Description
These soft and flavorful Garlic Knots are homemade bread knots brushed with a luscious garlic butter sauce, perfect as a savory appetizer or side dish. Made from scratch with a simple yeast dough, they offer a delightful combination of warm, fluffy bread infused with fresh garlic and herbs.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil
Garlic Butter Topping
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
Instructions
- Activate Yeast: In a bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for about 5-10 minutes or until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape Knots: Punch down the risen dough to release air. Divide the dough into 12 equal pieces. Roll each piece into a rope and tie it into a knot.
- Second Rise: Arrange the knots on a greased baking sheet, cover them, and let them rise for another 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the knots for 15-20 minutes or until they turn golden brown.
- Prepare Garlic Butter: While the knots bake, mix melted butter, minced garlic, chopped parsley, and dried oregano in a bowl.
- Coat Knots: Once baked, toss the warm knots in the garlic butter mixture ensuring they’re fully coated.
- Serve: Serve the garlic knots warm as a delicious side or appetizer.
Notes
- Ensure water is warm, not hot, to properly activate yeast.
- Kneading develops gluten for a soft texture; do not skip or rush this step.
- For extra flavor, sprinkle grated Parmesan over knots after tossing in garlic butter.
- Knots can be stored in an airtight container for up to 2 days; reheat before serving.
