This recipe will show you how to make the most crave-worthy homemade garlic knots. The garlic knots are 100% addictive and they can be paired with a variety of pasta dishes, namely lasagna or spaghetti and meatballs.

How to Make Homemade Garlic Knots

It will take a bit of time and prep work to get these homemade garlic knots ready to go, but you’ll see that pay-off is absolutely worth it once you take your very first bite:

Prepare the yeast. Use the bowl of a stand mixer fitted with a dough hook to combine the warm water, instant yeast and granulated sugar.
Let stand. Allow the yeast mixture to stand for 5 minutes.
Prepare the flour mixture. Add the garlic powder, all-purpose flour and salt to another bowl and mix to combine.
Add the oil. Add the extra virgin olive oil to the bowl of the stand mixer.
Add the flour mixture. With the mixer still running, slowly add in the prepared flour mixture.
Beat. Beat on low speed for 5 minutes.
Prepare a bowl. Lightly grease a large bowl with extra olive oil.
Let the dough rise. Transfer the dough into the bowl and cover with plastic wrap. Leave the dough to rise in a warm place for one hour (or until it has doubled in size).
Preheat the oven. Preheat your oven to 450℉.
Prepare the baking sheet. Line a baking sheet with parchment paper.
Prepare the knots. Punch the dough and then transfer onto a lightly floured surface. Shape into a 16×5 large loaf and then cut into 16 equal pieces. Roll each piece out into an 8-inch long rope and then tie each rope into a knot.
Let the knots rise. Transfer the knots onto the prepared baking sheet and let rise for 30 minutes.
Prepare the garlic butter. Add the melted butter, minced garlic cloves and chopped parsley to a small bowl and mix to combine.
Brush the knots. Brush the knots with half of the garlic butter.
Bake. Bake the garlic knots in the preheated oven for 20 to 23 minutes (or until golden).
Brush the knots (again). Brush the garlic knots with the remaining half of the garlic butter.
(Optional) Garnish. Sprinkle the garlic knots with grated Parmesan cheese if using.
Serve. Serve warm.

Garlic Knots

What are Garlic Knots?

Garlic knots were popularized in Brooklyn, New York pizzerias way back in the 1940s. The knots are a type of garlic bread that are either dipped or brushed with a mix of garlic butter and Parmesan cheese; variations typically can include herbs like parsley or oregano.

Garlic Knots

How to Store Leftover Garlic Knots

While you can keep your leftover garlic knots stored in the fridge, I would actually recommend keeping them at room temperature instead.

Keeping garlic knots in the fridge can cause them to dry out quickly; it’s better to store them in an airtight container and keep them stored at room temperature for up to 2 days. You can also freeze the knots for up to 3 months.

Garlic Knots

What to Serve with Garlic Knots

Here are some yummy suggestions that you can pair with these homemade garlic knots:

Soups (especially tomato soup)
Stews (meat or veggie based)
Spaghetti and meatballs
Salads

Garlic Knots

(Also try: 10-Minute Garlic Bread)

Homemade Garlic Knots

Author: Emma - NurturedHomes.com
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 16 1x

Scale

1 1/3 cups warm water
2 ¼ tsp instant yeast
1 tbsp granulated sugar
2 tbsp olive oil
¾ tsp salt
½ tsp garlic powder
3 ½ cups all-purpose flour plus extra for dusting

For the topping:

6 tbsp unsalted butter, melted
3 garlic cloves, minced
4 tbsp chopped parsley
salt to taste
grated Parmesan cheese, optional

In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.
Let stand for 5 minutes.
In another bowl combine the flour, garlic powder and salt.
Add the olive oil to the bowl of stand mixer.
While the mixer is running, add the flour mixture slowly.
Beat on low speed for 5 minutes.
Lightly grease a large bowl with extra olive oil.
Transfer the dough into the bowl.
Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
Punch the dough.
Transfer the dough onto a lightly floured surface.
Shape the dough into 16×5 inch large loaf.
Cut the log into 16 equal pieces.
Roll each piece into 8 inch long rope.
Tie each rope into a knot.
Transfer the knots on the prepared baking sheet.
Let rise for 30 minutes.
In a small bowl combine the butter, garlic and parsley.
Brush the knots with half of garlic butter.
Bake in preheated oven for 20-23 minutes or until golden.
Remove from the oven and brush the knots with remaining garlic butter.
Sprinkle with grated Parmesan (if using) and serve warm.