garlic knots

These addicting garlic knots with garlic butter and herbs are made quick with DeLallo&#x27;s 3-step pizza dough. They&#x27;re perfect as appetizers, snacks, or to sop up the sauce of any dinner.

Killer Garlic Knots

DeLallo Italian pizza dough kit

butter

olive oil

garlic

oregano

sea salt flakes

Parmesan cheese

Prepare the pizza dough according to the package directions, cover, and set aside to rise in a warm spot for 45 minutes.

Prepare a baking sheet with parchment paper or spray lightly with canola oil. Once the dough has risen, lightly sprinkle a work surface with flour. Divide the dough into 6 sections, and then into 4&quot; X 1/2&quot; length ropes. Lightly flour your hands then stretch and roll the ropes into 5&quot; lengths. Twist the dough into a knot, tucking the ends under it and into a ball about the size of a ping pong ball. Place the knot onto the baking sheet and repeat with the rest of the dough. Cover lightly with a dishtowel and set the dough aside to rise for 15 minutes.

*When I have small batches of leftover dough I make these in my toaster oven.

Preheat the oven to 425°F. Bake for 10-12 minutes. While the knots are baking, melt the butter and olive oil a sauté pan over medium heat. Add the garlic and oregano, cook and stir for 30 seconds then remove from the heat. Do not simmer the garlic. Toss the hot baked knots in the oil and butter mixture, season with flakes of sea salt, and serve hot.

Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.

Homemade Garlic Knots

(320 milliliters) warm water (between 100-110°F, 38-43°C)

Tablespoon (13 grams) granulated sugar

Tablespoons (30 milliliters) olive oil

teaspoon salt

Tablespoons (70 grams) unsalted butter, melted

garlic cloves, garlic powder

Italian Seasoning*

salt

after baking: 2 Tablespoons chopped fresh parsley

Prepare the dough

 Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Shape the dough

Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16&#215;5 inch log. (5 inch width really isn&#8217;t as important as the 16 inch length here, not need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that&#8217;s up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)

Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.

Towards the end of the rise time, preheat oven to 400°F (204°).

Topping

 Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.

Bake for about 18-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

Serve plain or with marinara sauce for dipping.

Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

Super awesome recipe for garlic knots. Soft chewy n yummy. Feeling satisfied

Followed directions closely. At 18 minutes the knots didn’t look at all ready. At 23 they were better looking but still not anything like the photos. They were kinda crunchy, tasted good, but we’re quite far from being fluffy and looking like the photo. How might I get them to turn out better?

Very soft and delicious ! I made with half whole wheat and half all purpose white flour and it came out lovely .

Hi Sally, This looks great. But before I try I need a tip from you. If I want to try half quantity of these, then how much of yeast  should I 7u8use?

I always wonder when anything online gets all 5-star ratings, but I made these today and they were perfect, more like 10 stars on a 5 scale.  The only change I made was half butter and half olive oil for the topping (trying to reduce saturated fat), which worked well.  The garlic knots look just like your photos and were warm and almost flaky inside and just the right crispness on the outside.  Totally delicious - thank you!

I only rate if I follow a recipe verbatim. These garlic knots are perfection!

Just made these for family with garlic braised short ribs. They were perfect. I made them with raw pizza dough that I bought from the bakery at my local grocery store. Let it rise, punched it down, made a log...seriously it was that easy and everyone raved and went for more of the juice so they could dip the knots. Crunchy on the bottom and top and oh so tender inside. Make these. Seriously. Oh and when tying the knots....the dough is super forgiving and easy to tie.

We love these garlic knots! Thanks for sharing! My hubby wants cheesy garlic knots. Can shredded cheese be added to this recipe or should I try your cheese bread and add garlic to that recipe? It's all so yummy!

Made this and my family loved it. &lt;3 I followed the instructions carefully and the results are great! Crispy on the outside but supersoft on the inside. It really looked liked the same on the picturesss above. I don&#039;t have platinum yeast so I used eagle instant dry yeast.

I&#039;m just wondering if I can put some cheese inside the dough during shaping?

Made these today with butternut squash soup and they were the perfect accompaniment! To be honest, I ate 5 of them, so it's a good thing you recommended freezing half the knots. My stomach thanks you!

I just made these last night and they were amazing! It was pretty easy and the dough was so soft. If anyone is debating making these just go for it. I have some tips for anyone wanting to make these:
-I would recommend checking them in the oven around 14-15 minutes if you don't want them crispy. I took them out at that time and they were perfect and still had that wonderful golden brown color. After the 15 minute mark just keep an eye on them to make sure they don't get too dark
- I just used regular instant yeast (Fleischmann's) and it worked fine
- If you want CHEESE STUFFED garlic knots~ what I did is after cutting the dough into strips, I just flattened each strip to make it wider and then sprinkled shredded mozzarella. Then I folded the strip and made sure to pinch the seams closed, before proceeding to make the knot. This way you have a cheese-stuffed strip of dough before shaping. Alternatively you could take cubes of mozzarella and tie the knot around it for a punch of cheese in the middle rather than little bits throughout the garlic knot
- If you want more garlic flavor consider adding some to the dough, and don't be shy with the melted butter topping :)

These were just delicious and fun to make!!  I have extra wheat flour I haven't used and did the same as one other commenter and split the flour to half wheat.

Love these garlic knots! Super easy and super delicious!! I was wondering if there way a way to freeze them before baking?

https://www.youtube.com/watch?v=zOZXMH6CztQ

Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.

Ingredients

Homemade Dough
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and work surface

Topping
5 Tablespoons (70g)  unsalted butter, melted
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning*
1/4 teaspoon salt
optional after baking: 1/4 cup canned or freshly grated Parmesan cheese
optional after baking: 2 Tablespoons chopped fresh parsley

Get the full recipe: https://sallysbakingaddiction.com/garlic-knots-recipe/

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#baking #recipes #garlicknots

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Homemade Garlic Knots | Sally's Baking Addiction

These Buffalo Garlic Knots are stuffed with a hint of blue cheese, and brushed with a garlic buffalo sauce.

Buffalo Garlic Knots

pizza dough*

blue cheese crumbles

unsalted butter

tbsp Frank's hot sauce

garlic powder

tsp worcestershire sauce

tsp salt

Preheat oven to 425 degrees F.

Lightly flour your work surface, then cut the pizza dough into 16 even pieces. Roll each piece into a rope about 8 inches long, then tie it loosely into a knot. Divide the knots between two sheet pans lined with a silicone mat or parchment paper.

Stuff a few blue cheese crumbles into the center of each knot.

In a microwave-safe bowl, combine the butter, Frank’s hot sauce, garlic powder, worcestershire sauce, and salt. Microwave until the butter is melted, and whisk to combine. Brush this sauce all over the knots.

Bake for 10 minutes until fluffy and puffed. Enjoy while hot!

These are the fluffiest garlic knots! Bakers of any level can make these easy little knots of carbalicious heaven, brushed with a simple garlic butter.

Garlic Knots

water ((115 degrees F))

quick rise yeast ((2.25 tsp))

tsp sugar (optional)

12.5 oz bread flour, by weight ((2.5 cups, measured))

tbsp salted butter

In the bowl of a stand mixer, combine the water, yeast, and sugar, if using, in a bowl. Let the mixture stand for 10 minutes, until it gets foamy (this means the yeast is active and ready to go).&nbsp;

Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.&nbsp;

Shape the dough into a ball, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes in a warm kitchen.

Lightly flour a board, shape the dough into a ball or rectangle, and divide the dough into 16 pieces.&nbsp;

Roll each piece into a long rope about 5-6 inches long, then tie it into a knot. If the dough is hard to tie because it's sticky, roll the cut part in a little bit of flour to make it easier.

Once you have tied up all the dough, split the 16 knots between two baking sheets lined with parchment paper or a silicone mat. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.

Preheat the oven to 425 degrees F, and prep the garlic butter by microwaving the butter until melted, and stirring in the garlic powder. Brush the knots with the garlic butter.

Bake the garlic knots one sheet pan at a time for 8-10 minutes in the lower third of the oven, until lightly golden on top. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open. Enjoy!

These Super Soft Garlic Knots are easy and fun to make. They have a garlic butter topping that is brushed on both before and after baking. The dough recipe is an adaptation of the super soft burger buns and the recipe shows you how to tie a perfect garlic knot. The dough is super soft thanks to the Tangzhong method. These Garlic Butter Knots can be made in a variety of shapes and sizes and are perfect for your next dinner or gathering! 

bread flour

whole milk

All of the Tangzhong

cold milk

granulated sugar

tsp (6 grams) instant yeast

milk powder

tsp (8 grams) kosher salt

black pepper

egg,

unsalted butter,

Flaky Sea Salt

chives

Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer. 

TANGZHONG

Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, pepper, egg, and flour. Transfer to the mixer and fit with the dough hook.

Mix the dough on medium speed until it is smooth and elastic and clears the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together.

Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.

Turn the dough out onto a surface and either flour very lightly or grease your hands if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap.

Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.

Grease and line a 9”x13” (20cmx30cm) baking pan. Turn the dough out onto a very lightly floured surface.

Divide the dough into 12 equal portions, each weighing about 68g. Working with one piece of dough at a time, press it out and shape it into a rough rectangle, then roll up to form a sausage. Roll the dough into a log that is about 13” (33cm) long.

To form the knot, shape the dough into a “U” shape. Cross one end over the other - you will have a piece that is on the top and a piece that is on the bottom.

Bring the bottom piece of dough up and tuck it through the hole (the bend of the U). Then, take the top piece and wrap it underneath to meet the other piece of dough. Press them together lightly and shape the dough into a knot. (See video for instructions on how to do this). I suggest practicing with one first until you have the hang of it!

Arrange the buns evenly spaced in the pan - I like to arrange them all in the same orientation within the pan.

Cover the buns either with a lid, or some lightly greased plastic wrap. Leave the buns to rise again for about 45 to 55 minutes. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.

While the buns are rising, make the garlic butter - place the butter and garlic in a small saucepan. Place over medium low heat. Heat until the butter is melted, and then continue to heat for a further 1-2 minutes, stirring often, to help infuse the butter with the garlic and take the raw bite out of the garlic. Remove from the heat and add a big pinch of flaky sea salt (or kosher salt) and set aside - you want it to cool slightly so it is not too warm when you brush it onto the rolls before baking.

When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with about ⅓ of the garlic butter - I like to dig the pastry brush in a little and get a little of the garlic from the bottom of the pan. You will brush more onto them once they are baked, which is the time to really get all the chunky pieces of garlic on there, so you can use more of the liquid butter for this initial brush if you like.

Bake the garlic knots for 20 to 25 minutes, until they are golden brown. If you want to further check them you can take their internal temperature - they should be registering at about 195°f / 90°c for a baked dough - this isn’t a super important step but a nice way to double check if you like. When the rolls are nearly finished baking, re-warm the garlic butter if it has solidified at all.

Remove the garlic knots from the oven and brush all over with the garlic butter. Finish with chopped chives.

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature - they should stay soft for a few days. If you aren’t planning on eating the buns all in one day, Leave the garlic butter off of them and add before serving.

GARLIC KNOTS

These are delicious! Can't wait to make them again :)

Made these this evening and they turned out SO WELL!!! The Instagram story on these was a big help for how to fold the knots, and the tangzhong base made them incredible fluffy and tender. This was my first foray into yeasted dough, and I was very pleased with how straightforward and well they turned out!

Amazingly soft rolls that are easy to make with simple ingredients and easy to follow instructions! Thanks Erin! A family hit!

Amazing receipe. Easy to make. They are so soft and tasty. Thank you for sharing

Saw these on Erin's stories earlier this week and just had to try right away! As always, they were incredible, and 4 days later they are honestly just as soft still. Love that she does all her recipes in grams because every time I know it will ACTUALLY replicate the recipe she's created for all of us. Thanks again for another stellar recipe.

this is my third time making bread (the first two having been erin's dinner roll recipe), and it turned out amazing! i didn't think it could get any better than the garlic dinner rolls, but this has to be my new favourite. thank you so much for the recipe, so easy to follow and really worthwhile. my friends were really impressed that i made bread so well for the first time, and i owe it all to erin.

Made these tonight, they were amazing- so so so soft! I used a normal roll shape because of time constraints, but it was perfect because we ended up cutting them in half and making meatball sliders 🥰

My family loved it! Made a batch today and will be making another pne for tomorrow! That super soft dough is a winner! 💕

I absolutely love Cloudy Kitchen! Erin, thank you so much for your recipes and videos which help so much. I made these Garlic Knots and they are so fluffy and soft - delicious :)

These are incredible - so soft and fluffy. I so appreciate how clear the instructions are; you think of everything! Only half of them made them to dinner (the rest were eaten straight out of the oven)

Next level garlic knot clouds! These are incredible, and make the house smell 👌👌👌. I’m seeking out reasons to make these again - I think my neighbors will be very happy in the next day or so. 
Please make these you will be so happy you did.

These were AMAZING. So delicious that I actually made them twice this weekend. The texture is so soft, the garlic butter was perfect. Can’t wait to try more recipes using the Tangzhong method!

Absolutely loved these garlic knots. As promised, the tangzhong makes this dough so soft and lovely to work with. I’d accidentally used all my eggs up the day I made these so I tried a flax egg instead (ground flax+water) and they were UNREAL. These will be a staple in my house, for sure.

The whole batch was demolished in less time than it took to make them! Need I say more?

Made these tonight and they were incredible! I didn't have milk powder, I just added 10g more flour, that was my complete guess though and they still turned out amazing! Will definitely make again 🤤

These soft, garlicky knots taste just like your favorite pizzeria’s garlic knots, but made from scratch using my easy yeast-free bagel dough recipe (just flour, Greek yogurt, baking powder and salt).

Easy Garlic Knots

olive oil spray

all purpose flour

salt (less for table salt)

baking powder

garlic (chopped)

tbsp grated parmesan cheese

parsley

Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.

In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.

Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.

Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.

Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.

Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.

Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.

If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.

Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Cook in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.

Air Fryer Method:

Homemade Garlic Knots made with a butter garlic topping are a great side to pizza, pasta, and salad.  My family begs me to make this easy recipe!

water

dry yeast

+1/4 teaspoon granulated sugar

milk (, warmed)

butter (, softened)

all-purpose flour

Tablespoons butter (, melted)

parsley flakes

Marinara sauce (,

Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. 

Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined. 

While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!

The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 

Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) 

Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.

Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).

Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.

Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.

Preheat oven to 400° F.  Spray a baking sheet with non-stick cooking spray or line it with parchment paper.

Bake for 10-12 min. or until lightly golden on top.

While they&#x27;re baking, make the garlic sauce by combining all ingredients in a small bowl.

After removing knots from oven, while still warm, brush them lightly with garlic sauce.

https://content.jwplatform.com/videos/vY60mJ7a.mp4

Homemade Garlic Knots made with a butter garlic topping are a fun bite-size appetizer or side to with pizza, pasta or salad. My family begs me to make these!

These easy garlic knots are smothered in butter, garlic, herbs and parmesan and are baked to golden brown perfection. An easy side dish for any meal!

Garlic Knots with Parmesan

pizza dough

butter (melted)

parmesan cheese

cooking spray

Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.

Open the lay the dough flat. Slice the dough into 12 equal sized strips. Tie each strip into a knot shape, tucking the ends underneath each roll.

In a small bowl, mix together the butter, garlic powder, oregano, parsley and parmesan cheese. Reserve 1 1/2 tablespoons of the butter mixture for later use.

Brush the remaining butter mixture over the rolls.&nbsp;

Bake for 10-12 minutes or until golden brown. Brush with reserved butter mixture, then serve.

https://content.jwplatform.com/videos/t90JVzRT.mp4

These easy garlic knots are smothered in butter, garlic, herbs and parmesan and are baked to golden brown perfection. A quick side dish for any meal!

These garlic knots are soft, fluffy, and filled with rich, savory garlic flavor. Enjoy them as a snack or appetizer, or serve them as a side dish with pizza, pasta, or a holiday dinner.

maple syrup

¼-ounce package active dry yeast

flour

sea salt

extra-virgin olive oil (divided, plus more for brushing)

Flaky sea salt

Parmesan Parmesan

Red pepper flakes

In a small bowl, combine ¼ cup of the water and the maple syrup and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.

Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if the dough is still sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise until doubled in size, 40 to 60 minutes.

Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each section into a 9-inch long rope. Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet.

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