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–+ servings
soft garlicky twisted bread

Garlic Knots

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine Italian
Servings 16 knots

Equipment

  • 2 Mixing bowls
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Whisk
  • 1 Wooden spoon
  • 1 plastic wrap roll
  • 1 Rolling Pin
  • 2 baking sheets
  • 2 parchment paper sheets
  • 1 pastry brush
  • 1 Small saucepan
  • 1 sharp knife or bench scraper
  • 1 Cooling rack

Ingredients
  

  • 1 cup warm water about 43°C / 110°F
  • 2 1/4 teaspoon active dry yeast
  • 1 tablespoon granulated sugar
  • 2 1/2 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 tablespoon olive oil
  • 4 tablespoon unsalted butter melted
  • 3 tablespoon olive oil for garlic butter
  • 5 clove garlic finely minced
  • 1/2 teaspoon salt for topping
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh parsley finely chopped
  • 2 tablespoon grated Parmesan cheese optional
  • 1 tablespoon semolina or cornmeal optional for dusting pan

Instructions
 

  • In a mixing bowl, combine warm water, sugar, and yeast, then let sit for 5–10 minutes until foamy.
  • In a separate large bowl, whisk together flour and salt.
  • Add the olive oil and yeast mixture to the flour mixture and stir with a wooden spoon until a rough dough forms.
  • Transfer the dough to a lightly floured surface and knead for 7–10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  • Line two baking sheets with parchment paper and lightly dust with semolina or cornmeal if using.
  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Roll the dough into a rectangle about 12 x 8 inches and 1–1.5 cm thick.
  • Using a sharp knife or bench scraper, cut the dough into 16 equal strips.
  • Take each strip, roll it gently into a rope, and tie it into a simple knot, tucking the ends underneath.
  • Place each knot on the prepared baking sheets, spacing them about 2–3 cm apart.
  • Cover the knots loosely with plastic wrap or a clean towel and let rest for 15–20 minutes while you preheat the oven to 200°C / 400°F.
  • Bake the knots for 12–15 minutes or until golden brown and cooked through.
  • While the knots bake, combine melted butter, olive oil, minced garlic, salt, pepper, and parsley in a small saucepan.
  • Warm the garlic butter mixture over low heat for 2–3 minutes until fragrant, then remove from heat.
  • Immediately after the knots come out of the oven, brush them generously with the warm garlic butter.
  • Sprinkle the hot knots with grated Parmesan, if using, and serve warm.

Notes

For best results, ensure your water is warm but not hot so the yeast activates without dying, and give the dough enough kneading time to develop gluten, which makes the knots chewy yet tender. If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) or near a warm spot to help it double properly. You can make the dough ahead and refrigerate it overnight, then bring it to room temperature before shaping. Adjust the garlic amount to your taste, and avoid browning it too much in the pan to prevent bitterness. Leftover knots reheat well in a low oven wrapped loosely in foil, and you can vary the flavor with additions like chili flakes, rosemary, or extra Parmesan in the topping.
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