Garlic Knots Soft Dough (Printable)
Pillowy dough knots brushed with garlic butter and parsley for a flavorful side or starter.
# What You'll Need:
→ Dough
01 - 2 ¼ teaspoons active dry yeast (1 packet)
02 - 1 cup warm water (105°F)
03 - 2 teaspoons granulated sugar
04 - 2 ½ cups all-purpose flour
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 - ¼ teaspoon salt
→ Garnish
11 - 2 tablespoons grated Parmesan cheese (optional)
# Directions:
01 - Combine warm water, sugar, and active dry yeast in a bowl; let sit for 5 to 10 minutes until foamy.
02 - Add flour, salt, and olive oil to the yeast mixture; stir until a dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place dough in an oiled bowl, cover with a damp towel, and allow to rise in a warm location for 1 hour or until doubled in size.
05 - Preheat oven to 400°F; line a baking sheet with parchment paper.
06 - Punch down risen dough and divide into 12 equal pieces; roll each into an 8-inch rope and tie into a loose knot, tucking ends underneath.
07 - Arrange knots on baking sheet, cover, and let rest for 10 minutes.
08 - Bake knots for 16 to 18 minutes or until golden brown.
09 - While knots bake, mix melted butter, minced garlic, chopped parsley, and salt in a small bowl.
10 - Brush baked knots generously with garlic butter; sprinkle with grated Parmesan if desired and serve warm.
# Expert Advice:
01 -
- Soft, pillowy dough that feels like a secret treat you can’t wait to share with friends
- The garlic butter brush makes each knot irresistibly fragrant and flavorful without much fuss
02 -
- Make sure your water isn&t too hot or you&ll kill the yeast; aim for just warm to the touch
- Letting the dough rest after shaping helps the knots relax and bake up nice and soft instead of tough
03 -
- Kneading the dough well is key to that soft, stretchy texture everyone loves
- Brushing garlic butter right after baking locks in moisture and flavor—don&t skip this final touch