Delicious, Buttery Garlic Knots

These garlic knots are super soft, airy, and fluffy, and are full of buttery garlic flavor and aroma. They are always a hit and are perfect for dinner parties, brunch, or simply whenever you’ve got a garlic bread craving!

Last weekend, we my friends hosted a dinner party. And although I always promise myself that I won’t work as hard for the next one or make as much food, I always do. Of course, I brought dessert. But I also brought these irresistibly fluffy garlic knots that everyone went crazy for (Pro tip: always make extras!).

These garlic knots are just like the kind you’d find in an Italian restaurant. They are smothered in garlicy, buttery goodness and simply taste amazing.

How to make garlic knots

This recipe makes 15 garlic knots, but feel free to double it if you want to make more.

1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined and stir. Add salt and mix. Then, attach the dough hook to the mixer, and add water and oil and mix on low speed until the dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
2. First rise. Place dough in a large bowl brushed with oil, and toss the dough ball to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size (Note: Rising will be slower in cold weather).
3. Punch down and divide. When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions, each weighing about 45 grams, and shape each one into a strip about 7.5-inches/20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible.
4. Second rise. Cover and let rest for 45-60 minutes or until again doubled in size.
5. Make the garlic butter. Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
6. Heat the oven to 350°F/180°C.
7. Right before baking the knots, spread half of the butter-garlic mixture over them with a pastry brush. Bake for 15 minutes.
8. Take the pan out and spread knots with the remaining butter mixture and bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.
9. Serve warm or at room temperature.

Tips for making garlic knots

• You may need to adjust the amount of flour in the dough. If the dough feels too sticky, you can add additional flour, one tablespoon at a time, but keep in mind that it shouldn’t be dry. Just slightly sticky is perfectly fine. And, on the contrary, if the dough feels dry, add a bit of water.
• There are two rising times, each of which take about 1-2 hours, so you will need to plan ahead. The warmer your house is, the faster the dough will rise. If it’s cold, just be patient and it will eventually rise, or try to find somewhere a bit warmer to let the dough rise.
• Brush the knots twice with garlic-butter mixture. They’re brushed once before baking, and then again 5 minutes before the baking time is done. You have no idea how good this stuff is!

Can I use garlic powder instead of fresh garlic?

You can, but I highly recommend using fresh garlic. The flavor is fresher and your knots will have bits of garlic on them (which taste amazing).

How can I prepare these knots ahead of time?

You can make the garlic knots ahead of time all the way up to the shaping stage. You can then either freeze them or refrigerate them on a sheet pan covered in plastic wrap. If freezing, place them in the fridge overnight to thaw. When you are ready to make them, remove and allow to sit at room temperature for 1 hour to warm up and rise. Then, bake immediately.

More delicious bread recipes:

• Dinner Rolls: Fluffy and perfect with any meal.
• Best Hamburger Buns: Soft and perfect with burgers, veggie burgers, or sloppy Joes!
• Perfect Challah: Sweet, soft, and perfectly delicious.
• Cinnamon Rolls: Bakery-style cinnamon rolls topped with vanilla glaze.

4.91 from 11 votes

Garlic Knots

Prep Time: 30 mins

Cook Time: 15 mins

Rising time: 3 hrs

Total Time: 3 hrs 45 mins

YIELD: 15 garlic knots

 

These garlic knots are topped with a butter-garlic mixture with bits of basil for a delicious and tender garlicy roll! They're perfect with lunch, dinner, or anytime you have a craving for a restaurant-style garlic knot.

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Ingredients

• 3 cups (420g) all-purpose flour, plus more as needed
• 2 tablespoons (25g) granulated sugar
• 2 and 1/4 teaspoons (7g) instant dry yeast
• 1 cup (240 ml) lukewarm water (110°F-115°F)
• 3 tablespoons (45 ml) canola or olive oil
• 1 and 1/4 teaspoons salt

Topping:

• 7 tablespoons (100g) unsalted butter
• 5-6 medium garlic cloves , minced
• 2 tablespoons finely chopped basil leaves
• Pinch of salt

Instructions

1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined. Stir in Salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.

3. When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 7.5-inches/20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.

4. Meanwhile, set the oven rack to the middle position and preheat to 350°F/180°C.
5. Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
6. Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.
7. Serve warm or at room temperature.
8. Knots are best the same day they are made, but can be frozen for up to 2 months.