Okay, what’s better than easy to make buttery garlic knots to eat with any of your Italian dishes?
This recipe only requires about ten to fifteen minutes of active prep time and a few hours of down time.
This is what the dough will look like after you mix the yeast water, half of the dry ingredients, and the olive oil. At this point you want to switch to a dough hook if you’re using a stand mixer.
This is what the dough should look like once it is done being mixed.
After the dough has done it’s first rise. Once you punch, roll, and shape the dough this is what they should look like.
Let them rise once more for an hour before baking.
Then brush with garlic butter and enjoy!
Once you brush the easy knots with garlic -y buttery goodness, you’re welcome to top the knots with flaky salt, grated parmesan, or crushed red pepper!
Some tips on storing these knots if you want to premake them and bake them when the craving strikes.
You can freeze the whole batch or just half of it, whatever you prefer.
If you want to store these, then place them on a parchment paper lined sheet pan and place in the freezer right after you shape them into the knots. Do not allow the dough to do its second rise. Freezing the knots at this stage will freeze the yeast in the dough and prevent it from fermenting or rising more during storage.
Once the knots are frozen, you can remove them from the sheet pan and store in a freezer safe container or plastic bag and place back into the freezer. They can last for a few weeks like this.
When you’re ready to eat them, remove them from the freezer and place on a parchment paper lined sheet pan. Cover with a damp towel and allow to thaw and proof. Once they have thawed, you can bake them the same way you normally would.
Finally, finish the knots with a generous coating of garlic butter and any other seasonings and enjoy!
Easy Buttery Garlic Knots
Ingredients
Knots
- 1 tsp Instant Yeast
- ½ Cup Water, lukewarm (95° – 110° F)
- 1½ Cups All Purpose Flour
- 1 Tbsp Granulated Sugar
- 1 tsp Fine Sea Salt
- 1½ tsp Olive Oil
Garlic Butter
- 2 tbsp Unsalted Butter
- 2 Cloves Garlic
- Parmesan (Optional)
- Crushed Red Pepper Flakes (Optional)
- Flaky Salt (Optional)
Instructions
- Mix the yeast into the water thoroughly and set aside while prepping the rest of the ingredients.
- Mix the salt, sugar, and flour thoroughly in a bowl and set aside.
- In a large bowl (or your stand mixer bowl with the paddle attachment) Add half of the dry ingredients mixture and the yeast water. Mix with a wooden spoon (or on low with your stand mixer) until combined.
- Add the oil and mix until combined (turn the speed up one notch on a stand mixer).
- (If using a stand mixer, swap to a dough hook. Make sure you scrape the dough off of the paddle attachment) Add the rest of the dry ingredients and mix until the dough is smooth (turn up to a medium/medium low speed on the stand mixer)
- Add the dough to a greased bowl and cover with greased plastic wrap. Let rise at room temperature for about an hour (until the dough has doubled in size)
- Punch the dough down once it has risen and cut into 12 even pieces (they can be any shape since we will be rolling these)
- Roll those 12 pieces into balls and then roll them out into thin logs that are about 8 inches in length.
- Cut those logs in half and tie each half into knots.
- Set the knots on a parchment paper lined baking sheet and cover with greased cling wrap. Let rise for an hour.
- Once proofed, place the knots in a 400° F oven for 10 – 13 minutes.
- While the knots are baking, melt the butter and grate the garlic cloves into the butter. Let the garlic steep.
- Once you remove the knots from the oven, brush the garlic butter on.
- Sprinkle on any option flaky salt, crushed red pepper, or grated parmesan and enjoy!
- Read the blog post above for information on how to store the garlic knots so you can bake them on demand!