Garlic Knots

4.75 from 8 votes

You can make the dough from scratch or use store bought, either way, these knots are addictive.

Prep Time10

Cook Time12

Proofing Time2

Total Time2 22

Course: Side Dish

Cuisine: American, Italian

Keyword: garlic knots

Servings:

Calories: 230kcal

In the bowl of a stand mixer, add the water, yeast, sugar, flour, salt, and olive oil, in that order. Knead with the dough hook until the dough comes together into a ball, adding 1 tablespoon of water if too dry and 1 tablespoon of flour if too sticky. Using lightly oiled hands, gather the dough into a ball and place in a lightly oiled bowl and cover. Let proof until doubled 1-2 hours.
On a lightly floured surface, punch the dough down, shape into a long log, and cut into 8 equal strips. Roll each strip into an short rope and tie into a knot. Dust with garlic powder, cover and let rest for 30 minutes. Towards the end of the rise time, heat the oven to 400°F.
Make the garlic butter: melt the butter, add garlic and cook, stirring occasionally, until just soft but not brown, about 2-3 minutes.
Brush the knots with the garlic butter (save the remaining garlic butter for after the knots are baked) and bake for 13-15 minutes or until golden brown. Remove from the oven and dunk into the remaining butter. Sprinkle with parmesan and parsley. Enjoy plain or with pizza sauce!
For air fryer garlic knots, air fry 10-12 minutes @ 350°F, or until golden.

To store: leave knots at room temp, in a container for up to 2 days at room temp or in the fridge for 1 week.

To freeze: let cool completely then freeze in a freezer safe bag for up to three months. Let thaw at room temp and reheat as desired.