Description
These homemade garlic knots are soft, buttery, and bursting with garlic flavor, topped with fragrant parsley and freshly grated Parmesan cheese. Perfect as a delicious appetizer or side dish, they combine a tender yeast dough tied into knots, baked to golden perfection, and brushed with a flavorful garlic butter.
Ingredients
Scale
Dough
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings
- Freshly-grated Parmesan cheese
- Flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids: In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and stir. Continue microwaving in 15 second intervals until the mixture reaches 110°F, warm but not hot to the touch.
- Add yeast: Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and give it a quick stir with a fork to combine. Let the yeast rest and activate for 5 minutes until it is foamy.
- Add dry ingredients: Add in 3 1/2 cups of flour, salt, and garlic powder. Use the dough hook to mix on medium-low speed until combined. If the dough sticks to the sides, add 1/4 cup more flour at a time until the dough pulls away from the bowl and feels slightly sticky. Use up to 4 cups total. Continue mixing on low speed for 4-5 minutes until smooth. Form the dough into a ball and transfer it to a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel and let it rise for 15 minutes.
- Prep oven and baking dish: Heat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form the garlic knots: Gently form the dough into a 16-inch log with even width. Slice into 15 or 16 even pieces using a bench scraper or knife. Roll each piece into an 8-inch rope, tie into a knot, and place on the baking sheet. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Uncover and bake for 15 minutes or until lightly golden brown and cooked through. Meanwhile, whisk together the melted butter, chopped parsley, and garlic powder for the garlic butter.
- Brush with garlic butter: Transfer baking sheet to a wire rack. Brush rolls immediately with garlic butter, then sprinkle with Parmesan cheese and flaky sea salt.
- Serve: Serve warm and enjoy your delicious garlic knots!
Notes
- If you don’t have fresh parsley, you can substitute dried parsley, but use less as it is more concentrated.
- To make the dough rise faster, place it in a warm, draft-free area or inside an unheated oven with just the oven light on.
- For extra garlic flavor, add a bit of minced garlic to the garlic butter mixture.
- These garlic knots can be frozen after baking; reheat in a 350°F oven until warmed through.
- If you prefer a vegan version, substitute the butter with vegan margarine and use a plant-based milk alternative.
Nutrition
- Serving Size: 1 knot
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
