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Homemade Garlic Knots Recipe

Irresistibly Soft Homemade Garlic Knots Recipe to Savor

This Homemade Garlic Knots Recipe captures the nostalgic experience of warm, soft garlic knots—perfect for snacking or serving with Italian dishes.
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Prep Time 1 hour
Cook Time 20 minutes
Rising Time 2 hours
Total Time 3 hours 20 minutes
Servings: 16 knots
Course: Snacks
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups Bread Flour Substitute with all-purpose flour for different texture
  • 2 tablespoons Granulated Sugar No direct substitutions necessary
  • 2 teaspoons Active Dry Yeast Can use instant yeast without activation
  • 1 teaspoon Salt No substitutes suggested
  • 1.5 cups Warm Water 110-115°F for best results
  • 2 tablespoons Olive Oil Melted butter can be used alternatively
Garlic Coating Ingredients
  • 0.5 cups Unsalted Butter Salted butter might alter the taste
  • 4 cloves Garlic Minced, opt for fresh garlic for best taste
  • 2 tablespoons Fresh Parsley Dried parsley can be used but will lack vibrancy
  • 0.5 teaspoon Garlic Salt Adjust according to your taste
  • 0.25 cups Parmesan Cheese Grated Pecorino Romano works as a substitute

Equipment

  • Stand Mixer
  • Baking sheet
  • Saucepan
  • Parchment Paper

Method
 

Dough Preparation
  1. In a stand mixer, combine 4 cups of bread flour, 2 tablespoons of granulated sugar, 2 teaspoons of active dry yeast, and 1 teaspoon of salt. Gradually add 1 ½ cups of warm water and 2 tablespoons of olive oil. Mix on low speed until a sticky dough forms, then increase the speed to medium, kneading for 5–7 minutes until smooth and elastic.
Kneading and Rising
  1. Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 90 minutes until doubled in size.
Shaping Knots
  1. Punch the risen dough down gently and divide it into 16 equal pieces. Roll each into a 7-inch long rope, tie into a knot, and place on a parchment-lined baking sheet to rise for another 30 minutes.
Baking
  1. Preheat the oven to 450°F. Brush with melted garlic butter and bake for 20 minutes until golden brown and puffed.
Coating
  1. Melt ½ cup of unsalted butter, stir in 4 cloves of minced garlic, 2 tablespoons of chopped fresh parsley, and ½ teaspoon of garlic salt. Brush the knots after baking and sprinkle with ¼ cup of grated Parmesan before serving.

Nutrition

Serving: 1knotCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftover garlic knots in an airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze for up to 2 months.

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