Garlic Knots (naan Bites) Recipe

Activate and mix

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, flour, and salt. Stir with a wooden spoon or use a dough hook on low until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy (or 4–6 minutes in a stand mixer on medium-low). The dough should be tacky but not overly sticky; add up to 2 tablespoons extra flour if very 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, about 60–75 minutes.

Deflate and portion

Gently punch down the risen dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 1.5–2 oz / 40–55 g each).

Roll and shape knots

Working with one piece at a time, roll each into an 8–10 inch rope, tapering slightly at the ends. Tie each rope into a loose knot, tucking the ends under or through to secure. Place knots on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the shaped knots loosely with plastic wrap or a kitchen towel and let them rise for 20–30 minutes until puffy (they will not double). Meanwhile preheat the oven to 400°F (205°C) about 10 minutes before baking.

Prepare garlic butter

While knots rise, melt unsalted butter in a small saucepan or microwave until fully melted. Stir in minced garlic, chopped parsley, chopped basil (if using), 1/2 tsp coarse salt, 1/4 tsp cracked black pepper, and red pepper flakes (optional). Keep warm so garlic infuses but does not burn; if using microwave, cover and let sit 5 minutes for flavors to meld.

Brush and bake

Brush each knot lightly with olive oil to help browning. Bake the knots on the middle rack at 400°F (205°C) for 12–15 minutes until golden brown on top and bottom. Rotate the pan once halfway through for even coloring.

Brush with garlic butter

As soon as the knots come out of the oven, brush them generously with the warm garlic-herb butter, making sure to get some of the minced garlic on top of each knot.

Finish with cheese

Sprinkle 3 tablespoons grated parmesan evenly over the buttered knots, then finish with the extra 1 tablespoon parmesan and a light pinch of flaky sea salt if desired. Let sit 2–3 minutes for butter to absorb before serving.

Serve warm as an appetizer, side, or snack. Store leftovers in an airtight container at room temperature up to 24 hours, or refrigerate up to 3 days. To reheat, warm in a 350°F (175°C) oven for 6–8 minutes and brush with a little extra garlic butter before serving.