Homemade Garlic Knots Recipe

Activate yeast & mix

Place warm water (about 105–115°F / 40–46°C) in a medium bowl. Stir in the sugar and instant yeast. Let sit 5 minutes until foamy. Add 1 tablespoon olive oil, the salt, and half of the flour (about 1.25 cups). Stir with a wooden spoon or dough hook until roughly combined.

Knead dough

Gradually add remaining flour and knead until a soft, slightly tacky but manageable dough forms. If using a stand mixer, knead 5–7 minutes on low-medium speed. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

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

Divide

Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 6 equal pieces (each about 2–2.5 ounces / 55–70 g).

Roll and shape knots

Roll each piece into a 10–12 inch rope (about 3/8 inch thick). Tie each rope into a loose knot: form a loop, pass one end through and pull gently to form a knot, leaving a little space so the center puffs open while baking. Tuck the ends underneath to neaten. Place knots on a baking sheet sprinkled with cornmeal or extra flour, leaving 1–1.5 inches between them.

Second rise

Cover loosely with plastic wrap or a towel and let rise until puffy, about 20–30 minutes. Meanwhile preheat oven to 400°F (200°C).

Prepare garlic butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter with 1 tablespoon olive oil over low heat or in short microwave bursts. Stir in the finely minced garlic and a pinch of the fine salt. Remove from heat and let sit 3–5 minutes to infuse, then stir in chopped parsley, grated Parmesan, and freshly ground black pepper.

Brush before baking

Brush about half of the garlic butter mixture over the tops and sides of each knot just before placing in the oven. Reserve the remaining butter for brushing after baking.

Bake

Bake in the preheated 400°F (200°C) oven for 12–14 minutes, or until golden brown on top and cooked through. Rotate the pan once halfway through for even browning if necessary.

Brush after baking

Remove knots from oven and immediately brush with the reserved garlic butter. Sprinkle with grated Parmesan and the coarse sea or flaky salt. Optionally sprinkle the remaining chopped parsley for color.

Let knots cool 3–5 minutes, then serve warm. Makes 6 garlic knots best eaten the same day. Store leftovers in an airtight container at room temperature up to 2 days; rewarm gently in a 325°F (160°C) oven for 5–8 minutes.