These Perfect Garlic Knots are like take out, but better! They do take a little bit of time, but they’re so worth it!
My kids always order garlic knots when we get pizza delivered. I do try and avoid them for the most part, because they are LOADED with garlic (hello breath) and are generally swimming in oil. But my kids love them. Oh to be 10 and not care who you have to breathe on.
Anyhow, I decided to get my big girl pants on and try some bread-action at home. Yes, that involves yeast, which I generally try to avoid. Not because I don’t love bread…but because yeast scares me a little bit. Plus ALL THE WAITING.
To remedy the waiting (rising) situation I used Rapid Rise Yeast, which actually does involve a little bit of rise-time, but not hours like regular yeast. And I have to say I was rewarded handsomely with perfect garlic knots at the end of the process.
Will I make these everyday? No. Will I make them often-ish? Absolutely.
There are a few extra steps to these garlic knots that I think makes them extra special.
I browned (a whole lotta) garlic in some salted butter until they were golden, but didn’t burn. I strained the garlic to mix into the dough (OH YEAH!) and reserved the butter to brush on top (OH YEAH YEAH!)
The dough comes together really easily. But like I said, even with Rapid Rise Yeast you’ll have to allow it to rise a little bit. A trick I used was to preheat the oven to just 200°F and turn it off, without opening the oven. When the dough has come together put it in a glass bowl and place a clean kitchen towel on top. Place this in the warm oven to rise!
The dough will double in size, and it will only take about 45 minutes.
When it’s ready you’re going to form your knots. Just punch the dough down and roll it out into a rectangle.
Cut the dough into strips and roll them into ropes.
Tie the ropes like you would a shoe…
And then tuck the ends around and under. It’s easy, I promise.
Place the knots onto a lined baking sheet, cover and allow them to rise again. This time for just about 20-ish minutes in the still-warm oven.
Then simply preheat your oven to 500°F and bake the knots for 5 minutes.
Remove them and brush with some of that glorious reserved garlic butter. (Yes, you’ll have to reheat the butter)
Bake them for another 5 minutes and brush again with the remaining butter.
Then I think you should sprinkle a little Parmesan cheese on top.
It’s the right thing to do.
If I can do these, you can too. Yep, they’ll take a little bit of time, but all the steps are easy and the end result is so worth it!Print
- 6 tablespoons salted butter
- 8 garlic cloves, minced (approximately 1 1/2 tablespoons)
- 3/4 cup warm water
- 1 1/2 teaspoons rapid rise yeast
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- optional- 3 tablespoons grated Parmesan cheese
- Spray a large bowl with cooking spray and set aside.
- Preheat your oven onto 200°F. Once it reaches temperature turn the oven off and do not open the door.
- In a medium skillet over medium-low heat melt butter. Once the butter is melted add in the minced garlic. Cook the garlic until it’s lightly browned and remove from the heat immediately.
- Strain the butter from the garlic and set aside.
- In a small bowl combine the warm water, yeast and garlic pieces. Stir to dissolve the yeast.
- In the bowl of your stand mixer fitted with the dough attachment combine the salt and flour. Slowly pour in the yeast mixture and mix on medium speed for 6 minutes.
- Remove the dough from the bowl and form into a smooth ball. Place the dough into the prepared bowl, cover with a clean kitchen towel and place in the warm oven for 45 minutes or until the dough doubles in size.
- Line a baking sheet with parchment paper and set aside.
- When the dough is done, punch it down and roll it slightly on a lightly floured surface into a 6×12″ rectangle. Using a pizza cutter cut the dough into 6, 12″ strips.
- To form the knots take each strip of dough and tie it loosely as you would tie a shoe. See above photo. Loop the ends around the dough, tucking the dough under.
- Place each knot onto the prepared pan and cover again with the kitchen towel. Place the baking sheet back into the oven for 25-30 minutes until they’ve almost doubled in size again. Remove the pan from the oven, set aside and keep covered.
- Preheat the oven to 500°F
- When the oven is preheated, uncover the knots and place in the oven for 5 minutes. While the knots are baking place the bowl with the reserved butter in the microwave for 10 seconds, or until melted.
- After 5 minutes remove from the oven and brush the knots with butter. Return the pan back to the oven and bake for an additional 4-5 minutes until golden brown. Remove from the oven and brush with the remaining butter.
- Serve warm.
recipe lightly adapted from Eat’s Local Cookbook
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