inches long.
Once you’ve made a rope from your dough, you tie the rope into a simple knot and tuck the ends under the knot. Again, it may sound a bit complicated just reading through the directions, but once you have the dough sitting in front of you, it will make a lot more sense.
Easy Garlic Knots
The topping for these garlic knots is super simple, which is part of the reason why these garlic knots are so easy to make. You can make the topping while the bread knots are baking.
The topping simply consists of mixing some grated parmesan with finely chopped parsley and a little bit of garlic salt.
If you don’t have garlic salt, you can always use a combination of garlic powder and salt. I would do 1/4 tsp of garlic powder, since it’s a pretty strong spice. You can also use grated garlic and rub that into the cheese using your fingers.
Once the garlic knots have baked, simply dip the tops in melted butter and then roll them in the garlic parmesan mixture. So simple and so scrumptious!
- 3 cups all-purpose flour, (use a high-gluten brand like King Arthur)
- 2 tsp active dry yeast
- 2 tsp salt
- 3 tbsp vegetable oil
- 1 cup lukewarm water
- 3/4 cup grated parmesan
- 1/4 cup finely chopped parsley
- 1 tsp garlic salt, (or 1 tsp kosher salt + 1/4 tsp garlic powder; or 1 tsp kosher salt and 1 large clove garlic grated)
- 3 tbsp butter, melted
- Pour yeast into a medium bowl. Pour the lukewarm water into the bowl and let the mixture sit for 5 minutes until it's nice and frothy.
- In a large bowl (or your mixer's bowl if you have one), add in the flour, salt, and oil. Add the yeast mixture. Mix everything together until combined. Once a dough starts forming, replace your mixer's paddle attachment with the hook attachment. If you don't have a mixer, simply use your hands to knead the dough into a compact ball (about 5 minutes).
- Place the dough ball into a greased bowl and cover with a piece of greased plastic wrap. Put the bowl in a warm spot. Allow the dough to rise (approximately doubling in size) for 1 hour.
- Roll the dough out into a large square shape, about 1/8 inch thick. Cut the dough into 16 seemingly equal pieces. Roll each piece into a rope that's about 9 inches long. Tie each rope into a knot, tucking the ends underneath the knot.
- Bake the bread knots at 375°F for 25 minutes, or until the tops are nice and golden. While the bread bakes, mix the grated parmesan, chopped parsley and garlic salt together.
- Once the bread is done baking, allow them to cool for 5 minutes so they are just cool enough for you to handle them but still warm to the touch. Dip the top surface of each bread in a bowl of melted butter, and then roll the buttered surfaces in the garlic parmesan mixture.
Nutrition Information:Yield: 16 Serving Size: 16 Servings
Amount Per Serving: Calories: 149