Description
These homemade garlic knots are chewy, buttery, and full of garlicky flavor, made completely from scratch with simple ingredients and no mixer needed. Perfect as a side or snack, they bake to a golden brown and can be garnished with fresh basil and Parmesan cheese for extra taste.
Ingredients
Scale
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
- 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 it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of bread flour, instant yeast, sugar, salt, and garlic powder. Stir these dry ingredients together well.
- Add Wet Ingredients: Add olive oil and warm water to the dry mixture. Use a wooden spoon to stir until everything is well combined and forms a sticky mixture.
- Add Remaining Flour: Gradually stir in another 1 cup (125g) of flour. Add more flour, up to ⅓ cup as needed, until the dough forms a cohesive, elastic ball that is slightly tacky but manageable and pulls away from the bowl sides.
- Oil the Bowl and Rising: Drizzle a large, clean bowl with olive oil and brush it up the sides. Transfer the dough into the oiled bowl and roll it around so it is lightly coated in oil. Cover tightly with plastic wrap and let it rise on top of your warm oven for about 30 minutes or until doubled in size.
- Shape the Dough: Once risen, gently deflate the dough with your hands and move it to a lightly floured surface. Shape it into a 15-inch log and cut it into 9 equal pieces.
- Form Knots: Roll each piece between your palms into an approximately 8-inch rope, dusting lightly with flour if sticky. Tie each rope carefully into a knot and place the knots on the prepared baking sheet. Optionally brush with olive oil.
- Rest Before Baking: Let the knots rest and rise for another 5 minutes by placing the baking tray on top of the warm oven.
- Bake: Bake the knots in the preheated oven at 400°F (205°C) for 13 minutes or until they begin to turn a light golden brown.
- Prepare Garlic Butter: While baking, melt the salted butter with minced garlic and fresh basil to create a fragrant garlic butter sauce.
- Finish and Serve: Brush the warm garlic knots with the garlic butter once they come out of the oven. Sprinkle with grated parmesan cheese if desired, and serve warm.
Notes
- These garlic knots are made from scratch and do not require a mixer, making them straightforward and accessible.
- Allowing the dough to rise twice ensures soft, chewy texture with great flavor.
- Using fresh garlic and basil enhances the flavor but can be adjusted according to taste.
- Parmesan cheese is optional but adds a nice savory touch that complements the garlic butter.
- Warm water is critical to activating the yeast properly—the temperature should be between 105-115°F (40-46°C).
Nutrition
- Serving Size: 1 garlic knot
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
