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Recipe

Garlic Knots

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These soft, golden rolls are tied by hand, then brushed generously with garlic, parsley, and your choice of olive oil or melted butter. The topping settles into the folds while the bread is warm, giving every bite plenty of flavor.
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Ingredients

Dough

  • 1 1/2 cups warm water
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon olive oil, plus a little extra for greasing

Garlic Topping

  • 1/2 cup olive oil or melted butter
  • 3–4 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh parsley
  • Dash of Italian seasoning, optional

Instructions

  • Activate the yeast.
  • In a large bowl, combine the warm water and yeast. Let stand for 5–10 minutes, until foamy.
  • Make the dough.
  • Add the salt and flour. Mix by hand or with a stand mixer fitted with a dough hook for about 2 minutes.
  • Add 1 tablespoon olive oil and continue kneading until the dough is smooth and elastic, about 5–7 minutes more. The dough should feel soft and slightly tacky.
  • Let rise.
  • Lightly grease the bowl and turn the dough to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Allow extra time if your kitchen is cool.
  • Shape the knots.
  • Gently press down the risen dough and divide into equal small portions.
  • Roll each portion into a rope long enough to tie into a loose knot. Tuck the ends underneath if desired.
  • Let rise again.
  • Arrange the knots on a baking tray lined with parchment paper rated for 450°F, leaving space between them. Cover and let rise for about 20 minutes, until puffy.
  • Bake.
  • Meanwhile, preheat the oven to 450°F.
  • Bake for 15–18 minutes, or until golden brown and cooked through. Begin checking earlier if your knots are small.
  • Prepare the garlic topping.
  • Mix the olive oil or melted butter with the finely chopped garlic, parsley, and optional Italian seasoning.
  • Brush and serve.
  • Generously brush the hot knots with the garlic mixture as soon as they come out of the oven.
  • Let cool slightly, then serve warm.

Connie’s notes

  • Keep the water warm, not hot. About 105–110°F helps activate the yeast.
  • Avoid adding too much flour. A soft, slightly tacky dough makes a more tender knot.
  • Let the dough rise fully. Look for it to double in size rather than relying only on the clock.
  • Rest dough that resists rolling. Cover it for 5–10 minutes, then try shaping again.
  • Tie loose knots. Leave room for the dough to expand during the second rise and baking.
  • Use parchment, not wax paper. Wax paper is unsuitable for lining a hot baking tray.
  • Choose your topping flavor. Butter gives a richer finish, while olive oil adds a fruity, savory flavor.
  • Mellow the garlic if desired. Gently warm it in the oil or butter for 1–2 minutes without browning, then remove from the heat and add the parsley.
  • Brush while hot. The warm bread absorbs the topping into its folds.
  • Store for later. Refrigerate leftover topped knots in an airtight container and reheat in the oven until warm. Freeze for longer storage.
 
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