Save These garlic knots are made from a soft, elastic dough that is tied into loose knots and baked until golden. After baking, they are brushed generously with a fragrant blend of melted butter, minced garlic, and fresh parsley, offering a rich and savory flavor. Optional Parmesan cheese adds a subtle sharpness, enhancing the taste without overpowering the light texture. Best served warm, these knots make an excellent complement to Italian-American dishes and are easy to prepare.
I remember the first time I made these garlic knots; the warm buttery aroma filled the kitchen and instantly felt like a comforting hug on a chilly evening.
One evening, unexpected guests popped by and these doughy knots saved the day—they came out golden and delicious right on time.
Ingredients
- Dough: I always opt for active dry yeast and warm water to get that perfect rise, plus olive oil adds just the right hint of richness
- Garlic Butter: Fresh minced garlic and chopped parsley really elevate the flavor, and melting the unsalted butter ensures the perfect coating
- Garnish: Grated Parmesan is optional but adds a lovely finishing touch that I find irresistible
Instructions
- The Part Where Magic Happens:
- Start by waking up the yeast in warm water with sugar—the bubbly surface is a sign that life has begun. Mix in flour, salt, and oil, then knead until your hands feel the smooth elasticity that indicates your dough is becoming perfect. Let it rise quietly in a warm spot, watching it grow like a living thing. When it’s doubled, punch it down and shape the knots one by one, enjoying the soft textures. Baking them to golden brown fills your kitchen with a cozy, toasty smell. Brush on garlic butter immediately while they are hot so it seeps in, and sprinkle Parmesan if you want to add that final savory kiss.
Save That moment when friends said these were the best garlic knots they&d ever had, and I knew this recipe was going to be a regular favorite in my kitchen.
Keeping It Fresh
These knots are best enjoyed fresh from the oven, but if you have leftovers, reheating them in a 325°F oven for a few minutes brings back much of their softness and warmth.
When You're Missing Something
If you don&t have fresh parsley, dried parsley scissors in just fine; just sprinkle less since dried herbs are more potent.
Serving Ideas That Clicked
We often like serving these alongside soups or salads. A last minute thought: brush extra butter on the knots for a shiny finish, don&t forget to chill the leftover garlic butter in the fridge, and these knots freeze really well—just thaw and warm them gently.
- Brush extra garlic butter for a glossy look
- Keep leftover butter chilled for next time
- Freeze knots shaped but unbaked for easy future treats
Save I hope you enjoy making these garlic knots as much as I do; they're a simple way to bring warmth and joy to any meal.
Recipe Questions & Answers
- → How do I make the dough soft and pillowy?
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Ensure the dough is kneaded well until smooth and elastic, then allow it to rise in a warm spot until doubled in size for a light texture.
- → Can I add extra flavor to the garlic butter?
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Yes, adding a pinch of red pepper flakes gives the garlic butter a mild kick without overpowering the herbs.
- → What is the best way to shape the knots?
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Roll dough pieces into ropes about 8 inches long, tie them loosely into knots, and tuck the ends underneath for even baking.
- → How should I reheat leftover knots?
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Reheat in a 325°F (160°C) oven for about 5 minutes to restore warmth and softness without drying out.
- → Can these be made dairy-free?
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Substitute the butter with vegan alternatives to keep the garlic butter flavorful while accommodating dietary needs.
- → Is Parmesan necessary for garnish?
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Parmesan is optional but adds a subtle sharpness and texture contrast when sprinkled on warm knots.
