Garlic Knots Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for about 8 minutes or with the mixer on medium-low for 5–6 minutes, until the dough is smooth and elastic. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon water at a time.

Shape dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Punch down risen dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces (about 1.5–2 ounces each).

Roll each piece into a rope about 6–7 inches long and roughly ½ inch thick. Tie each rope into a loose knot (cross one end over the other, loop and pull the end through), tucking ends underneath to hold shape.

Place knots on prepared baking sheet about 1 inch apart. Cover loosely with a clean towel and let rise 20–30 minutes until slightly puffy.

While knots rise, melt 4 tablespoons unsalted butter with 1 tablespoon olive oil in a small saucepan over low heat. Add minced garlic and cook very gently 1–2 minutes until fragrant but not browned.

Remove from heat. Stir in chopped parsley, grated Parmesan, ½ tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Set aside, keeping warm.

If using egg wash, whisk the egg with 1 teaspoon water. Lightly brush each knot with egg wash for a glossy finish (optional).

Bake in preheated 400°F (200°C) oven for 12–15 minutes, until knots are golden brown on top and cooked through.

Remove baking sheet from oven. Immediately brush each hot knot generously with the garlic butter mixture so it soaks into the crust. Sprinkle any reserved parsley or additional Parmesan if desired.

Transfer knots to a serving plate and serve warm with 1 cup marinara sauce for dipping.