Homemade Garlic Knots Recipe

homemade garlic knots piled on a white serving plate around a small glass bowl filled with tomato dipping sauce

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Homemade Garlic Knots Recipe

Homemade garlic knots are the perfect side to any Italian meal. You'll love these with pizza, dunked into your favorite sauce, or as a side to a heaping plate of pasta!

Prep Time20

Cook Time20

Rest Time2

Total Time2 40

Course: Appetizer, Bread, Side Dish, Snack

Cuisine: American, Italian

Servings: garlic knots

Calories: 160kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Bread

3 cups strong white flour
1 packet dried yeast
2 tsp sugar
1 tsp salt
1/4 cup butter melted
1 cup warm water
Drizzle of olive oil for greasing

For The Garlic Butter

1/2 cup butter
4 garlic cloves crushed

For Topping

Small bunch parsley finely chopped
1/2 cup Parmesan grated
Salt to taste

For The Dipping Sauce

1 can crushed tomatoes
1 clove garlic crushed
1 tsp oregano or Italian seasoning
1 tbsp white wine vinegar
2 tsp sugar

US Customary - Metric

Instructions

Add the flour, yeast, sugar and salt to a large mixing bowl. Mix together with a spoon then pour in the melted butter and water. Mix together into a rough dough then (if kneading by turn the dough out onto a lightly floured surface and knead for 10 minutes.
3 cups strong white flour, 1 packet dried yeast, 2 tsp sugar, 1 tsp salt, 1/4 cup butter, 1 cup warm water
Alternatively, leave the dough in the bowl and add to a stand mixer fitted with the dough hook. Mix on the lowest speed for 5 minutes.
When the dough is ready it should be soft and pliable. Form it into a ball then add it to a bowl lightly greased with oil. Turn the dough over in the oil to coat it then cover it with cling wrap and leave to rise until doubled in size. This should take between 1.5-2 hours.
Drizzle of olive oil
Line two baking trays with baking parchment.
When the dough has doubled in size, turn it out onto a lightly floured surface. Use your hands to form it into a rectangle of approximately 18 inches long. Cut the dough into 18 strips.
Take a strip in your hands and roll it into a long sausage shape of about 5 inches. Tie it in a knot, tucking the ends underneath. Place on one of the prepared baking trays. Repeat with the knot, tucking the ends underneath. Place on one of the prepared baking trays. Repeat with the rest of the dough.
Leave the knots to rest for 30 minutes. Preheat the oven to 350ºF.
While the dough is resting make the garlic butter. Melt the butter in a small saucepan then add the crushed garlic.
1/2 cup butter, 4 garlic cloves
After 30 minutes, brush the garlic knots with the garlic butter (you will use about half) then bake in the oven for 20 minutes.
While the garlic knots are baking you can prepare the tomato dipping sauce. Put the crushed tomatoes, crushed garlic, oregano, white wine vinegar and sugar into a saucepan. Leave to simmer while the bread is in the oven.
1 can crushed tomatoes, 1 clove garlic, 1 tsp oregano or Italian seasoning, 1 tbsp white wine vinegar, 2 tsp sugar
As soon as the garlic knots are ready, brush them with the remaining butter and scatter over the Parmesan, chopped parsley and salt.
Small bunch parsley, 1/2 cup Parmesan, Salt
Serve immediately alongside the tomato dipping sauce.

Notes

• It’s better to use a strong white flour (bread flour) for baking bread products because the protein content is higher thus resulting in softer bread.
• Make sure the water is warm but not hot otherwise it will kill the yeast.
• When you are brushing the garlic butter on to the bread try not to add too much garlic as it does have a tendency to burn while the bread is baking in the oven. There is enough garlic in the butter to flavor it without having to add raw garlic to the tops of the bread though you could if you are a garlic lover!

Nutrition