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 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with a dough hook), combine 3 cups of the flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture and 2 tbs olive oil.

Mix until a shaggy dough forms. If using a stand mixer, mix on low 2–3 minutes; if mixing by hand, use a spoon until combined.

Add remaining 1/2 cup flour gradually as needed and knead on a lightly floured surface about 6–8 minutes until dough is smooth, elastic, and slightly tacky. Alternatively knead with dough hook 5–6 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Line a baking sheet with parchment paper and lightly oil or dust with semolina/ flour. Punch down the risen dough and turn out onto a floured surface.

Divide dough into 12 equal pieces (about 1.5–2 oz / 43–57 g each). Roll each piece into a 6–7 inch rope.

To form a knot: tie each rope into a loose knot, tuck the ends under slightly so they hold their shape, and place knots on the prepared sheet about 1 inch apart.

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

Preheat oven to 400°F (200°C) while knots perform second rise.

In a small saucepan over low heat, melt 6 tbs unsalted butter. Add minced garlic and cook 30–45 seconds just until fragrant (do not brown). Remove from heat and stir in chopped parsley, 1/4 cup grated Parmesan, 1/4 tsp salt, and 1/8 tsp black pepper. Reserve about 2 tbs of the mixture for brushing after baking.

Brush the tops and sides of the risen knots generously with about half of the garlic butter mixture.

If making Cheesy Garlic Knots: sprinkle each knot with shredded mozzarella before baking (about 1 cup total across 12 knots). The cheese can be placed on top so it melts and browns slightly.

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until golden brown and cooked through. If cheese is used, ensure it is melted and lightly browned.

Remove from oven and immediately brush with the reserved garlic butter to boost shine and garlic flavor. Sprinkle additional 2 tbs grated Parmesan and extra parsley if desired.

Warm marinara in a small saucepan over low heat with 1/4 tsp red pepper flakes (optional) until heated through.

Transfer knots to a serving platter and serve warm with the marinara on the side for dipping. Offer extra grated Parmesan and crushed red pepper at the table if desired.