Description
These homemade garlic knots are soft, buttery, and packed with garlic and fresh basil flavor. Perfect as a snack or side dish, they are made from simple ingredients and baked to golden perfection with a fragrant garlic butter glaze and an optional sprinkle of parmesan cheese.
Ingredients
Dough Ingredients
- 2-2 ⅓ cups bread flour* (divided)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional for brushing
- ¾ cup warm water (105-115°F / 40-46°C)
Garlic Butter Topping
- 4 Tablespoons salted butter
- 3 cloves minced garlic (about 1 ½ Tablespoons)
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Set aside for later use.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) bread flour, instant yeast, sugar, salt, and garlic powder. Stir well to evenly distribute all ingredients.
- Add Olive Oil and Warm Water: Pour in the olive oil and warm water, and use a wooden spoon to stir until the mixture is well combined.
- Add Remaining Flour Gradually: Gradually mix in another 1 cup (125g) of flour, adding up to an additional ⅓ cup if needed, until the dough forms a cohesive, elastic ball that begins to pull away from the bowl sides. The dough will be tacky but manageable by hand.
- Oil the Bowl and Let Dough Rise: Drizzle olive oil inside a large, clean bowl and brush up the sides with a pastry brush. Transfer the dough to this bowl, rolling it around to lightly coat all surfaces with oil. Cover tightly with plastic wrap and place on top of the oven to rise until doubled in size, about 30 minutes.
- Shape Knots: Once risen, gently deflate the dough and transfer to a lightly floured surface. Roll into a 15-inch log and cut into 9 equal pieces. Roll each piece into an 8-inch rope and tie into a knot. Place knots onto the prepared baking sheet and brush lightly with olive oil if desired.
- Second Rise: Let the garlic knots rest and rise for 5 minutes on top of the warm oven before baking.
- Bake the Knots: Bake the knots at 400°F (205°C) for about 13 minutes or until they begin to turn a light golden brown.
- Prepare Garlic Butter: While knots bake, combine butter and minced garlic in a small saucepan over medium-low heat. Cook until butter melts and garlic is fragrant, about 2-3 minutes. Remove from heat and stir in minced fresh basil.
- Brush with Garlic Butter and Serve: Once the knots are baked, brush them generously with the garlic butter mixture using a pastry brush. Optionally, sprinkle grated parmesan cheese over the top. Serve warm and enjoy!
Notes
- For best results, use bread flour to achieve a chewy and elastic dough.
- Warm water should be between 105°F to 115°F (40°C to 46°C) to activate the yeast without killing it.
- The dough will be slightly sticky — add flour as needed but avoid making it too dry.
- Use fresh basil for the best flavor in the garlic butter, but dried basil can be substituted if needed.
- These knots are best enjoyed the same day but can be stored in an airtight container for up to 2 days and reheated.
- Grated parmesan cheese is optional but adds a nice savory touch.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
