Description
Warm, pillowy garlic knots finished with a shimmering garlic-and-herb butter, perfect for any table.
Ingredients
- 1/3 cup very warm water (about 105–115°F / 40–46°C)
- 2¼ teaspoons active dry yeast
- 1/4 cup + 1/4 teaspoon granulated sugar (1/4 tsp used to bloom yeast)
- 1 1/3 cups warm milk (about 110°F / 43°C)
- 5 tablespoons butter, softened (plus extra melted for brushing)
- 1 large egg
- 1½ teaspoons salt
- 4–4½ cups all-purpose flour (start with 4 cups, reserve up to ½ cup)
- 1 tablespoon olive oil (for greasing)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- Marinara sauce for dipping (optional)
Instructions
- In a small bowl combine the very warm water, 1/4 teaspoon sugar, and the active dry yeast. Let sit 5–10 minutes until foamy.
- In a large bowl whisk the bloomed yeast with the remaining 1/4 cup sugar, warm milk, softened butter, egg, and salt until combined.
- Stir in 4 cups of flour gradually. Turn the dough out onto a floured surface and knead 5–6 minutes until smooth and elastic.
- Lightly oil a bowl with olive oil, place the dough inside, cover, and let rise in a warm place about 1 hour.
- Punch down the dough, divide into equal pieces, and shape each into a loose knot.
- Place knots on a lined baking sheet, cover, and let rise until puffy, about 45–60 minutes.
- Preheat the oven to 400°F (200°C) and bake the knots for 10–12 minutes until golden brown.
- Brush hot knots generously with garlic butter made from melted butter, garlic powder, and parsley.
Notes
Serve warm, best paired with marinara or alongside rich mains like baked salmon.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian