Garlic Knots

Garlic Knots

Garlic knots are a fun twist to traditional breadsticks and they don’t take any longer to make!  In fact, they remind me of these Olive Garden Breadsticks because the recipes are similar and both are topped with a garlic butter topping.  It’s the shape of the recipes that sets them apart and is the primary reason my kids go crazy over these garlic knots.

Try garlic knots dipped in homemade marinara sauce, or or your favorite soup!

Quick and easy Garlic Knots in 8 steps:

1. Proof yeast. Combine warm water, yeast, and 1/4 tsp sugar and stir–allow to rest for 5-10 minutes until foamy.
2. Make dough. Pour yeast mixture into the bowl of an electric stand mixer, add remaining  sugar, warm milk, butter, egg and salt and blend. Slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all of the flour called for! The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
3. First rise. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)  Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
4. Form dough knots. Gently punch the dough down. Add a little flour to your countertop or work surface. Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
5. 2nd rise. Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
6. Bake. Bake at 400° F for 9-12 minutes.
7. Make garlic sauce.  Make the garlic sauce by combining all ingredients in a small bowl.
8. Brush knots. After removing knots from oven, while still warm, brush them lightly with garlic sauce.

Tying perfect garlic knots:

Start by grabbing a ball of dough, about the size of a golf ball.  Using lightly greased hands (and a lightly greased countertop), roll the dough out into a long rope (about 1/2 inch thick and 9 inches long). Then tie the rope into a knot.

Place the garlic knots on a lined or greased baking sheet about 2-3 inches apart.

More Homemade Bread Recipes:

Perfect Orange Rolls

No Knead Artisan Bread

Lemon Poppyseed Bread

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Garlic Knots

Homemade Garlic Knots made with a butter garlic topping are a great side to pizza, pasta, and salad.  My family begs me to make this easy recipe!

4.96 from 22 votes

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 24 garlic knots

Calories: 125kcal

Author: Lauren Allen

Video

Ingredients

• 1/3 cup very warm water1/3 cup

  very warm water

• 2 1/4 teaspoon active dry yeast2 1/4 teaspoon active dry yeast
• 1/4 cup +1/4 teaspoon granulated sugar1/4 cup +1/4 teaspoon granulated sugar
• 1 1/3 cup milk , warmed1 1/3 cup milk , warmed
• 5 tablespoons butter , softened5 tablespoons butter , softened
• 1 large egg1 large egg
• 1 1/2 teaspoon salt1 1/2 teaspoon salt
• 4-4 1/2 cups all-purpose flour4-4 1/2 cups all-purpose flour

Garlic Topping

• 1 Tablespoons olive oil1 Tablespoons olive oil
• 1 Tablespoons butter , melted1 Tablespoons butter , melted
• 1 teaspoons garlic powder1 teaspoons garlic powder
• 1/2 teaspoon dried parsley flakes1/2 teaspoon dried parsley flakes
• Marinara sauce , for dipping (optional)Marinara sauce , for dipping (optional)

US Customary - Metric

Instructions

• Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. 
• Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined. 
• While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
• The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 
• Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) 
• Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
• Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
• Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
• Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
• Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
• Bake for 10-12 min. or until lightly golden on top.
• While they're baking, make the garlic sauce by combining all ingredients in a small bowl.
• After removing knots from oven, while still warm, brush them lightly with garlic sauce.

Notes

Store in an air-tight container or bag at room temperature for 2-3 days.

To Freeze After Baked: Allow garlic knots to cool completely and place them in a freezer ziplock bag.  Store for up to 2 months.  To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.

To Freeze the Dough: Make the rolls up to step 8.  Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours).  Move the rolls from the baking sheet into a freezer safe ziplock bag or container and freezer for up to 3 months.  To bake, remove frozen rolls and line them on a greased baking sheet.  Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Bake at 400º F for 9-12 minutes.

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 176mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Calcium: 9mg | Iron: 1mg

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I originally shared this recipe April 2013. Updated April 2019.