Garlic Knots
Total Time
1 hour 15 mins
Prep Time
1 hour
Cook Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
15-16 servings
- 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
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
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Preparation
Step 1
Heat the liquids. In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture (or heat it in a saucepan) for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals until it reaches 110°F. It should be warm but not hot to the touch.
Step 2
Add yeast. Pour the liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly on top and give it a quick stir with a fork to combine, then let the yeast rest and activate for 5 minutes until it is foamy.
Step 3
Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour), salt and garlic powder. Use the dough hook to mix on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Form the dough into a ball with your hands and transfer it to a greased bowl.
Step 4
Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise for 15 minutes.
Step 5
Prep your oven and baking dish. Meanwhile, heat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Step 6
Form the garlic knots. Use your hands to gently form the dough into a roughly 16-inch log, with as even a width as possible (see photos). Use a bench scraper or a knife to slice the dough into 15 or 16 evenly-sized pieces. Roll each piece of dough out into an 8-inch rope, then tie it into a knot and place it on the baking sheet, either tucking the ends under or leaving them out. Repeat with the remaining dough. Cover the dough loosely with a kitchen towel and let it rise for 15 minutes.
Step 7
Bake. Uncover and bake for 15 minutes, or until the garlic knots are lightly golden brown on top and cooked through. Meanwhile, whisk together the garlic butter ingredients until combined.
Step 8
Brush with the garlic butter. As soon as the rolls are ready, transfer the baking sheet to a wire rack. Brush the rolls immediately with the garlic butter, then sprinkle with Parmesan and a pinch of flaky sea salt.
Step 9
Serve. Serve warm and enjoy!
Step 10
Save recipe for the next time?
Chef's notes
Be sure that your yeast has not expired. This is one of the most common reasons why dough does not rise. Always double-check the expiration date on any yeast, especially if you have some envelopes that have been hanging out for awhile in your pantry. If the yeast does not begin to foam after 5 minutes once it has been added to the wet ingredients, toss out the batch and start over with new yeast.
Double-check the temperature of the liquid ingredients. When heating the liquid ingredients (water, melted butter, milk and honey), it’s essential that they be within the temperature range of 100-110°F. If the mixture is too hot, it can kill the yeast. If it is too cool, the yeast may not activate. The mixture should feel warm and not hot to the touch, but I always recommend testing the mixture with a cooking thermometer just to be sure.
Don’t skip the rise times. They are essential to helping the dough rise and create that soft and fluffy texture we’re going for.
Tie the knots gently. When tying the knots, try to keep them fairly loose so that they have room to rise and expand. You can either leave the ends sticking out or tuck them in (as we have in the batch photographed here).
Bake on parchment. I always recommend baking these on parchment to prevent sticking and make cleanup easier.
No worries about perfection. When portioning the dough into 15 garlic knots, don’t worry about them all being perfectly equal in size. They will always taste great, even if they’re slightly uneven!
