Garlic Parmesan Dough Knots (Printable)
Soft golden dough knots brushed with garlic butter and Parmesan, perfect for snacking or a savory side.
# What You'll Need:
→ Dough
01 - 2 1/4 tsp active dry yeast (1 packet)
02 - 1 cup warm water (110°F)
03 - 2 tbsp granulated sugar
04 - 3 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp olive oil
→ Garlic Butter
07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1/2 tsp salt
→ Topping
11 - 1/2 cup freshly grated Parmesan cheese
12 - Extra chopped parsley (optional)
# Directions:
01 - In a large bowl, dissolve sugar and yeast in warm water. Allow to sit for 5 to 10 minutes until foamy.
02 - Add olive oil, salt, and 2 1/2 cups of flour to the yeast mixture. Stir until a shaggy dough forms, then gradually incorporate remaining flour as needed.
03 - On a floured surface, knead the dough for 5 to 7 minutes until smooth and elastic.
04 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm area for 1 hour until doubled in size.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down the dough and divide into 12 equal portions. Roll each piece into a 10-inch rope and tie into a loose knot.
07 - Arrange knots on the prepared baking sheet, cover loosely with a towel, and let rest for 10 minutes.
08 - Combine melted butter, minced garlic, chopped parsley, and salt in a small bowl.
09 - Generously brush knots with the garlic butter mixture.
10 - Bake knots for 16 to 18 minutes until golden brown.
11 - Immediately brush knots with remaining garlic butter, then sprinkle with Parmesan cheese and extra parsley if desired. Serve warm.
# Expert Advice:
01 -
- They come together in under two hours and make your kitchen smell incredible while baking.
- Soft and pillowy on the inside with just enough garlic-butter richness to feel special without being fussy.
- Perfect for feeding a crowd or sneaking one warm from the oven when no one's looking.
02 -
- Cold dough knots won't puff properly—they need that second rise and warm oven to become light and fluffy instead of dense.
- Brushing with garlic butter twice (before and after baking) is the difference between pretty good and completely addictive.
03 -
- Test your yeast before committing to the full recipe by checking if it foams in warm sugar water; a dead packet is frustrating but quickly discovered.
- Keep a damp towel over your dough during rising to prevent a dry crust from forming on top.