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Garlic Knots

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Warm, fluffy garlic knots perfect for dipping in marinara sauce or enjoying on their own.

Ingredients

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  • ⅓ cup very warm water (79g)
  • 2¼ teaspoons active dry yeast
  • ¼ cup + ¼ teaspoon granulated sugar (51g total)
  • 1⅓ cups warm milk (332g)
  • 5 tablespoons butter, softened (76g)
  • 1 large egg
  • 1½ teaspoons salt
  • 4–4½ cups all-purpose flour (about 500g)
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon dried parsley flakes
  • Marinara sauce, for dipping (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the very warm water, yeast, and ¼ teaspoon of sugar. Stir gently and let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Pour the activated yeast mixture into a stand mixer bowl. Add the remaining ¼ cup of sugar, warm milk, softened butter, egg, and salt. Mix everything until well combined.
  3. Add the flour: Gradually add in the flour while mixing on low speed until smooth and slightly tacky, about 5 to 6 minutes.
  4. First rise: Lightly grease a large bowl, place dough inside, and cover with plastic wrap. Let it rise in a warm spot until it doubles in size, about 1 hour.
  5. Shape the knots: Punch down the risen dough and turn it onto a floured surface. Divide into small pieces and roll each into a 9-inch rope, tying into a knot.
  6. Second rise: Place the shaped knots on a baking sheet, cover loosely, and let them rise until doubled, about 1 hour.
  7. Bake: Preheat oven to 400°F (200°C) and bake the knots for 10 to 12 minutes until golden.
  8. Make the garlic butter: Mix together olive oil, melted butter, garlic powder, and parsley flakes. Brush on warm knots after baking.
  9. Brush and serve: Brush the garlic mixture on the hot knots and serve warm with marinara sauce for dipping.

Notes

These knots can be frozen and reheated. Ensure your yeast is fresh for proper rising.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/garlic-knots/

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