Garlic Knots Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups of the all-purpose flour and 1 teaspoon salt. Mix briefly to combine.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. If using a stand mixer, mix on low with the dough hook until a shaggy dough forms. If mixing by hand, use a wooden spoon until incorporated.

Gradually add remaining 0.5 cup flour, a few tablespoons at a time, while kneading (either with the mixer on medium-low or by hand on a lightly floured surface). Knead until the dough is smooth, elastic, and slightly tacky but not sticky, about 6–8 minutes total. Add small additional amounts of flour (up to 2 tablespoons) if the dough is too sticky.

Lightly oil a clean bowl with a little olive oil, place the dough in the bowl, turning once to coat. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Punch the dough down to release air. Turn onto a lightly floured work surface and divide the dough into 12 equal pieces (about 1.5–2 oz each).

Working with one piece at a time, roll each piece into a 8–9 inch rope (about 1/2 inch thick). Tie each rope into a loose knot: cross one end over the other, loop through, and tuck the ends under to secure. Place knots on a parchment-lined baking sheet about 1 inch apart.

Cover the shaped knots with a lightly greased piece of plastic wrap or a damp towel and let rest 20–30 minutes for a short second rise; they should puff slightly.

Preheat oven to 400°F (200°C). Place an oven rack in the center position.

In a small saucepan or microwave-safe bowl, melt 4 tablespoons unsalted butter with 1 tablespoon olive oil over low heat (or microwave in 20-second bursts). Stir in the minced garlic and cook gently for 30–45 seconds just to soften the raw bite—do not brown the garlic.

Remove from heat. Stir in 2 tablespoons finely chopped fresh parsley, 2 tablespoons grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning if desired.

Using a pastry brush or spoon, generously brush about two-thirds of the garlic-butter mixture over the top and sides of each knot before baking, reserving the remainder for after baking.

Bake the prepared garlic knots in the preheated 400°F (200°C) oven for 12–15 minutes, or until the knots are golden brown on top and the bottoms are set. Rotate the baking sheet halfway through for even color.

When the knots come out of the oven, immediately brush them with the remaining garlic-butter mixture so it soaks into the warm bread.

If desired, sprinkle each knot with the optional extra 1 tablespoon grated Parmesan and a pinch (about 1/2 teaspoon total distributed) of red pepper flakes for a little heat.

Let the knots cool for 5 minutes on the baking sheet, then transfer to a rack or platter. Serve warm.