Ingredients
- Active Dry Yeast: (2 ¼ teaspoons) – The magic ingredient that makes the dough rise and gives the knots their light and airy texture.
- Warm Water: (1 ¼ cups, lukewarm – about 105-115°F) – Essential for activating the yeast and starting the dough-making process.
- Granulated Sugar: (1 teaspoon) – A little sugar feeds the yeast and helps it activate, also adding a touch of sweetness to the dough.
- Olive Oil: (2 tablespoons, plus more for greasing) – Adds richness and flavor to the dough, and helps keep it moist and pliable. Also used for greasing the bowl and baking sheet.
- Salt: (1 teaspoon) – Enhances the flavor of the dough and controls the yeast activity, crucial for balanced taste.
- All-Purpose Flour: (3 ½ – 4 cups, plus more for dusting) – The base of the dough, providing structure and chewiness to the garlic knots. Start with 3 ½ cups and add more as needed to get the right dough consistency.
- Unsalted Butter: (½ cup, 1 stick, melted) – The foundation of the irresistible garlic butter, providing richness and flavor.
- Garlic: (6-8 cloves, minced) – The star of the show! Freshly minced garlic is key for that robust, pungent garlic flavor. Adjust amount to your preference.
- Fresh Parsley: (¼ cup, chopped) – Adds a fresh, herbaceous note and a pop of color to the garlic butter and knots.
- Dried Italian Seasoning: (1 teaspoon) – A blend of herbs that complements the garlic and butter, adding depth of flavor.
- Grated Parmesan Cheese: (¼ cup, optional, plus more for serving) – Adds a salty, savory, and nutty flavor to the garlic butter and knots. Optional but highly recommended for extra flavor.
Instructions
- Activate the Yeast: In a large bowl, or the bowl of a stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This step is crucial to ensure your dough will rise properly. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to start with fresh yeast.
- Combine Wet and Dry Ingredients: Once the yeast is activated, add the olive oil and salt to the bowl. Stir to combine. Gradually add the all-purpose flour, starting with 3 ½ cups. If using a stand mixer, use the dough hook and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine the ingredients.
- Knead the Dough: Continue adding flour, ¼ cup at a time, until the dough comes together and is slightly sticky but not overly wet. If using a stand mixer, knead on medium-low speed for 6-8 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be soft and pliable. Proper kneading develops the gluten, which gives the garlic knots their chewy texture.
- First Rise (Proofing): Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size. The warmer the environment, the faster the dough will rise. A warm oven (turned off!), a sunny spot, or even just a warm kitchen counter can work. This first rise allows the yeast to work its magic and create air pockets in the dough.
- Prepare the Garlic Butter: While the dough is rising, prepare the garlic butter. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic, chopped fresh parsley, dried Italian seasoning, and optional grated Parmesan cheese. Stir to combine and set aside. Letting the garlic infuse into the melted butter while the dough rises intensifies the garlic flavor.
- Shape the Garlic Knots: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into about 24-30 equal pieces. Roll each piece of dough into a rope about 6-8 inches long. To form a knot, tie the rope into a simple knot, tucking the ends underneath. You can also twist two ropes together for a different knot shape. Don’t worry about perfection; rustic knots are part of the charm!
- Second Rise (Proofing): Place the shaped garlic knots on a parchment-lined baking sheet, leaving some space between each knot. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for another 20-30 minutes. This second rise helps the knots become even lighter and fluffier.
- Preheat Oven and Bake: Preheat your oven to 400°F (200°C). Once the second rise is complete, bake the garlic knots for 12-15 minutes, or until they are golden brown and cooked through. Keep an eye on them towards the end of baking to prevent burning, as oven temperatures can vary.
- Brush with Garlic Butter: As soon as the garlic knots come out of the oven, generously brush them all over with the prepared garlic butter. Make sure to get into all the crevices and knots to ensure maximum flavor. The heat from the knots will help the butter melt and soak in.
- Serve and Enjoy: For extra flavor and visual appeal, you can sprinkle the garlic knots with additional grated Parmesan cheese and fresh parsley before serving. Serve them warm and enjoy immediately! They are best enjoyed fresh out of the oven, when they are at their fluffiest and most flavorful.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 12g
- Saturated Fat: 6g