Description
Deliciously soft and flavorful Garlic Knots made from scratch with a rich garlic butter glaze, perfect as an appetizer or side dish for any meal.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Toppings
- freshly-grated Parmesan cheese
- flaky sea salt
Garlic Butter
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Heat the liquids: In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and stir. Continue microwaving in 15 second intervals until it reaches 110°F, warm but not hot to the touch.
- Add yeast: Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and stir with a fork to combine. Let the yeast rest and activate for 5 minutes until foamy.
- Add dry ingredients: Add 3 1/2 cups flour, salt, and garlic powder to the yeast mixture. Use a dough hook to mix on medium-low speed until combined. If dough sticks to bowl sides, add up to 1/2 cup more flour gradually until the dough pulls away and is slightly sticky. Continue mixing on low speed for 4-5 minutes until the dough is smooth. Form a dough ball and transfer to a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel or paper towel and let rise for 15 minutes.
- Prep oven and baking dish: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Form the garlic knots: Shape dough into a 16-inch log with even width. Cut into 15-16 equal pieces. Roll each piece into an 8-inch rope, knot it, and place on the baking sheet, tucking ends under or leaving out. Cover loosely with a kitchen towel and let rise for 15 minutes.
- Bake: Uncover and bake knots for 15 minutes until lightly golden brown and cooked through. Meanwhile, whisk garlic butter ingredients until combined.
- Brush with garlic butter: Remove baking sheet to wire rack. Immediately brush knots with garlic butter, then sprinkle with Parmesan and flaky sea salt.
- Serve: Serve the garlic knots warm and enjoy!
Notes
- Ensure liquids are warm (110°F) to properly activate yeast without killing it.
- Adding flour gradually helps achieve the perfect slightly sticky dough texture.
- Letting dough rise twice improves fluffiness and texture of knots.
- You can substitute fresh garlic for garlic powder if preferred, adjusting quantity to taste.
- For a dairy-free option, use plant-based butter and milk substitutes.
Nutrition
- Serving Size: 1 knot
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
