Garlic Knots Recipe

Activate the Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Mix the Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Let the Dough Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Shape the Knots

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a rope about 6 inches long, then tie it into a knot.

Arrange on Baking Sheet

Place the knots on a greased baking sheet, leaving some space in between each knot.

Second Rise

Cover the knots with a damp cloth and let them rise for another 20 minutes.

Bake the Knots

Bake the knots in the preheated oven for about 15-20 minutes until golden brown.

Prepare Garlic Butter

While the knots are baking, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in chopped parsley and salt.

Coat the Knots

Once the knots are baked, remove them from the oven and brush them generously with the garlic butter mixture.

Sauté Garlic

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add Tomatoes and Seasoning

Add crushed tomatoes, dried oregano, and salt to the saucepan. Simmer for 15-20 minutes, stirring occasionally.

Finish the Sauce

Stir in fresh basil just before serving. Remove from heat and set aside.