Garlic Knots Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If mixture doesn’t foam, yeast may be inactive—use new yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and 1 teaspoon fine sea salt.

Make dough

When yeast is foamy, add olive oil to the yeast mixture and pour into the flour. Mix by hand with a wooden spoon until a shaggy dough forms, or start mixer on low. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in mixer on medium-low for 6–8 minutes.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours.

Punch and divide

Turn risen dough out onto a lightly floured surface and gently deflate. Divide dough into 16 equal pieces (about 1.25 ounces / 35 g each). Roll each piece into a 6–7 inch rope.

Shape knots

To form each garlic knot: tie each rope into a loose knot, tuck the ends under to create a tidy shape, and place on a parchment-lined baking sheet about 1 inch apart. Repeat with remaining pieces.

Second rise

Cover the baking sheet loosely with lightly greased plastic wrap or a towel and let the knots rise for 25–30 minutes until slightly puffy.

Prepare garlic butter

While the knots do their second rise, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the minced garlic and keep over very low heat for 1–2 minutes to infuse the butter (do not brown the garlic). Remove from heat and stir in chopped parsley, grated Parmesan, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, and optional red pepper flakes. Set aside.

Preheat oven

Preheat oven to 400°F (200°C) during the last 10 minutes of the knots’ second rise.

Brush and bake

Just before baking, brush each knot lightly with a little olive oil (or a thin coating of the garlic-butter mixture, reserving most for after baking). Place the baking sheet on the middle rack and bake for 12–15 minutes, until the knots are golden brown on top and the bottoms are set.

Brush with garlic butter

When the knots come out of the oven, immediately brush generously with the prepared garlic-parsley-parmesan butter so it soaks into the warm bread. If you like extra shine, brush with an additional tablespoon melted butter.

Serve

Transfer knots to a serving platter, sprinkle any remaining chopped parsley and a pinch more grated Parmesan if desired, and serve warm.