Garlic knots with butter (Printable version)

Fluffy golden knots brushed with fragrant garlic butter, perfect as a warm, savory snack or side.

# What You'll Need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon granulated sugar
03 - 1 teaspoon salt
04 - 1 packet (2 1/4 teaspoons) active dry yeast
05 - 3/4 cup warm water (about 110°F)
06 - 2 tablespoons olive oil

→ Garlic Butter

07 - 4 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt
11 - 1 tablespoon grated Parmesan cheese (optional)

# How to Prepare:

01 - In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5 to 10 minutes until foamy.
02 - In a large bowl, mix together flour and salt.
03 - Add yeast mixture and olive oil to the dry ingredients and stir until a dough forms.
04 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - Preheat oven to 400°F and line a baking sheet with parchment paper.
07 - Punch down dough and divide into 12 equal pieces. Roll each piece into an 8-inch rope and tie into a loose knot.
08 - Arrange knots on the baking sheet, cover loosely, and rest for 10 minutes.
09 - Bake knots for 15 to 18 minutes until golden brown.
10 - Melt butter in a small saucepan over low heat. Add garlic and cook for 1 minute until fragrant. Remove from heat, then stir in parsley and salt.
11 - Brush hot knots generously with garlic butter and sprinkle with Parmesan cheese if desired. Serve warm.

# Expert advice:

01 -
  • They're ridiculously forgiving—even a tiny kneading mistake won't ruin them.
  • The whole process takes under two hours and your kitchen smells like a European bakery.
  • Guests always assume you spent hours on them, but the secret is how simple they really are.
02 -
  • Don't skip the foaming stage—if your yeast doesn't bubble, something is wrong and you'll end up with dense knots that won't rise.
  • Kneading by hand takes longer but teaches you how the dough should feel; if you use a stand mixer, stop as soon as it becomes smooth to avoid overdeveloping the gluten.
  • The garlic butter must be brushed on while the knots are hot, or it will sit on top instead of soaking in.
03 -
  • Room-temperature ingredients rise faster and more reliably than cold ones—take your water and eggs out an hour before you start.
  • If you don't have a warm spot in your kitchen, set your oven to the lowest temperature for just 30 seconds, turn it off, and use it as a proof box.

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