Classic Buttery Garlic Knots Recipe
Prep Time:
55 minutes
Cook Time:
14 minutes
Servings:
16 knots
Ingredients
  • 3 ½ cups flour
  • 2 ¼ teaspoons (1 package) instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 ⅓ cups warm water (between 105 F and 115 F)
  • 2 tablespoons olive oil
  • 3 tablespoons butter, melted
  • 3 garlic cloves, minced
  • ½ teaspoon dried parsley flakes
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Add the flour, yeast, sugar, salt, and garlic powder to the bowl of a stand mixer. Use the dough hook attachment to mix everything together.
  2. Add the olive oil and water to the bowl.
  3. Use the dough hook to combine everything and knead the dough until it forms a ball that has pulled away from the sides of the bowl. The dough should be tacky but not sticky.
  4. Move the dough to a clean, lightly oiled bowl. Cover it with plastic wrap and let it sit in a warm place for 30 minutes.
  5. Once the dough has risen, preheat the oven to 400 F.
  6. Use your hands to punch the dough and gently deflate it.
  7. Place the dough on a lightly floured surface and form a 16-inch log.
  8. Use a pizza cutter or sharp knife to cut the dough into 16 even pieces.
  9. Roll each dough piece into a rope about 8 inches long, then form a "U" shape with it.
  10. Pull one end of the rope over the top of the other end of the rope.
  11. Then, push that end through the hole to tie it into a knot.
  12. Tuck each end of the rope underneath the knot, then place the knot onto a parchment paper–lined baking sheet. Repeat with the remaining dough pieces.
  13. Let the baking sheets sit on top of the warm oven while you prepare the topping.
  14. Make the topping: In a small bowl whisk together the olive oil, melted butter, minced garlic, and parsley.
  15. Brush the knots evenly with the topping. You should still have some left; set aside for after baking.
  16. Bake the knots in the preheated oven for 14–16 minutes, until they become a light golden brown.
  17. Once the knots are out of the oven, brush them with the remaining topping and sprinkle the Parmesan on top.
  18. Serve warm with marinara sauce for dipping, if desired.