Garlic Knots

Marinara sauce and garlic knots arranged in a stack on a dish.

Garlic knots cooked from scratch with a wonderful garlic butter topping! they are soft, chewy, and just the right shade of golden. Serve them with spaghetti or soup, or as an appetizer with marinara sauce for dipping.

INGREDIENTS

a garlicky dough

1 12 cups of warm (110–115 °F) water

Instant yeast, 2 14 tablespoons (or active dry yeast)

1 teaspoon sugar, granulated

Olive oil, two teaspoons

1 salt shakerful

All-purpose flour, 4 cups (plus more as needed)

Butter with Garlic Topping

Unsalted butter, 4 tablespoons

1 teaspoon of seasoning mix

minced fresh garlic from 3 cloves, or 1/2 tsp. garlic powder

8 grains of salt

chopped fresh parsley or grated Parmesan cheese (optional)

INSTRUCTIONS
Produce the dough
Warm water, yeast, and granulated sugar should all be combined in a stand mixer basin (or a big bowl if you intend to prepare the dough by hand). Blend well. 5–10 minutes should pass after which the yeast should start to froth or bubble.
4 cups of flour, salt, and olive oil should all be added to the basin. Until incorporated, stir with the paddle attachment at low speed.
Change to the dough hook and knead the dough on low speed for approximately 8 minutes, or until it mostly pulls away from the bowl’s sides and feels somewhat sticky to the touch.

During the kneading process, if the dough is very sticky, you can add up to 14 cup additional flour, a little at a time.
Avoid adding too much flour as this will result in harder rolls. Softer garlic knots are produced with a sticky dough.
Turn the dough ball once to coat it with oil after transferring it to a large, lightly greased bowl. The dough should rise for one to one and a half hours, or until it has doubled in size, in the basin covered with a clean kitchen towel or plastic wrap.

Form the garlic knots.

(For a picture on how to form the garlic knots, go to the post above’s step-by-step photographs and video tutorial.)

Use parchment paper to line two baking sheets.

The dough should be transferred to a clean, lightly dusted work surface. To eliminate air bubbles from the dough, press firmly.

To begin, divide the dough into three equal pieces to create 24 garlic knots. Then divide each of the three parts into eight equal pieces by first dividing it in half, then dividing each half in half, and then dividing each piece once more. You should have 24 about equal pieces of dough in the end.

Shape each piece of dough into a ball while working with just one at a time. Roll each dough ball into an 8-inch long rope while working on a surface that has been very lightly dusted with flour.

Put a knot on each rope. If preferred, tuck the knot’s ends underneath it. Place the knots evenly spaced apart on the prepared baking sheets.

Rolls should be lightly covered with plastic wrap or clean kitchen towels. Allow to rise for 30 to 45 minutes on the baking sheets.
Pre-heat the oven to 400 degrees Fahrenheit for the final 15 minutes of rising time.

Construct Garlic Butter Topping.

Melt the butter to prepare the topping. Salt, minced garlic (or garlic powder), and Italian spice should all be thoroughly blended before adding. Rolls should be brushed. (If preferred, save aside a little amount of the butter mixture to brush on the rolls when they are done baking.)

Garlic knots baked
Bake the rolls for 17 to 22 minutes, or until the tops are just starting to turn golden. To ensure that the rolls bake evenly, turn the baking trays top to bottom and front to back halfway during the baking period.
When the heated rolls come out of the oven, brush them with any remaining butter mixture. If preferred, top with freshly chopped parsley and grated Parmesan cheese. Serve the garlic knots without any dipping sauce or with marinara.
NOTES You can allow the dough to rise in a heated oven to expedite the rising process. Place the covered bowl of dough in the heated oven after turning it on for 30-45 seconds.

If preferred, you may set aside some of the garlic butter mixture to brush on the rolls once they have finished baking. This will intensify the flavor of the topping.

There are 24 little garlic knots in this recipe. You can cut the dough into 16 or 18 pieces if you like your knots to be bigger.

Baked garlic knots may be kept in the freezer for up to three months or at room temperature for up to two days when kept in an airtight container.

NUTRITION

1 knot serving has 108 calories, 17 grams of carbohydrates, 3 grams of protein, 1 gram of saturated fat, 1 gram of trans fat, 5 mg of cholesterol, 110 mg of sodium, 36 mg of potassium, 1 gram of fiber, 1 gram of sugar, 60 IU of vitamin A, 1 mg of vitamin C, 6 mg of calcium, and 1 mcg of iron.