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Comfort food is the perfect way to soothe the soul, and Garlic Knots are just about the perfect comfort food! Everyone loves to see them on the table for dinner, in fact, they make dinnertime BETTER. Ask anyone or everyone you know and they’ll tell you it’s like garlic bread BUT BETTER.
Golden Brown herby buttery Garlic knots are bite-sized pieces of soft and fluffy dough. Before they’re baked the homemade dough is tied into knots and then baked and drenched with garlic and melted butter. Easy garlic knots bake up to perfection in no time at all.
This simple and delicious dish is the perfect comfort food for any occasion, whether you’re looking for a quick snack, a light lunch, or a tasty dinner side dish. Make them for dinner, or lunch, and serve them with leftovers or a big bowl of soup. Oh and what about taking them to a potluck?!? Perfection!!
One of the things that makes garlic knots so appealing is how easy they are to make. All you need is a simple homemade pizza dough recipe, garlic, butter, and a few other ingredients to make this delicious dish. You can also buy pre-made pizza dough if you’re short on time, which makes it even easier to prepare this dish.
If you WANT to buy premade store-bought pizza dough you can do that too. I know my local ALbertson’s store, Carrs Quality Center sells fresh pizza dough in the deli section. I have not seen it at Kroger’s Grocery Stores but I bet they have it too, I just haven’t seen it before.
What to serve with Garlic Knots?
I love serving these bread rolls with ANY kind of dinner from a Bacon Cheeseburger Meatloaf to these Stuffed Shells, or this Creamy Tortellini Soup. next time you’re looking for a fun bread course make these garlic knots!
You can even serve them as a snack! Serve them with this Queso Dip or a side of Marinara Sauce, Pizza Sauce, or EVEN this Spicy Jalapeño Ranch Dip.
What do you need to Make Garlic Knots?
- All-purpose flour
- active dry yeast
- room temperature water
- olive oil
- *optional red pepper flakes
- minced garlic
- garlic powder
- minced parsley
- shredded parmesan cheese, can use grated cheese if you like or have that
- baking sheet
- parchment paper
- large bowl OR stand mixer fitted with a dough hook
- small bowl
- pastry brush
One tricky part of Garlic Knots
One thing people have trouble with garlic knots is the actual tying of the knots. Sometimes the dough can stick together when you’re making the knots OR it can stretch too much. Roll them out on a lightly floured surface to help the dough not stick to itself. With a little practice, you can easily master tying the garlic knots.
If you tie them and the ends are too long to tuck under no worries garlic knots are meant to be perfectly UNPERFECT. It’s the taste of fresh rolls drenched in butter, and garlic, and sprinkled with parmesan cheese that people care about.
How to get yeast dough to rise
Covering yeast doughs for rising is important. If you don’t cover it the dough will dry out, form a crust, and not rise. A good coat of olive oil and a nice tight cover on the bowl OR baking sheet will help a lot. Use these Bowl Covers, they’re amazing, I just bought some like them and I LOVE THEM.
OR use these pyrex bowls with lids, they work perfectly for getting the dough to rise. You can ALSO use press and seal plastic wrap, like this saran wrap, it’s good for baking sheets.
You can use a damp towel but I feel like it’s the least helpful mode of proofing dough. BUT it WILL work. I just feel like the damp towel gets cool and slows the rise of the yeast dough.
If you have leftovers
if you happen to have leftovers they can be stored in a bag or covered bowl. They’re JUST as good reheated the next day, try using your air fryer as a way to reheat them. And you can just eat them cold.
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Homemade Bread Dough
- 3 cups all-purpose flour
- 2 teaspoons sugar
- 1 packet active dry yeast
- 1 ½ teaspoons salt
- 1 ⅓ cups water room temperature
- 2 Tablespoons olive oil
- ¼ cup butter
- 4 cloves garlic minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup parsley minced
- ¼ cup parmesan cheese shredded
- Combine flour, sugar, yeast, and salt in a stand mixer
- Add warm water and olive oil
- Mix with the dough hook until the dough comes together. You may need to stop the mixer to scrape down the sides a time or two depending on your mixer
- Let the dough knead for about 6 minutes
- Remove dough hook/spiral from the bowl,
- Use oiled hands to form dough into a nice ball, cover it with a towel or plastic wrap, and let the dough rise in a warm place until doubled in size, about an hour
- gently press the air out of the dough down
- line a baking sheet with parchment paper OR just grease it and set it aside
- Separate dough into roughly equal pieces that are golf ball-sized balls, about 30-32 balls
- Roll each ball into a rope about ½ an inch thick, and 4-5 inches long
- Knot each rope, and tuck the ends of each knot underneath. If the ends are long you can trim them or just tuck the farther under
- Arrange on the prepared baking sheet with an inch or two of space between each
- Set aside to rise for 30-45 minutes, or until just about doubled in size
- when the rolls are almost done rising preheat oven to 375º
- Bake knots in the oven for about 15 minutes, until knots begin to brown
- While knots are baking, melt butter in a small saucepan over medium heat, and add garlic
- Let butter and garlic simmer for 1-2 minutes until it begins to smell fragrant, but isn’t yet turning brown
- Remove from heat and add garlic powder, salt, and parsley
- Remove knots from oven, and immediately brush with garlic butter mixture
- Sprinkle with parmesan
- Note: you may want to put knots back in the oven to melt the cheese when you’re done