Description
These homemade garlic knots are soft, buttery, and packed with garlic flavor, topped with freshly grated Parmesan cheese and flaky sea salt. Perfect as a savory snack or side dish, they are made from a simple yeast dough enriched with milk and honey, brushed with a vibrant garlic butter, and baked to a golden finish.
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, combine the water and melted butter, then add milk and honey. Stir until combined. Heat the mixture in the microwave for 1 minute, stir, then continue heating in 15-second intervals until the temperature reaches 110°F. It should be warm but not hot.
- Add yeast: Pour the warmed liquid mixture into the bowl of a stand mixer. Sprinkle the active dry yeast evenly on top and stir gently with a fork. Let it rest for 5 minutes until the yeast becomes foamy and activates.
- Add dry ingredients: Add 3 1/2 cups of flour, sea salt, and garlic powder to the yeast mixture. Using the dough hook on medium-low speed, mix until combined. If the dough sticks to the bowl sides, add flour 1/4 cup at a time up to 4 cups total until the dough pulls away and is slightly sticky. Continue mixing on low speed for 4 to 5 minutes until smooth. Shape the dough into a ball and transfer it to a greased bowl.
- Let the dough rise: Cover the bowl with a damp towel and let the dough rise for 15 minutes.
- Prep oven and baking sheet: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Form garlic knots: Gently roll the dough into a roughly 16-inch log with even width. Use a knife or bench scraper to cut into 15 or 16 equal pieces. Roll each piece into an 8-inch rope, then tie into a knot. Place knots on the prepared baking sheet, tucking ends under or leaving them out. Cover loosely with a kitchen towel and let rise for another 15 minutes.
- Bake: Remove the covering and bake the knots for 15 minutes or until lightly golden and cooked through. While baking, whisk together the garlic butter ingredients until smooth.
- Brush with garlic butter: As soon as the knots come out of the oven, transfer the baking sheet to a wire rack. Brush each knot generously with the prepared garlic butter. Sprinkle with freshly grated Parmesan cheese and a pinch of flaky sea salt.
- Serve: Serve warm and enjoy these flavorful garlic knots as a delicious snack or side dish.
Notes
- Warm liquids are essential to activate the yeast correctly, avoid overheating above 110°F, which can kill the yeast.
- If dough feels too sticky to handle, add a little more flour, but avoid making it too dry.
- Allowing the dough to rest and rise twice makes the knots soft and fluffy.
- Use fresh garlic or garlic powder for different levels of garlic intensity.
- Garlic knots are best served warm but can be reheated in a toaster oven to regain crispness.
- To make this recipe dairy-free, substitute regular milk with plant-based milk and use vegan butter.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
