Description
These homemade garlic knots are soft, flavorful, and perfect for sharing with family and friends. Made from scratch with a simple dough and a delicious garlic butter topping, they are a great addition to any meal.
Ingredients
Units
Scale
Homemade Dough
- 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
- 1 Tablespoon (13g) granulated sugar
- 3 Tablespoons (45ml) olive oil or (43g) melted butter
- 1 teaspoon salt
- 1/2 teaspoon garlic powder*
- 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface
Topping
- 5 Tablespoons (71g) unsalted butter, melted
- 3 garlic cloves, minced; or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning*
- 1/4 teaspoon salt
- optional after baking: 1/4 cup grated Parmesan cheese
- optional after baking: 2 Tablespoons chopped fresh parsley
Instructions
- Prepare the Dough: Combine warm water, yeast, and sugar. Add oil, salt, garlic powder, and flour. Knead until dough is soft.
- Rise: Allow dough to double in size for 1-2 hours.
- Shape the Dough: Form dough into knots and let rest. Preheat oven.
- Make the Topping: Mix melted butter, garlic, Italian seasoning, and salt. Brush on knots.
- Bake: Bake knots until golden brown. Brush with remaining garlic butter and add optional toppings.
- Serve and enjoy!
Notes
- Freezing Dough or Overnight Dough Instructions: Check Pizza Dough recipe for details.
- Freezing Unbaked Shaped Knots: Shape knots, freeze, thaw, and bake as needed.
- Special Tools: Stand Mixer, Dough Scraper, Pizza Cutter, Baking Sheets, Pastry Brush.
- Garlic Powder: Recommended for extra flavor.
- Yeast: Instant yeast can be substituted with active dry yeast.
- Italian Seasoning: Use a blend of oregano, basil, and parsley if needed.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
