Description
These homemade garlic knots are soft, chewy, and packed with buttery, garlicky flavor. Made from scratch with simple ingredients, this easy recipe requires no mixer and yields perfectly golden, aromatic knots perfect as a snack or side dish.
Ingredients
Scale
Dough
- 2-2 ⅓ cups bread flour (divided)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional for brushing
- ¾ cup warm water (105-115F / 40-46C)
Garlic Butter
- 4 Tablespoons salted butter
- 3 cloves minced garlic (about 1 ½ Tablespoons)
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking. Set it aside while you prepare the dough.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of bread flour, instant yeast, sugar, salt, and garlic powder. Stir the mixture well so the ingredients are evenly distributed.
- Add Wet Ingredients: Pour in the olive oil and warm water. Use a wooden spoon to stir the mixture until all the ingredients are well combined and a sticky batter starts to form.
- Incorporate Remaining Flour: Gradually add another 1 cup (125g) of bread flour to the mixture. Stir continuously and add the optional additional ⅓ cup of flour as needed until the dough forms a cohesive, slightly tacky but manageable elastic ball that starts pulling away from the sides of the bowl.
- Prepare for Rising: Drizzle a large clean bowl generously with olive oil and brush up the sides with a pastry brush. Transfer the dough to this bowl and roll it around so that the entire surface is lightly coated with olive oil.
- First Rise: Cover the bowl tightly with plastic wrap and place it in a warm spot on top of your oven. Let the dough rise for about 30 minutes or until it has doubled in size.
- Shape Dough: Gently deflate the risen dough with your hands and transfer it to a lightly floured surface. Form the dough into a 15-inch long log and cut it evenly into 9 pieces.
- Form Knots: Roll each piece between your palms to form ropes about 8 inches long. Lightly dust with flour if necessary. Tie each rope carefully into a knot and arrange them on the prepared baking sheet. Optionally, brush the knots with olive oil for extra sheen.
- Second Rise: Place the baking sheet on top of the warm oven and let the garlic knots rest and rise for 5 minutes before baking. This will make them fluffier.
- Bake: Bake the garlic knots in the preheated 400°F (205°C) oven for 13 minutes or until they turn a light golden brown on the edges.
- Prepare Garlic Butter: While the knots bake, melt the salted butter in a small saucepan, then add the minced garlic and fresh basil. Stir until fragrant and well combined.
- Finish and Serve: Remove the knots from the oven and immediately brush them generously with the garlic butter mixture. Sprinkle with grated parmesan cheese if using and serve warm for the best taste.
Notes
- This recipe requires no mixer—just a wooden spoon and your hands for kneading.
- The dough is slightly tacky but manageable; add extra flour sparingly to avoid dryness.
- Resting the knots for a second short rise before baking helps them become fluffier.
- Use warm water within the specified temperature range to activate the yeast properly.
- Optional parmesan cheese adds a savory finishing touch to your garlic knots.
- The entire process takes just over an hour, making it a quick and rewarding homemade bread project.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 200
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
