Garlic Knots
These homemade garlic knots are perfect to dip into a sauce, pair with spaghetti or lasagna or just eat as a snack.
Garlic Knots
My kids love garlic bread and anything that resembles it. These garlic knots are a perfect switch from garlic bread if you're looking for something that is similar, but a little bit different.
Garlic knots are soft, fluffy, and packed with garlic flavor.
We love to pair them with almost any red sauced noodle dish such as lasagna, five cheese ziti, or spaghetti.
They are also excellent on their own and dipped into a marinara or alfredo sauce.
Enjoy them warm and fresh from the oven for the best experience!
Ingredients for Garlic Knots
Garlic Knots Dough
Warm water: Around 110°F (43°C) is perfect to properly activate the yeast.
Active dry yeast: Make sure it dissolves fully in the warm water.
Sea salt: You can adjust this based on your preference.
Large egg: Helps in binding the dough.
Flour: All-purpose flour works well, but bread flour can also be used for a chewier texture.
Avocado oil: You can substitute any other neutral oil like olive oil or vegetable oil.
Garlic Butter
Butter, melted: Make sure it is fully melted for easy brushing onto the knots.
Garlic cloves, minced or pressed: Fresh garlic gives the best flavor, but garlic powder can be used in a pinch.
Parsley and dried oregano: We used dried, but you can substitute with fresh herbs if available.
Coarse sea salt: Helps to enhance the garlic butter flavor. Feel free to adjust based on preference.
How to Make Garlic Knots
Prepare the Dough
In a small bowl, mix warm water and active dry yeast.
Stir well and let it sit for about five minutes until it becomes bubbly.
Once the yeast is ready, stir in an egg and the oil.
In a large mixing bowl, combine the flour and salt using a whisk.
Pour in the yeast mixture and mix with a fork or a stand mixer if you have one.
Knead and Rise
Once the dough is mixed and looks a bit shaggy, place it on a lightly floured surface.
Knead the dough for about five minutes until it feels smooth and stretchy.
Put the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for about an hour.
The dough should double in size, though the exact time it takes for this might change depending on how warm your home is.
Shape the Knots
After the dough has risen, punch it down and put it back onto a floured surface.
Divide the dough into 16 equal-sized balls.
Roll each ball into a rope about 8 inches long. Tie each rope into a knot and tuck the ends underneath.
Bake the Knots
Arrange the knots on a baking sheet lined with parchment paper.
Let them sit for 20-30 minutes until they look puffy.
Preheat your oven to 375°F and bake the knots for 20-25 minutes or until they are golden brown.
Add the Garlic Butter
While the knots are baking, melt butter with garlic and seasonings in a small saucepan over medium heat.
When the knots are done, brush them with the garlic butter mixture while they are still hot.
Variations
Here are a couple variations for these garlic knots if you want to switch some things up:
Cheese: Sprinkle shredded mozzarella or Parmesan cheese over the knots in the last 5-10 minutes of baking.
Stuffed Knots: Place a small piece of cheese inside each knot before baking.
How to Store Leftovers
To store leftover Garlic Knots, let them cool down to room temperature. Then, place them in an airtight container or a plastic bag.
They'll keep in the fridge for up to 3 to 4 days.
What to Serve with Garlic Knots
Marinara Sauce: A classic accompaniment.
Caesar Salad: A crisp Caesar salad is delicious.
Spaghetti and Meatballs: A traditional Italian experience.
Chicken Alfredo: Another pasta dish that pairs wonderfully with these garlic knots.
Minestrone Soup: Try pairing them with Minestrone soup.
Pesto Pasta: Another delicious pasta dish that is a great match for the buttery garlic knots.
Caprese Salad: The light and fresh combination of tomatoes, mozzarella, and basil goes perfectly with the garlic knots.
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Garlic Knots
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sea salt
- 1 large egg
- 4 cups flour
- 2 Tablespoons avocado oil
- ¼ cup butter melted
- 3 garlic cloves minced or pressed
- 1 teaspoon parsley flakes
- ½ teaspoon dried oregano
- ¼ teaspoon coarse sea salt
Instructions
- In a small bowl, combine warm water and active dry yeast. Stir to combine and let sit for about five minutes, or until activated. When active, add egg and oil, and stir to combine.
- In a large mixing bowl, combine the flour and salt. Whisk to combine. Add active yeast mixture and mix with a fork, or you can use a stand mixer.
- When dough reaches a shaggy consistency, turn out onto a lightly floured surface and knead for about 5 minutes or until dough is smooth and elastic. Place dough into a lightly greased bowl and cover with a clean kitchen towel. Let rise for about an hour or until dough has doubled in size. The time this takes will depend on the temperature of your home.
- When dough has risen, punch it down, and turn out onto a lightly floured surface. Divide into 16 equal balls and roll each ball into a rope that is about 8 inches long. Take the rope of dough and tie into a knot, tucking the ends under the knot.
- Place on a parchment-lined baking sheet. Allow to proof for 20-30 minutes or until puffy. Bake at 375°F for 20-25 minutes or until the garlic knots are golden brown.
- While they are in the oven, combine butter, garlic, and seasonings in a small saucepan on the stove over medium heat until melted.
- Remove garlic knots from the oven and brush with the garlic butter mixture while still hot.
- Enjoy!
