Garlic Knots on TastesBetterFromScratch.com
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4.86 from 7 votes

Garlic Knots

Garlic knots are the perfect side to your pizza, pasta, and salad.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 20 garlic knots
Calories: 33kcal
Author: Lauren Allen

Ingredients

  • 1 cup warm water
  • 1 Tablespoon active dry yeast
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 - 2 1/2 cups bread flour bread flour works best, but all- purpose flour will work as well.

Garlic Topping

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter , melted
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley flakes
  • freshly grated parmesan cheese , sprinkled

Instructions

  • Dissolve the yeast in the warm water and let rest/proof for about 10 min. 
  • Add the sugar.
    Combine the flour, garlic powder, and salt in a separate bowl. Add the olive oil and yeast mixture to the flour mixture.
  • Beat well until a soft dough ball has formed. Knead for a few minutes until smooth and elastic. 
  • Place dough in a large greased bowl. Cover with a cloth and place in a warm place to rise until doubled in volume, about 1 hour.
  • Take a small pinch of the dough and roll into a rope about 5 inches long and ½ inch thick. Tie the rope into a knot and place on greased baking sheet. Repeat until you have used up all the dough, and your baking sheet is full of dough knots.
  • Let the dough rest in a warm place until nearly doubled in volume (about 30 minutes)
  • Preheat oven to 400° F. Bake for approx. 12-15 min. or until golden.
  • While knots are baking, make garlic topping by combining all ingredients in a small bowl.
  • After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating.

Nutrition

Calories: 33kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 11mg | Vitamin A: 0.7% | Iron: 0.2%