Garlic Knots
Servings: 16 garlic knots
Calories: 198cal
Equipment
Ingredients
Dough
- 1 cup warm water
- 2 Tbsp instant yeast
- 2 Tbsp granulated sugar
- 2 tsp garlic powder
- ¼ cup unsalted butter melted
- ¼ cup olive oil
- 2 tsp salt
- 3 cups all-purpose flour
Garlic Butter
- 6 Tbsp salted butter melted
- 2 cloves garlic crushed
Other
- 1 Tbsp olive oil for the bowl
- 2 Tbsp finely grated parmesan cheese for garnish
- 1 Tbsp parsley minced, optional as garnish
- ¾ cup marinara optional, for dipping
Instructions
- Add the warm water to a large bowl and sprinkle the yeast on top. Let it sit a few minutes until foamy. Stir in the sugar, garlic powder, melted butter, olive oil, and salt.
- Gradually mix in the flour by hand or using a stand mixer fitted with a dough hook. Knead for 10 minutes, and then shape the dough into a ball, place it into a large bowl oiled with 1 tablespoon olive oil, and cover with a clean kitchen towel.
- Let the dough rise at room temperature until doubled in size, about 30 minutes.
- Preheat the oven to 375F. Line 2 large baking trays with silpat baking mats or parchment paper. Turn the dough out onto a clean work surface. Cut the dough into 16 equal pieces, and roll each piece into a ball. Roll each ball into a rope about 8 inches long, and tie each dough rope into a knot.
- Arrange 8 dough knots on each prepared baking tray.
- In a small bowl, stir together the melted salted butter and crushed garlic. Spoon the garlic butter on top of the garlic knots, reserving some of the butter to brush on later.
- Bake until the garlic knots are golden, about 20 to 25 minutes, rotating the trays once halfway through.
- Brush a little more garlic butter on top, and then sprinkle on the Parmesan cheese and parsley.
- Serve the garlic knots warm along with marinara sauce for dipping.
Notes
- For a less intense garlic flavor, for the garlic butter omit the fresh garlic and add 1 teaspoon garlic powder instead.
- To make cheesy garlic knots, when these have cooked for 20 minutes, sprinkle a little shredded mozzarella cheese on top of each and return them to the oven to finish cooking.
- If you don’t have fresh parsley to sprinkle on top, you can use dried Italian herb seasoning instead.
- You can substitute the all purpose flour in equal amounts with bread flour.
Nutrition
Serving: 1garlic knot | Calories: 198cal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 338mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
