Soft and Buttery Garlic Knots with Fresh Herbs
Garlic Knots
Soft, buttery dough knots tossed in fresh garlic, parsley, and Parmesan. The perfect Italian side dish.
Nutrition (per serving)
There is nothing quite like the aroma of fresh garlic and butter wafting through the kitchen. These garlic knots are a true labor of love, taking that classic pizzeria staple and elevating it with high-quality ingredients and a soft, pillowy crumb that melts in your mouth. Whether you are serving them alongside a big bowl of spaghetti or just snacking on them straight from the oven, they bring a sense of cozy, Italian-American comfort to any table.
The secret to a great garlic knot lies in two things: the texture of the dough and the punchiness of the garlic butter. We use a hint of honey in the dough to feed the yeast and provide a subtle sweetness that balances the savory topping. Once they come out of the oven, we toss them immediately in a mixture of melted butter, fresh-pressed garlic, and plenty of Parmesan cheese so every nook and cranny is filled with flavor. Get ready, because these disappear fast!
Ingredients
- All-purpose flour:3 cups
- Active dry yeast:2 ¼ tsp
- Warm water (110°F):1 cup
- Honey or sugar:1 tbsp
- Olive oil:2 tbsp
- Kosher salt:1 ½ tsp
- Unsalted butter:4 tbsp
- Garlic cloves, minced:4 pieces
- Fresh parsley, chopped:2 tbsp
- Grated Parmesan cheese:3 tbsp
Instructions
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In a large bowl or the bowl of a stand mixer, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
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Add the olive oil, salt, and 2 cups of flour. Mix with a dough hook or wooden spoon until a shaggy dough forms. Gradually add the remaining flour until the dough clears the sides of the bowl.
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Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long, then tie into a simple knot, tucking the ends underneath.
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Place the knots on a parchment-lined baking sheet. Cover and let rise again for 20-30 minutes while preheating your oven to 400°F.
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Bake the knots for 12-15 minutes or until they are lightly golden brown on top.
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While the knots bake, melt the butter in a small saucepan over low heat. Stir in the minced garlic and cook for 1 minute just to take the raw edge off, then remove from heat and stir in the parsley.
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Once the knots come out of the oven, place them in a large bowl. Pour the garlic butter over them, add the Parmesan cheese, and toss gently until every knot is well-coated. Serve warm.
Tips & Notes
- If you are short on time, you can use store-bought pizza dough, but the homemade version is much fluffier.
- Don't brown the garlic too much in the butter; it can become bitter. You just want it fragrant and softened.
- For an extra kick, add a pinch of red pepper flakes to the butter mixture.
