Garlic Knots Recipe

In just 5 - easy steps, make these soft, delicious, homemade Garlic Knots recipe. These knots are so flaky, buttery, and fluffy and they just melt in your mouth. Try this easy recipe to make pillow-soft garlic knots, so much better than the store-bought!!

Serve it with some marinara sauce or ketchup or simply pair it with some homemade soup for a hearty meal.

 

 

GARLIC KNOTS

My family loves homemade bread. From homemade dinner rolls, bagels, honey oat bread, to more fancy, decadent bakes such as chocolate babka or star bread, we just love it.

Easter is right around the corner, and I just thought of sharing this wonderful, incredibly easy, fool-proof homemade garlic knots recipe.

These homemade Garlic Knots are so easy to make and make a great appetizer. I love these garlic knots, they are incredibly delicious and you can make them ahead too. I am sure if you try this recipe once, you will never buy them from the store again, they are so unbelievably delicious!!

INGREDIENTS FOR GARLIC KNOTS RECIPE

FOR YEAST MIXTURE

1 ¼ cup (296 ml) lukewarm water [100 F – 110 F]

2 ¼ teaspoon (7 g)Active Dry Yeast

1 tablespoon (12.5 g) granulated sugar

FOR THE DOUGH

3 ¼ cups (420 g) all-purpose flour, spoon & leveled; plus as needed

1 teaspoon salt

½ teaspoon garlic powder

3 tablespoon olive oil

FOR THE TOPPING

⅓ cup unsalted butter, melted

3 garlic cloves, minced or ½ teaspoon garlic powder

½ teaspoon Oregano or Italian Seasoning

1 tablespoon fresh parsley, chopped

⅓ cup Parmesan cheese, grated (optional)

Pic Shown: Homemade Garlic Knots

 

 

DIRECTIONS FOR GARLIC KNOTS RECIPE

STEP 1: PROOF YEAST FOR GARLIC KNOTS RECIPE

In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH FOR GARLIC KNOTS RECIPE 

Into the bowl of a stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.

To the flour, add olive oil and yeast mixture. Using a dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).

Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough to a lightly floured work surface. Add knead the dough until it is soft, pliable, springs back when pressed, and is not sticky around 8-10 minutes.

OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoons of warm water, and knead the dough, until it is nice and soft.

STEP 3: FIRST PROOFING

TRADITIONAL METHOD

Place the dough in the greased bowl, and turn it once to grease the top. Cover the bowl and place it in a warm place to rise. 

After 60 minutes, the dough will have risen and doubled in volume.

USING INSTANT POT

Place the dough in the greased inner pot, and turn it once to grease the top. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.

Note: I used a glass lid that fits, to cover the inner pot.

After 30 minutes, the dough will have risen and doubled in volume.

STEP 4: SHAPE THE GARLIC KNOTS

Lightly grease a ( 9 * 12 ) inch baking sheet.

Transfer the dough onto a work surface and deflate it. Using your hands, roll the dough into 16 inches by 6-inch rectangle. You don't need to be precise here, all you need is a 16-inch wide rectangle.

Using a pizza cutter or bench cutter, divide the dough into 16 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.

Take a piece of dough, and roll it into a 10-inch rope. Take the loose ends of the rope and form into a knot (Please refer to the recipe video). Tuck the loose ends of the knot underneath.

Place the knot, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the knots.

Cover the knots with a damp kitchen towel and place it in a warm place for second proofing, around 45-60 minutes. Knots will slightly puff up during the second proofing, resulting in softer knots.

STEP 5: BAKE GARLIC KNOTS

Towards the end of the second rise, pre-heat the oven to 425 F.

In a small bowl, combine melted butter, minced garlic or garlic powder, Italian seasoning, and salt to taste. Using a pastry brush, generously apply the prepared garlic-herb butter to the knots.

Place the baking sheet on a middle rack and bake for 12-15 minutes, or until lightly browned.

Remove the knots from the oven, and brush them with some garlic-herb butter. Sprinkle some grated parmesan (optional) and some fresh parsley.

Enjoy these homemade garlic knots warm with some marinara sauce or ketchup!!

Pic Shown: Homemade Garlic Knots

 

 

DIRECTIONS FOR MAKING AHEAD DOUGH

Follow STEP1 & STEP2 and prepare the dough. Place the dough in a lightly greased, air-tight container and place it in the refrigerator. The dough will rise slowly overnight in the refrigerator. In the morning, remove the dough and let it sit at room temperature for around 30 minutes or until doubles in volume. Continue with STEP 4.

DIRECTIONS TO FREEZE THE DOUGH

Follow the recipe through STEP 3. After first proofing, deflate the dough, wrap it tightly in a plastic wrap, and then with aluminum foil. Place it in a freezer-safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

DIRECTIONS FOR FREEZING SHAPED KNOTS

Instead of freezing the dough, you can also freeze shaped knots and just bake them when needed. Follow the recipe through STEP 4, shape the knots and arrange them on a lined baking sheet. Freeze the knots uncovered, for 1-2 hours. Remove the knots from the freezer, they will be frozen and not sticky anymore. Place the knots in a freezer-friendly container or Ziploc bags. Freeze the knots for up to 3 months. Thaw in the refrigerator or on the kitchen counter, once they come to room temperature, arrange them on a greased baking sheet. Cover and allow them to rise for 45-60 minutes. Continue with STEP 5.

TIPS FOR BEST GARLIC KNOTS RECIPE

For measuring the flour, do not scoop the flour, instead, lightly fill the measuring cup with the flour, and level it with the back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

If the yeast is active, the mixture turns frothy and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm water, and knead the dough, until it is nice and soft.

Do not over-knead the dough. As soon as the dough is soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Proof the dough until it becomes double in volume, do not overproof it.

Cover the dough with a damp kitchen towel at all times. The dough dries out very quickly.

Grease the baking sheet or else the knots might stick to the baking sheet.

Pic Shown: Homemade Garlic Knots

 

 

FREQUENTLY ASKED QUESTIONS

HOW TO MEASURE FLOUR THE RIGHT WAY

It is important to measure the flour using the right method. To avoid over-measuring, do not scoop the flour straight from the container. First, loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, and fill the cup slightly over the rim. Now, level the flour using the back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft, elastic, and non-sticky. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm water, and knead the dough, until it is nice and soft.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft, pliable dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well-kneaded dough will be soft, elastic, springs back when you poke your finger, and won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are a few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid can cause sticky dough. Also, if you used cold, or room temperature milk, it can result in the leaking of glutens, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in the composition of gluten molecules results in a non-stretchy dough.

Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

HOW TO STORE GARLIC KNOTS

Once the knots cool completely, place them in a Ziploc bag, or an air-tight container. Garlic knots last for a few days at room temperature or up to a week in the refrigerator.

Garlic knots freeze beautifully. Store it in a freezer-friendly storage bag or container, and it will last for a couple of months. Defrost, toast, and enjoy homemade garlic knots.

Pic Shown: Homemade Garlic Knots

 

 

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