Garlic Knots
Warm, golden-edged garlic knots with a tender interior and a crispy exterior, brushed with garlic butter and sprinkled with parsley and sea salt.
Ingredients
Dough
- 1 cup warm water 110°F
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- 2¾ cups all-purpose flour plus more for kneading
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Garlic Butter
- ¼ cup unsalted butter
- 3 garlic cloves finely minced
- 2 tablespoons parsley finely chopped
- Kosher salt to taste
Instructions
Dough
- Stir 1 cup warm water, 1 tablespoon sugar and 2¼ teaspoons active dry yeast in a large bowl until foamy, about 5 minutes.
- Mix in 2¾ cups all-purpose flour, 1 teaspoon kosher salt and 2 tablespoons olive oil until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 5 minutes.
- Place the dough in a lightly oiled bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
Shaping & Baking
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 16 equal pieces. Roll each piece into an 8-inch rope and tie into a knot, tucking the ends underneath.
- Place knots on the prepared baking sheet, cover and let rise for 30 minutes until puffy.
- Bake knots for 12–14 minutes, or until golden around the edges.
Garlic Butter
- While knots bake, melt ¼ cup unsalted butter in a small saucepan. Stir in 3 minced garlic cloves and 2 tablespoons chopped parsley.
- Brush the hot knots with the garlic butter mixture, sprinkle with kosher salt to taste and serve immediately.
Notes
Personal Testing Note: I tweaked the water temperature to 108°F for a more vigorous yeast activation.
Personal Testing Note: Resting shaped knots in the fridge for 10 minutes before baking preserved their shape.
Personal Testing Note: Freezing fully cooled knots snap-frozen maintained a crisp exterior when reheated.