Soft Garlic Knots (Printable)

Soft, golden baked knots brushed with fragrant garlic butter and fresh herbs.

# What You'll Need:

→ Dough

01 - 2¼ teaspoons active dry yeast (1 packet)
02 - 1 cup warm water (approximately 110°F)
03 - 2 teaspoons sugar
04 - 2½ cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil

→ Garlic Butter

07 - ¼ cup unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - ¼ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - Optional: 2 tablespoons grated Parmesan cheese

# Directions:

01 - Combine warm water, sugar, and yeast in a small bowl. Let rest for 5 to 10 minutes until foamy.
02 - Mix flour and salt in a large bowl. Add yeast mixture and olive oil, stirring until a shaggy dough forms.
03 - Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down dough and divide into 16 equal portions. Roll each into an 8-inch rope, tie into a knot, and tuck ends underneath.
07 - Arrange knots on the prepared baking sheet, cover, and allow to rest for 10 to 15 minutes.
08 - Bake knots in the preheated oven for 12 to 15 minutes until golden brown.
09 - While baking, combine melted butter, minced garlic, parsley, salt, and black pepper in a bowl.
10 - Brush warm knots generously with garlic butter. Optionally, sprinkle with grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • They're ridiculously easy to make and feel impressive enough to serve at a dinner party without anyone knowing you didn't stress about it.
  • The recipe forgives small mistakes—even if your knots aren't perfectly shaped, they still taste amazing and look homemade in the best way.
  • You can have warm garlic knots on the table in about an hour and a half, which beats any delivery option.
02 -
  • Don't skip the resting times—the first long rise and the shorter rest before baking are what give you that pillowy texture, not just the oven.
  • Brush the garlic butter on while the knots are still warm so it soaks in and clings to every surface instead of sliding right off.
  • If you're making these ahead, you can shape and refrigerate them overnight, then bake them straight from the fridge with just a couple extra minutes added to the baking time.
03 -
  • If your kitchen is cold, turn your oven on for just 30 seconds, then turn it off and use it as a warm rising spot—the residual heat is perfect for dough fermentation.
  • Freeze shaped, unbaked knots in a single layer on a baking sheet, then transfer them to a freezer bag; bake them straight from frozen, adding a minute or two to the baking time.

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