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5 from 3 votes

Homemade Garlic Knots

In just 5 – easy steps, make these soft, delicious, homemade Garlic Knots recipe. These knots are so flaky, buttery, fluffy and they just melt in your mouth.
Course Appetizer, Side Dish
Cuisine American
Keyword easy garlic knots recipe, garlic knots, homemade garlic knots, instant pot recipes, intant pot
Prep Time 20 minutes
Cook Time 12 minutes
Proof TIme 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR GARLIC KNOTS

    FOR YEAST MIXTURE

    • 1 1/4 cup (296 ml) lukewarm water [100 F – 110 F]
    • 2 1/4 teaspoon (7 g) Active Dry Yeast
    • 1 tablespoon (12.5 g) sugar

    FOR THE DOUGH

    • 3 1/4 cups (420 g) all-purpose flour, spoon & leveled; plus as needed
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 3 tablespoon olive oil

    FOR THE TOPPING

    • 1/3 cup unsalted butter, melted
    • 3 garlic cloves, minced or 1/2 teaspoon garlic powder
    • 1/2 teaspoon Oregano or Italian Seasoning
    • 1 tablespoon fresh parsley, chopped
    • 1/3 cup Parmesan cheese, grated (optional)

    Instructions

    DIRECTIONS FOR GARLIC KNOTS

      STEP 1: PROOF YEAST

      • 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 [BY HAND OR USING STAND MIXER]

      • Into the bowl of stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.
      • To the flour, add olive oil and yeast mixture. Using 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 on 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 teaspoon of warm water, and knead the dough, until it is nice and soft.

      STEP 3: FIRST PROOFING USING INSTANT POT

      • Place the dough in the greased inner pot, and turn it once to grease the top. Place 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, dough will have risen and double in volume.

      STEP 4: SHAPE THE GARLIC KNOTS

      • Lightly grease a ( 9 * 12 ) inch baking sheet.
      • Transfer the dough onto work surface and deflate it. Using your hands, roll the dough into 16 inch 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, 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 more 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 on 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, 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!!
      • This recipe yields 12 large or 16 medium size garlic knots.

      Video

      Notes

      First Proofing Using Traditional Method - Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place, for 60-90 minutes or until it doubles in volume.
      This recipe yields 12 large or 16 medium size garlic knots. To make large garlic knots, roll the dough into 12 inch by 6 inch rectangle and divide the dough into 12 equal pieces. Follow rest of the recipe.
      Please refer to the post for the following:
      1. Directions for make ahead dough
      2. Directions to freeze the dough
      3. Directions for freezing shaped knots
      4. Pro tips for best Garlic Knots
      5. Frequently asked question