Here’s a recurring problem: you order pizza, get an order of garlic knots (of course), wait for the delivery, and by the time your food arrives the knots have become rubbery and tough. Well no more! Homemade Garlic Knots are soft, flavorful, and fluffy with the extra satisfaction of knowing and tasting that it is homemade! With the lovely aromatic flavor of garlic brushed all over and topped with sharp parmesan, Homemade Garlic Knots are a fantastic appetizer for parties when served alongside marinara sauce. Once you make these homemade garlic knots from scratch, you might want to ditch the take-out knots forever.
Ingredients• 1 1/3 cups warm water, between 100-110 degrees F • 2 1/4 teaspoons yeast • 1 tablespoon granulated sugar • 2 tablespoons olive oil • 3/4 teaspoon salt • 1/2 teaspoon garlic powder • 3 1/2 cups all-purpose flour, divided, plus more for hands and work surface • 5 tablespoons unsalted butter, melted • 3 cloves garlic, minced • 1 teaspoon Italian seasoning • 1/4 teaspoon salt • 1/4 cup parmesan cheese, optional, grated • 2 tablespoons fresh parsley, optional, chopped
Add the warm water, yeast, and granulated sugar together in the bowl of your mixer with a dough hook or paddle attachment.
Cover it and let it rest for around 5 minutes.
Next, add the olive oil, salt, garlic powder, and half of the all-purpose flour.
Mix for 15 seconds.
Add in the remaining flour and beat at low speed for 2 minutes.
Turn the dough onto a lightly floured flat surface, then knead the dough for 3-4 minutes.
Grease the same bowl with oil or a nonstick spray.
Put the dough into the bowl, moving it to coat the sides in the oil.
Cover the bowl with foil, plastic wrap, or a clean kitchen towel and let the dough rise at room temperature for 1-2 hours.
Turn the dough out onto a floured work surface.
Punch the dough down to release the air.
Shape the dough into a 16x5-inch log. Use a sharp knife or pizza cutter and slice the log into 16 1-inch strips.
Roll the strips into 8-inch ropes.
Tie the dough ropes into knots, tucking in the ends of the knot.
Place the knots on 2 lined baking trays. Cover the shaped knots and then let them rest for at least 30-45 minutes. This will produce softer rolls.
Preheat the oven to 400 degrees F.
While the knots rest, stir the melted butter, garlic, Italian seasoning, and salt all together.
Brush the butter mixture onto the knots, reserving some for after the knots bake. Bake the knots until golden brown on top, about 20-23 minutes.
Transfer the knots from the oven.
Brush the knots with leftover garlic butter. Garnish with parmesan cheese and parsley, and serve hot!