Garlic Knots Bread – a classic pizzeria snack made from scratch that’s soft and fluffy, topped with flavorful garlic herb butter before AND after baking.
Garlic Knots are great as a snack, appetizer or as a side dish.
A Garlic Knot is typically garlic bread shaped into small tight overhand knots smothered in herby, garlicky, and buttery mixture.
These homemade little treats are a must if you are planning an Italian meal for your weekend.
No fancy ingredients are required to make this recipe, just the basics ones like:
- All-purpose flour
- Yeast
- Sugar
- Olive oil
- Water
- Salt
- Butter
- Garlic
- Italian Seasoning, if you can’t find this, use dried oregano, dried basil, and/or dried parsley instead. Actually any herb you love works well.
If you have these essential ingredients in your pantry or fridge, you should be able to make these easy Garlic Knots tonight:)
To Freeze the Dough: Make the garlic knots EXCEPT for the rising part (skip step 10). Instead place the rolls on the prepared sheet tray, cover with plastic wrap, and freeze them in the freezer for at least an hour or until hard enough to touch. Then transfer the rolls to a freezer-safe container or ziploc bag and freeze for up to 3 months.
To Bake Frozen Dough: When ready to bake, thaw frozen homemade garlic knots in a greased sheet tray on the countertop and let it rise for about 1 hour or until dough is puffy. Then, bake them in a preheated oven at 200C° for about 20-25 minutes, or until golden brown on top.
These garlic knots are best enjoyed when warm. Once made you can also store them in an airtight container at room temperature for 2-3 days.
Super simple and super delicious! Do give this a try and let me know how you liked it.
Easy Garlic Knots
Course: Lunch, Dinner, SnacksCuisine: Italian, American3
hours (includes rising)20-25
minutes13
A classic pizzeria snack made from scratch that’s soft and fluffy, topped with flavorful garlic herb butter before AND after baking.
Ingredients
- For the dough
1 and 1/3 cup warm water
2 ¼th tsp yeast
1 tbsp sugar
2tbsp olive oil
Salt to taste
½ tsp garlic powder
3½ cups all-purpose flour
some extra flour for dusting
- For topping
5tbsp salted/unsalted butter
4 garlic cloves, minced
1tsp Italian seasoning
Directions
- Whisk the warm water, yeast, and granulated sugar together in the bowl. Cover and allow to rest for 5 minutes.
- Into the same bowl whisk together olive oil, salt, garlic powder. Then add half of the flour, mix well then add the remaining flour and mix till all of it comes together
- Turn the dough out onto a floured surface. With lightly floured hands, knead the dough for 3-4 minutes. After kneading, the dough should feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil place the dough in the bowl, turning it to coat all sides in the oil.
- Cover the bowl with a plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size.
- When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log.
- Using a sharp knife, pizza cutter, or anything sharp, slice into 1-inch strips.
- Roll each strip into ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you.
- Arrange the knots on lined baking sheets.
- Lightly cover the shaped knots and let them rest for at least 30 to 45 minutes. They will slightly puff up during this time. Towards the end of the rise time, preheat oven to 200°C
- Prepare the topping, Stir the melted butter, garlic and Italian seasoning together. If using unsalted butter just add some salt.
- Brush on the knots. Reserve some of the topping to apply on the knots once they come out of the oven.
- Bake for about 20-25 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter.
- These garlic knots are best enjoyed when warm. You can also store them in an airtight container at room temperature for 2-3 days.
Notes
- For the topping if using unsalted butter just add a little salt to it.
- Feel free to add more garlic cloves to the butter.
If you make this recipe snap a pic and hashtag it #tinas_kitchendiaries. I’d love to see your creations on Instagram!
