Description
These easy homemade Garlic Knots are soft, fluffy, and perfectly seasoned with garlic butter and Parmesan cheese. Ideal as a delightful appetizer or side, they come together quickly with simple ingredients and a stand mixer for effortless preparation.
Ingredients
Scale
Dough
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly-grated Parmesan cheese
- Flaky sea salt
Instructions
- Prepare the liquid mixture: In a microwave-safe bowl, stir together the water and melted butter, then add the milk and honey and mix until combined. Microwave for 1 minute, then stir. Continue microwaving in 15 second intervals until the mixture reaches 110°F, warm but not hot to the touch.
- Activate the yeast: Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top, give a quick stir with a fork to combine, then let rest for 5 minutes until foamy.
- Make the dough: Add 3 1/2 cups of flour, salt, and garlic powder to the yeast mixture. Use the dough hook to mix on medium-low speed until combined. If the dough sticks to the bowl, add flour 1/4 cup at a time (up to 4 cups total) until dough pulls away from the sides and is slightly sticky. Mix on low speed for 4-5 minutes until smooth. Form the dough into a ball and transfer to a greased bowl.
- First rise: Cover bowl with a damp towel and let the dough rise for 15 minutes.
- Preheat oven and prepare baking sheet: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Shape the knots: Form the dough into a 16-inch log with even width. Slice into 15 or 16 equal pieces. Roll each piece into an 8-inch rope, tie into a knot, and place on the baking sheet. Tuck ends under or leave out as preferred. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Remove towel and bake for 15 minutes until garlic knots are lightly golden and cooked through.
- Prepare garlic butter and finish: While baking, whisk melted butter, chopped parsley, and garlic powder. Once baked, transfer knots to wire rack, brush immediately with garlic butter, then sprinkle with Parmesan and flaky sea salt.
- Serve: Serve warm and enjoy the flavorful garlic knots fresh.
Notes
- The dough should be slightly sticky but manageable; avoid adding too much flour to keep knots soft.
- Freshly grated Parmesan cheese enhances flavor, but grated pre-packaged cheese can be used as a substitute.
- For an extra garlic punch, brush additional garlic butter on knots before serving.
- Knots can be reheated in the oven at 350°F for 5-7 minutes to refresh.
- This recipe yields around 15-16 garlic knots, perfect for sharing as an appetizer or side.
Nutrition
- Serving Size: 1 knot
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
