Easy Garlic Knots – homemade garlic knots are so much easier than you think to make. Super light, fluffy and smothered in a garlic butter sauce and plenty of Parmesan cheese!
If we go out for pizza I am always going to order the garlic bread, cheese bread, breadsticks or garlic knots. Doesn’t matter what they call it, if it is on the menu I want to try it! It is part of how I judge if a pizza place is any good. I mean, if they can’t do the simple appetizer well I don’t have high hopes for the actual pizza.
I am excited for this garlic knots recipe today because it comes from the new book Ready, Set, Dough by Rebecca Lindamood. If you are not familiar with Rebecca you should be. She writes the blog Foodie with Family and is amazingly talented. I have the pleasure of calling Rebecca a friend and she is one of the nicest people I know and I am so excited for this book. I may have already made the English muffin bread and it was perfect. My husband is eyeing all of the versions of homemade pretzels. This book is geared towards those who are new to working with yeast. So if you have been hesitant, it is time to pick up this book and start learning!
I love making fresh bread, there is nothing better than the smell of bread baking in the oven. And I can’t wait to make my way through this book, because there are so many recipes that I want to try! Everything from bagels to sandwich bread to dinner rolls to decadent cinnamon rolls; this book has it all.
How to Make Garlic Knots
- Whisk together the dry ingredients and slowly add in the warm water and oil. I like to use my stand mixer for this because it will take care of doing all of the kneading for you. You want to knead the dough for a good 10 minutes until the dough is smooth and elastic.
- Place the ball of dough in an oiled bowl and cover with a towel to let rise. It will take about an hour to double in size.
- Divide the dough into thirds. This recipe uses 2/3rds of the dough. Place the remaining dough in a plastic storage bag in the fridge for up to 5 days. Divide the remaining dough into 12 equal sized portions.
- Roll each of the 12 portions into about an 8 inch long rope. Then tie into a knot and place on a lined baking sheet. You then cover and let the dough rest for about 20 minutes.
- Brush the dough with about half of the garlic butter mixture. Bake until golden and light and fluffy.
- To finish brush with the rest of the garlic butter mixture and sprinkle with plenty of Parmesan cheese. I like them served with marinara sauce for dipping.
What are Garlic Knots Made Of?
Traditionally they are made from bread dough. In this recipe it is pizza dough that is cut into 12 pieces and then rolled and tied into knots. If you have a favorite pizza dough, it will definitely work for this recipe. I have seen shortcuts that use crescent dough and other store bought pizza dough as well. Honestly, any kind of dough that is brushed with garlic butter and puffs up into something light and fluffy is going to be good.
How Do You Reheat Garlic Knots
This recipe makes 12 knots, which is a lot of knots. They will last for 2-3 days, so it is definitely worth making them all and continuing to enjoy later in the week. I store the leftovers in an air tight container and then reheat in a 350 degree oven for about 5-8 minutes or until they are warm.
If you have been scared of working with yeast, it is time to get over that fear! These garlic knots are so easy to make, and it will give you so much confidence in the kitchen. So don’t hesitate to add these to your menu for game day, for pizza night, or with soup or just about anything!
What Goes Well With Garlic Knots?
- Roasted Garlic, Chicken & Herb White Pizza
- Creamy Chicken Tortellini Soup
- Chicken Wild Rice Soup
- Lasagna Soup
- Creamy Tomato Soup
- Garlic Tomato Baked Chicken
- Homemade Lasagna
- Tuscan Chicken Pasta
- 8 cups all-purpose flour
- 2 tsp salt
- 2 1/2 tsp active dry yeast
- 2 2/3 cup lukewarm water
- 1 Tbsp olive oil
- 6 Tbsp butter, melted
- 2 cloves garlic, minced
- 3/4 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- Whisk together flour, salt and yeast in a large mixing bowl (or stand mixer). Pour in water and olive oil, stirring until a shaggy dough forms. Knead dough with floured hands or a stand mixer for about 10 minutes until the dough is smooth and elastic.
- Place dough in a large bowl. Cover with towel and let rise in a warm draft-free place for about 1 hour until it has doubled in size.
- Divide the dough into 3 equal portions. Place 1 portion in a plastic bag and store in the fridge for up to 5 days. This can be used to make more garlic knots, pizza or even calzones.
- With the remaining dough divide into 12 equal portions. Roll each portion into a 6-8 inch rope. Tie gently in a knot and place on a lined baking sheet. Repeat with remaining dough leaving about 2 inches between them on the baking sheet.
- Cover and let rest for 20-30 minutes. Preheat oven to 400 degrees.
- Stir together butter, garlic and Italian seasoning. Lightly brush over each piece of dough. Bake for 15-20 minutes until golden brown and set.
- Remove from oven and brush with the remaining garlic butter. Sprinkle with Parmesan cheese.
- Serve warm or at room temperature with marinara sauce.
Amount Per Serving Calories 257Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 342mgCarbohydrates 43gFiber 2gSugar 0gProtein 7g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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