Garlic Herb Knot Bread (Printable version)

Aromatic garlic and herb twisted knots with a golden crust, ideal as an appetizer or side dish.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup warm water
03 - 2¼ teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil

→ Garlic Butter

07 - 4 tablespoons unsalted butter, melted
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# How to Prepare:

01 - Combine warm water, sugar, and yeast in a small bowl; let stand 5 minutes until foamy.
02 - In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a shaggy dough forms.
03 - Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat oven to 400°F and line a baking sheet with parchment paper.
06 - Punch down dough; divide into 12 equal pieces. Roll each piece into a 10-inch rope and tie into a loose knot.
07 - Arrange knots on baking sheet, cover, and let rest for 10 minutes.
08 - Bake knots for 15 to 18 minutes until golden brown.
09 - While baking, mix melted butter, minced garlic, parsley, salt, and black pepper in a bowl.
10 - Remove knots from oven and immediately brush with garlic butter; sprinkle Parmesan if desired.
11 - Serve knots warm.

# Expert advice:

01 -
  • They're impressive looking but honestly easier than regular rolls, especially once you get the knot twist down.
  • That garlic butter finish is addictive—people eat them faster than you can pull them from the oven.
  • One dough makes twelve, so you can serve a crowd or have plenty left over to reheat later.
02 -
  • The water temperature genuinely matters—too hot kills the yeast, too cold and it won't activate at all; aim for around 110°F and you're golden.
  • Don't skip the second rise even though it's short; those ten minutes make the difference between dense rolls and fluffy ones.
  • Brush the garlic butter on immediately after they come from the oven when they're still hot enough to absorb it.
03 -
  • If your kitchen is cold, turn on the oven light and crack the door slightly to create a warm spot for rising; it's a old baker's trick that actually works.
  • Brush the garlic butter on while the knots are still hot off the oven—the heat opens the crumb structure and lets everything soak in instead of sitting on top.

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