Garlic Knots Soft Fluffy (Printable)

Airy knots brushed with garlic butter and fresh herbs for a flavorful Italian-American treat.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 3/4 teaspoon salt
04 - 1 teaspoon instant dry yeast
05 - 3/4 cup warm water (about 110°F)
06 - 1 tablespoon olive oil

→ Garlic Butter

07 - 4 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt

→ Topping

11 - 2 tablespoons grated Parmesan cheese (optional)

# How to Make:

01 - In a large mixing bowl, combine flour, sugar, salt, and instant dry yeast.
02 - Add warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
03 - Knead the dough by hand or with a stand mixer fitted with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
05 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
06 - Punch down the dough, divide into 12 equal pieces, roll each into an 8-inch rope, and tie into a loose knot.
07 - Place knots on the prepared baking sheet, cover lightly, and let rest for 10 minutes.
08 - Bake knots for 13 to 15 minutes until golden brown.
09 - While knots bake, combine melted butter, minced garlic, parsley, and salt in a small bowl.
10 - Brush warm knots generously with garlic butter immediately after baking.
11 - Optionally, sprinkle knots with grated Parmesan cheese and serve warm.

# Expert Tips:

01 -
  • They are soft and fluffy yet packed with rich garlic flavor that feels like a warm hug from an old friend
  • Perfectly easy to make even if you're new to working with dough, plus they impress everyone who tries them
02 -
  • Don't use water that's too hot—it can kill the yeast which means your dough won't rise
  • Allowing the dough to rest adequately makes shaping knots easier and the final texture so much softer
03 -
  • Perfect kneading is key—don't rush it; your hands or mixer will tell you when the dough is ready
  • Brushing knots hot from the oven locks in buttery garlic flavor that can't be beat

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