Garlic Knots Recipe

Activate yeast

In a small bowl, combine warm water (3 tbs), warm milk (1 cup) and granulated sugar (1 tsp). Sprinkle the active dry yeast (1 tsp) over the liquid and stir gently. Let sit 5–8 minutes until foamy.

In a large bowl, whisk together all-purpose flour (2 cups) and salt (1 tsp). Make a well in the center.

Pour the yeast mixture and olive oil (1 tbs) into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1–2 tbsp more flour, a little at a time.

Lightly oil a clean bowl with 1 tsp olive oil, place the dough seam-side down, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

After the dough has doubled, gently punch it down to release air. Turn onto a lightly floured surface and divide the dough into 6 equal pieces (about the size of a golf ball).

Roll each piece into a 8–9 inch rope (about 1/2-inch thick). To form a knot: tie the rope into a loose overhand knot, then tuck the tail ends under the knot so it holds its shape. Repeat for all 6 pieces and place each knot on a baking sheet lightly dusted with cornmeal or flour, spaced about 1 inch apart.

Cover loosely with plastic wrap or a clean towel and let rise another 20–30 minutes until puffy.

Preheat the oven to 400°F (200°C) while the knots undergo their second rise.

While knots rise, melt unsalted butter (3 tbs) in a small saucepan over low heat or in a microwave-safe bowl. Add minced garlic (3 cloves) and warm gently for 30–45 seconds to infuse the butter; do not brown the garlic. Remove from heat.

Stir in finely chopped parsley (1 tbsp), grated Parmesan (2 tbsp) if using, salt (1/4 tsp) and black pepper (1/8 tsp). Reserve about 1 tbsp of the mixture for brushing after baking.

If desired, lightly brush the tops of the knots with beaten egg or milk for a shinier finish.

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, or until knots are golden brown on top and cooked through.

Remove knots from the oven and immediately brush generously with the garlic butter mixture. Return reserved 1 tbsp of garlic butter for one more light brush if extra shine is desired.

Optionally sprinkle additional grated Parmesan and chopped parsley over the hot knots.

Let cool slightly for 3–5 minutes, then serve warm. These are best eaten the day they are made; to reheat, warm briefly in a 350°F oven for 5–7 minutes.