Description
These Garlic Knots are soft, buttery, and packed with garlicky flavor, perfect as a savory appetizer or side. Made from a simple yeast dough infused with garlic powder and topped with melted garlic butter, parmesan cheese, and flaky sea salt, they bake up golden and delicious in just 15 minutes.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings
- Freshly-grated Parmesan cheese
- Flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids: In a microwave-safe bowl, stir together the water and melted butter, then add the milk and honey and stir until combined. Microwave for 1 minute, stir, then continue microwaving in 15 second intervals until the mixture reaches 110°F. It should be warm but not hot to the touch.
- Add yeast: Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir quickly with a fork to combine. Let it rest for 5 minutes until the yeast activates and becomes foamy.
- Add dry ingredients: Add 3 1/2 cups of flour, salt, and garlic powder to the yeast mixture. Use the dough hook on medium-low speed to combine. If dough sticks to the bowl, add flour 1/4 cup at a time until the dough pulls away from the sides and is slightly sticky, using no more than 4 cups total. Knead on low speed for 4-5 minutes until smooth. Form dough into a ball and transfer to a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel or paper towel and let the dough rise in a warm place for 15 minutes.
- Prepare oven and baking sheet: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form garlic knots: Roll the dough into a roughly 16-inch log with even thickness. Slice into 15 or 16 equal pieces using a bench scraper or knife. Roll each piece into an 8-inch rope, tie into a knot, and place on the prepared baking sheet. Tuck ends under or leave out as preferred. Cover loosely with a kitchen towel and let rise for another 15 minutes.
- Bake: Uncover and bake for 15 minutes, or until the knots are lightly golden and cooked through.
- Brush with garlic butter: While baking, whisk melted butter, parsley, and garlic powder to make garlic butter. As soon as the knots come out of the oven, brush them with garlic butter, then sprinkle with parmesan cheese and flaky sea salt.
- Serve: Transfer knots to a wire rack to cool slightly. Serve warm and enjoy their fresh garlicky flavor.
Notes
- Use warm but not hot liquids to activate yeast properly without killing it.
- If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
- Freshly grated Parmesan adds more flavor than pre-grated, but either works.
- For extra garlic flavor, add a little minced fresh garlic to the garlic butter.
- These knots are best eaten fresh but can be reheated in the oven for a few minutes.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
