Garlic Knots Picture

Garlic Knots

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Have you recently been craving for something tender, garlicky and pillowy soft from your favorite restaurant. Are you craving for some Garlic Knots? Instead of ordering this from your local store or your favorite pizzeria, why not give this easy recipe a try. We have made this recipe multiple times and it comes out perfect each and every time.

Our passion for baking bread does not end and trying out different types of bread at home has always been a surreal experience. Right from the time we first placed an order for nutritional yeast rather than active dry yeast!

These homemade garlic knots are traditionally shaped by hand to form a knot and left to proof on your baking tray however you can also leave this in your oven with the light ON or on your kitchen counter! These homemade garlic knots recipe proves that you can make delicious garlic, finger licking bread in your own kitchen with only a few basic ingredients!

Try this out and let us know in the comments below 🙂

Garlic Knots
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Garlic Knots

Recipe by whenyourhungryCourse: Appetizers, breadCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Resting Time

1

hour 

30

minutes
Total time

2

hours 

Garlic knots are very easy, simple to make and nothing but flavorful! Nothing is better than fresh and crispy bread, packed with fresh garlic and loads of shredded cheese. It’s worth trying out this recipe and you will love making these often rather than buying garlic knots or buying dough from the store. You can also easily double the recipe and make around 18-20 garlic knots that you can freeze easily!

Ingredients

  • 2 ½ cups all purpose flour

  • 1 cup warm water

  • 1 tsp active dry yeast 

  • 1 tsp honey

  • 1 tsp salt

  • 2 cloves fresh garlic, grated

  • 1 tsp garlic powder

  • 2 tbsp olive oil / Garlic infused oil 

  • ¼ cup grated cheese

  • ¼ cup fresh parsley, chopped

Directions

  • Dissolve the yeast by pouring lukewarm water in a bowl, sprinkle the yeast and the sugar, and stir to combine. Let this stand for about 5-10 minutes until you see a frothy layer across the top (This means the yeast is active and ready to use)  
    If you do not see the frothy layer after about 10 minutes, the yeast has likely expired and you would need to purchase a new yeast
  • Mix all the dry ingredients in a separate large bowl – Take the flour, salt and mix this well using a fork (aerate the dry ingredients)
  • Make a well in the center of the flour mix, pour the yeast mixture and using a wooden spoon or rubber spatula mix this well until a shaggy dough is formed that is difficult to mix further 
  • Turn this dough into a floured work surface and knead by hand for about 5 minutes 
  • If the dough seems very sticky, add a teaspoon of flour at a time until the dough starts to take shape. You would have finished kneading the dough when it is soft, smooth and the holds a ball-shape (Alternately, if you have a stand mixer, knead for about 2-4 minutes on low speed)
  • Let the dough now rise until it doubles in size, which would take about an hour. Place the dough in a well oiled bowl, cover with plastic wrap and leave in a warm place (oven with light ON in colder weather places or leave on the kitchen counter)
  • In the meantime, combine the grated cloves of garlic with the garlic powder and olive oil in a bowl and mix this all well together
  • Once the dough has doubled in size, place it on a well floured surface and cut to about 8-10 equal pieces. Take one piece, stretch into a long strand about 6-7 inches long and then tie it into a knot and tuck the ends underneath it
  • Place these knots on a well oiled baking tray and repeat with the rest of your dough
  • Cover with a tea cloth and let these knots rise for about 30 minutes until nice and poofy
  • Preheat the oven to 400F
  • Brush the garlic oil mix over the garlic knots and bake for about 20 minutes until golden brown
  • Take out from the oven, if you have some of the garlic oil remaining brush them over the garlic knots, sprinkle the cheese and fresh chopped parsley leaves and toss to combine

Notes

  • Do not over bake this as it may become to crispy to your liking

PRO TIP

  • Cover the leftover garlic knots in an airtight container and consume within 2-3 days or freeze for about a month, thaw and room temperature, toast and devour with cream cheese or marinara sauce
  • You can also double this recipe and that would yield about 18-20 knots 
  • Another option that you can also experiment is with half wheat flour/Rye flour and half all-purpose or bread flour. These garlic knots would still turn out to be delicious 

Go check out https://whenyourhungry.com/category/bread/ for some more bread recipes

You know what else will go with this, that’s right something to dip these knots in. Hummus would be a great dipping option. Do check out our Roasted Red Pepper Hummus by clicking on the link below

Roasted Red Pepper Hummus – When You’re Hungry (whenyourhungry.com)

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