Garlic Knots Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with the granulated sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, whisk together the all-purpose flour and 1.5 tsp fine sea salt. Add the foamy yeast mixture and 2 tbsp olive oil. Mix on low until a shaggy dough forms, then increase speed and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, transfer to a floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 hour 15 minutes (depending on room temperature).

Divide dough

Punch down the risen dough to release air and transfer to a lightly floured surface. Divide the dough into 12 equal pieces (about 2 ounces / 55–60 g each).

Roll and knot

Working with one piece at a time, roll each into a 7–8 inch rope, tapering slightly at the ends. Tie each rope into a loose knot (similar to a shoelace knot), tucking the ends under the knot to create a neat knot. Place knots on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the knots loosely with lightly greased plastic wrap or a kitchen towel and let rise for 25–35 minutes, until puffy but not doubled.

Prepare garlic butter

While the knots complete their second rise, melt 4 tbsp unsalted butter with 1 tbsp extra-virgin olive oil in a small saucepan over low heat or in a microwave-safe bowl. Stir in the minced garlic and warm gently for 1 minute to bloom the garlic (do not brown). Remove from heat and stir in chopped parsley, 2 tbsp grated Parmesan, 1/2 tsp fine sea salt and 1/4 tsp black pepper. Keep warm.

Egg wash and bake

Preheat oven to 400°F (200°C). Whisk together 1 whole egg with 1 tsp water to make an egg wash. Lightly brush each knot with the egg wash (this gives a glossy finish). Bake in the preheated oven on the center rack for 12–15 minutes, until golden brown on top.

Brush with garlic butter

Remove the tray from the oven and immediately brush the hot knots generously with the prepared garlic butter so the knots absorb the flavor. If desired, sprinkle an additional 1–2 tbsp grated Parmesan and up to 1/2 tsp coarse or flaky sea salt over the tops while still warm.

Serve

Transfer knots to a serving platter. Let cool 2–3 minutes so the butter sets slightly, then serve warm. Provide extra garlic butter or marinara for dipping if desired.