I swear these buttery garlic knots might upstage the turkey, and I’m not even sorry. Soft, golden, and loaded with garlicky Parmesan goodness, they’re the rolls everyone reaches for first.

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I’m ridiculously into these Food Charlatan garlic knots because they hit that rare spot between dinner roll and snack I keep “testing” before the meal. The edges pull apart with that soft, chewy bite I want, then the butter and garlic come in loud, salty, and totally unfair.

I love how they look a little messy, like actual human hands shaped them, not some bakery robot. And honestly, that makes me want them more.

I’d put these on a Thanksgiving table, a pasta night plate, or straight into my mouth while standing at the counter. No regrets at all, ever.

Ingredients

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All-purpose flour gives the knots that soft, chewy pizza-shop bite.
Active dry yeast is the little engine behind all that fluffy rise.
Warm water wakes the yeast up so the dough actually behaves.
Olive oil keeps things tender, a little rich, and not dry.
Sugar feeds the yeast and adds just enough quiet sweetness.
Fine salt makes the dough taste like bread, not plain flour.
Egg makes the dough softer and richer, if you’re feeling extra.
Melted butter brings the glossy, garlicky coating everyone fights over.
Garlic is the whole point, honestly.
Big, bold, and cozy.
Fresh parsley adds color and a fresh bite so it’s not too heavy.
Parmesan gives salty, cheesy edges that feel very snackable.
Coarse salt adds little crunchy pops.
Plus, it looks bakery-level.
Basically, these ingredients turn simple dough into pull-apart comfort food.

Ingredient Quantities

3 1/2 cups all purpose flour, plus extra for dusting

2 1/4 teaspoons active dry yeast (one 0.25 ounce packet)

1 cup warm water, about 105 to 115 degrees F

1/4 cup olive oil, plus extra for greasing

2 tablespoons granulated sugar

1 teaspoon fine salt

1 large egg (optional, for richer dough or egg wash)

1/4 cup unsalted butter, melted

4 cloves garlic, minced or finely grated

2 tablespoons fresh parsley, finely chopped

1/4 cup grated Parmesan cheese, optional for topping

Coarse salt or flaky sea salt, for sprinkling

How to Make this

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1. In a large bowl whisk 3 1/2 cups all purpose flour with 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar, and 1 teaspoon fine salt.

2. Stir together 1 cup warm water (about 105 to 115 F) and 1/4 cup olive oil, then pour into the dry ingredients and mix until a shaggy dough forms; if using, beat in 1 large egg for richer dough.

3. Turn dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic, adding extra flour for dusting as needed.

4. Lightly grease a bowl with olive oil, place the dough inside, turn to coat, cover loosely with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. Punch the dough down and divide into 12 to 16 equal pieces; roll each piece into a 10 inch rope, tie into a knot, and place knots on a greased or parchment lined baking sheet about 1 inch apart.

6. Cover the shaped knots and let proof until puffy, about 30 to 45 minutes while you preheat the oven to 400 F.

7. Meanwhile melt 1/4 cup unsalted butter and stir in 4 cloves garlic, minced or finely grated, and 2 tablespoons fresh parsley, finely chopped; keep warm.

8. Bake the knots 12 to 15 minutes until golden brown, then immediately brush generously with the garlic butter mixture; sprinkle 1/4 cup grated Parmesan cheese if using and a little coarse salt or flaky sea salt to taste.

9. Serve warm, garnishing with extra chopped parsley if desired.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Kitchen scale or measuring cup for flour
5. Wooden spoon or rubber spatula
6. Floured work surface and bench scraper
7. Baking sheet lined with parchment paper or lightly greased
8. Pastry brush
9. Instant read thermometer for water temperature

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use about 2 teaspoons instant yeast and mix it directly into the flour. You can skip proofing in warm water, or still proof in water for flavor and to confirm activity.

Q: How do I know when the dough has risen enough? A: The dough should roughly double in size and hold an indentation when you gently press it with a finger, about 1 to 1 1/2 hours at room temperature.

Q: Can I make the dough ahead and refrigerate it? A: Yes. After the first rise, cover and refrigerate up to 24 hours. Bring to room temperature and let it rest about 30 to 60 minutes before shaping and baking.

Q: How do I shape perfect garlic knots? A: Roll small pieces of dough into 6 to 8 inch ropes, tie a loose knot, tuck the ends under, and place knots seam side down on the baking sheet to keep them neat while baking.

Q: Should I brush with butter before or after baking? A: Brush with melted butter and garlic immediately after baking so the knots stay soft and the garlic flavor remains bright. Add parsley and cheese after brushing.

Q: Can I freeze garlic knots? A: Yes. Freeze fully cooled knots in a single layer, then transfer to a sealed bag for up to 3 months. Reheat from frozen at 350 F until warmed through, then brush with fresh butter and garlic.

Best Recipe For Garlic Knots From The Food Charlatan. Substitutions and Variations

All purpose flour: use bread flour for chewier knots; or a 1 to 1 gluten free flour blend for gluten free; or whole wheat pastry flour for a nuttier flavor (may need slightly more water).
Active dry yeast: substitute instant yeast using same weight but mix directly into flour; or use fresh baker’s yeast at about three times the weight for an equal rise.
Unsalted butter: swap for olive oil for a lighter, dairy free finish; or use ghee for a richer, nuttier note; if using salted butter reduce added salt slightly.
Grated Parmesan cheese: replace with Pecorino Romano or Asiago for sharper flavor; or use nutritional yeast for a vegan, cheesy umami hit.

Pro Tips

1. Proof and temper the yeast carefully: make sure the water feels warm but not hot to the touch. If it is too warm you will kill the yeast, and if it is too cool the rise will be sluggish. Give the dough a slightly longer rise rather than rushing it if it seems slow.

2. Use the windowpane test rather than counting minutes for kneading: when a small piece of dough stretches thin enough to let light through without tearing, the gluten is ready. That gives you a lighter, chewier knot every time.

3. Brush while still piping hot from the oven: the garlic butter soaks into the crust best right away, which maximizes flavor. If you want more fresh garlic bite, fold some raw minced garlic into a little extra melted butter and brush a second time after the first brushing cools slightly.

4. Make ahead and freeze for ease: bake the knots, cool completely, then freeze on a tray and transfer to a bag. Reheat in a hot oven straight from frozen for 6 to 8 minutes, then brush with fresh garlic butter. You will get nearly the same texture and much of the fresh flavor.

Best Recipe For Garlic Knots From The Food Charlatan.

Recipe by Nikoli Athen

0.0 from 0 votes

I swear these buttery garlic knots might upstage the turkey, and I’m not even sorry. Soft, golden, and loaded with garlicky Parmesan goodness, they’re the rolls everyone reaches for first.

Servings

servings

Calories

232

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Kitchen scale or measuring cup for flour
5. Wooden spoon or rubber spatula
6. Floured work surface and bench scraper
7. Baking sheet lined with parchment paper or lightly greased
8. Pastry brush
9. Instant read thermometer for water temperature

Ingredients

3 1/2 cups all purpose flour, plus extra for dusting
2 1/4 teaspoons active dry yeast (one 0.25 ounce packet)
1 cup warm water, about 105 to 115 degrees F
1/4 cup olive oil, plus extra for greasing
2 tablespoons granulated sugar
1 teaspoon fine salt
1 large egg (optional, for richer dough or egg wash)
1/4 cup unsalted butter, melted
4 cloves garlic, minced or finely grated
2 tablespoons fresh parsley, finely chopped
1/4 cup grated Parmesan cheese, optional for topping
Coarse salt or flaky sea salt, for sprinkling

Directions

In a large bowl whisk 3 1/2 cups all purpose flour with 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar, and 1 teaspoon fine salt.
Stir together 1 cup warm water (about 105 to 115 F) and 1/4 cup olive oil, then pour into the dry ingredients and mix until a shaggy dough forms; if using, beat in 1 large egg for richer dough.
Turn dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic, adding extra flour for dusting as needed.
Lightly grease a bowl with olive oil, place the dough inside, turn to coat, cover loosely with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Punch the dough down and divide into 12 to 16 equal pieces; roll each piece into a 10 inch rope, tie into a knot, and place knots on a greased or parchment lined baking sheet about 1 inch apart.
Cover the shaped knots and let proof until puffy, about 30 to 45 minutes while you preheat the oven to 400 F.
Meanwhile melt 1/4 cup unsalted butter and stir in 4 cloves garlic, minced or finely grated, and 2 tablespoons fresh parsley, finely chopped; keep warm.
Bake the knots 12 to 15 minutes until golden brown, then immediately brush generously with the garlic butter mixture; sprinkle 1/4 cup grated Parmesan cheese if using and a little coarse salt or flaky sea salt to taste.
Serve warm, garnishing with extra chopped parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.