GARLIC KNOTS
These soft and fluffy Garlic Knots are brushed with garlic butter and baked until golden. Perfect as a side dish or appetiser, they’re packed with savoury flavour and great for dipping in marinara or serving with pasta.
Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast 1 packet
- ¾ cup warm water 110°F / 45°C
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Garlic Butter:
- ¼ cup unsalted butter melted
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
- ¼ teaspoon salt
- Grated Parmesan cheese optional, for topping
Instructions
Activate Yeast:
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make the Dough:
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic.
Let Rise:
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Shape the Knots:
- Punch down dough and divide into 12 pieces. Roll each into a rope and tie into a knot. Place on a baking sheet lined with parchment paper.
Bake:
- Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes, or until golden brown.
Make Garlic Butter:
- While knots bake, mix melted butter, garlic, parsley, and salt.
Brush and Serve:
- Brush warm knots with garlic butter. Sprinkle with Parmesan if desired. Serve immediately.
Notes
Make Ahead: Dough can be made and refrigerated for up to 24 hours.
Custom Flavours: Add Italian seasoning or red pepper flakes to the butter.
Serving Suggestions: Serve with marinara, pasta, or soup.
Storage Tips: Store in an airtight container at room temperature for 2 days or freeze for up to 1 month.
Custom Flavours: Add Italian seasoning or red pepper flakes to the butter.
Serving Suggestions: Serve with marinara, pasta, or soup.
Storage Tips: Store in an airtight container at room temperature for 2 days or freeze for up to 1 month.