Super soft and fluffy garlic knots, made from my basic dough, and are brushed with flavorsome garlic herb butter. They look fancy but are so easy to make. You are definitely going to be making batches of these buttery garlicky knots again and again. They are perfect to served as a side, appetizer and perfect for picnics or brunch. The best part they are so light, before you know you would have devoured a couple.
Jump to Recipe
How to Make Garlic Knots
There is only one thing you need to make right – The Dough. All you need is 5 ingredients – Plain Flour, Yeast, Sugar, salt and oil. Make sure you allow the yeast to rise in quarter cup of water with sugar. Prepare the dough in stand mixer or use wooden spoon and hands.
The dough is left to rise twice. Once you have prepared the dough allow it to rise for 1 -2 hrs. . Second one the knots are shaped, they are left again in the tray to rise for 30 mins.
The dough needs perfectly warm place to rise. I usually warm the oven slightly and then turn it off. Put the dough inside, the warm air inside will help rise the dough more quickly.
Garlic Herb Butter
The garlic herb butter prepared is very easy but so flavoursome. Melt butter and add little salt, Italian Herbs and garlic. For best results use freshly minced garlic. You can also swap Italian herbs with oregano or dried parsley or basil.
These garlic knots are brushed twice with garlic herb butter. Brush them with prepared butter once they are ready to go in the oven and again when they are straight out of the oven.
Garnish them with freshly chopped parsley. You can also sprinkle some parmesan.
Watch How To Make Garlic Knots
Storing and Freezing
Allow the garlic knots to cool and store them in air tight container for 3-4 days. If you are freezing put them in freezer safe container or bag. They freeze well for up to 3 months. Thaw them and reheat as required.
Garlic Knots
Ingredients
Dough
- 3 cups Plain Flour ( 450 g)
- 2 tsp Instant Yeast ( 7g)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tbsp Sugar
- 1½ cup Warm Water
Garlic Herb Butter
- 100 g Melted Butter
- 1 tbsp Italian Herbs See Notes
- 3-4 (1 Tbsp) Garlic Cloves Minced
- ½ tsp Salt
Instructions
Dough
- In small bowl or a cup add warm water, yeast, and granulated sugar together , cover and let it stand for 5-10 minutes. The yeast will rise become foamy.
- In a stand mixer bowl add flour, prepared yeast, olive oil and salt.If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon .
- Beat it for 2 minutes while adding the water gradually. You may not use the whole amount of water mentioned. As soon as dough comes together stop adding water and beat for another 2 minutes. At this stage the dough should be slighly sticky.
- Lightly grease a bowl with oil and put dough in it. Cover and allow it to rise at room temperature for 2 hours. If you want it to rise quicker, heat oven at 150° C for 10 minutes. The oven should be hot enough to touch. Put the dough inside and it should rise in 45 mins to 1 hr.
- Once the dough has risen and doubled in volume its ready. Dust some flour on bench top or clean surface. Knead the dough for a minutes. Roll it into a log of around 16 inch in size. Divide the log into equal strips of 1 inch each.
- Roll each strip into a thin rope. Tie a knot and tuck the loose ends underneath on each side. Put them on tray lined with baking paper leaving around 3 inch gapo between each knot.
- Cover the tray with clean tea towel and allow it to rest and rise gain for 30-40 minutes.
- Preheat oven to 200°C. Brush the knots with prepared garlic butter herb and place them in oven.
- Bake for 20 – 25 minutes or untill the knots are golden on the top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and freshly chopped parsley
