Garlic Knots Recipe

Mix and activate yeast

In a large mixing bowl, combine warm water (1 1/2 cups) and sugar (1 tbsp). Sprinkle the instant yeast (2 tsp) over the surface and let sit 5 minutes until foamy. If using a stand mixer, fit with dough hook.

Form dough

Add 2 tablespoons olive oil, 1 teaspoon salt and 4 cups flour to the yeast mixture. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a stand mixer) until smooth, elastic, and slightly tacky. Add small additional flour (1 tbsp at a time) only if dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1 1/4 hours.

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and brush lightly with 1 tablespoon olive oil.

Divide and roll

Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 24 equal pieces (about 1.5 ounces / 43 g each). Roll each piece into a 6–7 inch rope, tapered slightly at the ends.

Tie knots

Take each rope, tie into a simple knot by forming a loop and pulling one end through, then tuck the ends under the knot to form a neat knot shape. Place knots onto prepared baking sheets about 1 inch apart.

Second rise

Cover the knots lightly with plastic wrap or a damp towel and let them rest for 20–30 minutes until slightly puffy.

Bake

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until the tops are light golden brown. Rotate pans halfway through baking for even color.

Make garlic butter oil

While knots bake, combine 4 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil in a small saucepan over low heat. Add the finely minced garlic (4 cloves) and warm for 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tablespoons chopped parsley, 1/4 tsp crushed red pepper flakes and 1 tsp coarse salt. Taste and adjust seasoning; keep warm.

Brush immediately

As soon as knots come out of the oven, use a pastry brush to generously brush each knot with the garlic butter oil so it soaks into the crust and coats the surface.

Add cheese

Sprinkle the hot, buttered knots evenly with 3/4 cup grated Romano cheese while the oil is still hot so the cheese adheres and melts slightly.

Finish with parsley

After cheese, sprinkle the remaining minced parsley (if desired) for a fresh finish and an additional light pinch of salt or red pepper flakes to taste.

Transfer the garlic knots to a serving platter and serve warm with 1 cup marinara sauce on the side for dipping. Store any leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; reheat in a 350°F (175°C) oven for 6–8 minutes to refresh.