Homemade Garlic Knots

Soft, chewy, buttery, and garlicky — these homemade garlic knots are the real deal. Serve them as a simple side dish or with a marinara sauce for a crowd-pleasing appetiser. Doable with or without a mixer!

Prep Time: 25

Cook Time: 12

Resting Time: 1 30

Total Time: 2 7

Course: Appetizer, Side Dish

Cuisine: American, Italian

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

stand mixer with dough hook, optional (can knead by hand)
baking sheet(s)
small saucepan
pastry brush

Ingredients

For the dough

390 g (3 ¼ cups) bread flour, spooned and levelled if using cups
2 ¼ tsp (1 x 7 g packet) instant yeast, see notes for active dry yeast
1 tsp garlic powder
1 ¼ tsp salt
2 tsp honey
2 tbsp olive oil
250 ml (1 cup) warm water, 38-43℃ (100-110℉)

For the garlic butter topping

60 g (¼ cup) butter
4-5 garlic cloves, minced
¼ tsp salt, omit if using salted butter
1 tbsp fresh parsley, finely chopped
½ tsp oregano, or other dried herbs of choice, optional

Optional garnishes

freshly-grated parmesan
flaky sea salt

Instructions

Combine the bread flour, instant yeast, garlic powder, and salt in a mixing bowl or the bowl of a stand mixer. Drizzle in the honey, then add the olive oil and warm water. Mix together until a shaggy dough forms.
If using a stand mixer, mix on low-medium speed with the dough hook until the dough is smooth and elastic (about 7-10 minutes). If kneading by hand, turn dough out onto a lightly floured surface and knead until the dough comes together into a smooth ball (about 10-15 minutes). The dough should be slightly tacky but not overly sticky. If it's too wet, add additional flour 1 tsp at a time.
Lightly grease a large bowl with olive oil, place the dough inside, and turn to coat in the oil. Cover the bowl with cling film or a clean tea towel, and leave to rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
Gently punch the dough down and transfer to a lightly oiled work surface. Pat the dough into a rectangle or log shape and cut into 16 portions. Cover with cling film or a towel and let rest on the countertop for 10-15 minutes — this relaxes the gluten and makes shaping easier.
To form the knots, roll each piece of dough into a 20 cm (8-inch) rope and tie into a loose knot. You can either leave the ends out or tuck them underneath for more of a bun shape. Place the knots on a parchment-lined baking sheet, then cover and let rise for another 20 minutes. While you wait, preheat your oven to 200℃ (180℃ fan/400℉).
Bake for 10-12 minutes or until golden brown. If your oven cooks unevenly, rotate the tray halfway through baking. Meanwhile, prepare the garlic butter.

Make the garlic butter topping

Place the butter into a small saucepan and set over low heat. Once the butter has melted, add the minced garlic, oregano, and salt, and cook until the garlic is fragrant and lightly golden. Remove from the heat and stir in the fresh parsley.
Brush the garlic butter over the warm garlic knots, and sprinkle with freshly-grated parmesan and/or flaky sea salt (optional, but highly recommended). Serve immediately!

Notes

Yeast: I recommend instant yeast for convenience, but this recipe also works with active dry yeast. To use active dry yeast, you'll first need to proof it: mix the warm water and honey together then sprinkle over the yeast. Leave for 5-10 minutes, until foamy. Add this mixture to the remaining dough ingredients and continue with the recipe as written. Keep in mind that the initial rise may take slightly longer than with instant yeast.
Storage instructions: Garlic knots are best eaten fresh while they're still warm and buttery. If you're not eating them straight away, it's best to store them in an airtight container unbuttered. The garlic butter can make the garlic knots soggy as they sit. You can reheat the plain knots in the oven, air frier, or microwave (last resort — makes them rubbery), then brush with garlic butter before serving.
Freezing: If freezing the garlic knots, underbake them slightly until they're just starting to brown. Let them cool completely, then flash freeze them in a single layer on a baking sheet. Transfer to an airtight container or freezer bag and freeze for up to 3 months.
To reheat from frozen, bake in a hot oven for 5-10 minutes, or until heated through and golden. Then brush with warm garlic butter.

Nutrition

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