Garlic Knots Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl (or bowl of stand mixer fitted with dough hook), combine 3 3/4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, adding up to the remaining 1/4 cup flour only if dough is too sticky.

Knead

Knead by hand on a lightly floured surface or with the mixer on medium speed for 6–8 minutes, until dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly oil them.

Portion dough

Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 16 equal pieces (about 1.5 ounces / 45 g each). Keep covered with a towel while working so pieces don't dry out.

Roll and knot

Roll each piece into a 6–7 inch rope. Tie each rope into a loose knot: cross the ends, wrap one end around and pull through to form a knot, tucking both ends under the knot so it holds shape. Place knots on prepared baking sheets, spacing 1–2 inches apart.

Second rise

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

Bake

If desired, brush knots lightly with 1 tablespoon olive oil for a shinier crust. Bake in preheated oven for 12–15 minutes, rotating pans halfway, until golden brown on top and bottom.

Prepare garlic butter

While knots bake, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and gently warm for 30–45 seconds off direct high heat (don’t brown the garlic) to infuse the butter. Stir in the chopped parsley, dried oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and optional grated Parmesan until combined.

Coat knots

As soon as the knots come out of the oven, transfer them with a spatula or tongs to a large mixing bowl or rimmed tray. Pour the warm garlic butter over the hot knots and toss gently to coat every knot evenly. If you used parchment, you can brush butter on the pan-baked knots directly as well. Taste and adjust salt if needed.

Heat marinara

Warm the prepared marinara sauce in a small saucepan over low heat until simmering gently, stirring occasionally. Stir in red pepper flakes if using.

Serve

Transfer coated garlic knots to a serving platter. Sprinkle additional chopped parsley or a light dusting of Parmesan if desired. Serve immediately with the warm marinara sauce on the side for dipping.