There's something truly comforting about fresh-baked bread, and my Buttery Garlic Knots Recipe is a perfect example. Whether it's for a relaxed weekend brunch or a lively weeknight dinner, these golden, garlic-scented knots bring an irresistible warmth to the table. You'll love how the soft dough meets a luscious garlic butter glaze, making every bite just a little celebration.
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Why This Recipe Works
This Buttery Garlic Knots Recipe hits the mark by combining a tender, easy-to-make dough with a deeply flavorful garlic butter glaze. The knots bake up with just the right golden edges and soft, yielding centers that soak up butter and herbs perfectly.
- Consistent Texture: The kneading and rise times encourage a airy yet chewy crumb that holds shape well during baking.
- Deep, Balanced Flavor: Infusing fresh garlic and Parmesan cheese into the butter gives the knots rich, savory notes without being overpowering.
- Simple Ingredients: Using pantry staples keeps this recipe accessible, so you're never stuck waiting for something special.
- Fast Prep, Big Payoff: The dough rises quickly, and baking is a breeze, making it a satisfying weekend or weeknight treat.
Ingredient Game Plan
When assembling your ingredients for this Buttery Garlic Knots Recipe, a few fresh or quality touches go a long way. Picking the right flour and fresh herbs really defines the flavors and texture you'll enjoy.
- All-purpose flour: Choose a good quality brand with moderate protein for a tender but elastic dough.
- Instant yeast: This saves time since it mixes right into dry ingredients and gives a reliable rise.
- Unsalted butter: Controls salt levels and lets the garlic flavor shine through without extra saltiness.
- Fresh garlic: Minced finely to evenly distribute that luscious aroma and flavor in the butter.
- Fresh parsley: Adds bright color and freshness, balancing the richness of butter and cheese.
- Parmesan cheese: Opt for freshly grated rather than pre-grated for better texture and flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Buttery Garlic Knots Recipe
Step 1 - Prep & Season
Start by mixing your dry ingredients-flour, yeast, sugar, and salt-in a large bowl. Adding warm water that's around 105-110°F helps activate the yeast gently without risking any burnt flavor. Pour in olive oil for a bit of richness and elasticity. Mix until the dough just comes together, then knead by hand for 8 to 10 minutes. You'll notice the dough becoming smoother and slightly tacky but no longer sticky. This texture is your checkpoint that the gluten structure is developing well, which is key for those soft, chewy knots.
Step 2 - Build Flavor
After the dough has doubled in size-usually about 1 to 1 ½ hours-punch it down gently to release excess air. Divide the dough into 12 equal pieces; I like to do this on a lightly floured surface for ease. Roll each piece into a 6- to 8-inch rope and tie it into a loose knot. Letting the knots rest and rise for another 20 to 30 minutes adds extra fluffiness. This second proof is what gives these knots their airy, melt-in-your-mouth feel.
Step 3 - Finish for Best Texture
Preheat your oven to 400°F (200°C) so it's ready when your knots are puffed up and tender. Bake for about 12 to 15 minutes, watching for that lovely golden-brown crust to develop on the knots' edges. This caramelization adds a toasty aroma and a delightful slight crunch against the soft interiors. Don't overbake, or they risk drying out-but underbaking leaves them doughy. Just keep an eye here, and you'll nail that perfect balance.
Pro Moves I Swear By
I always brush the knots generously with the garlic butter as soon as they come out of the oven. It's when the bread is warm that the butter soaks in and maximizes flavor without making them soggy. Also, don't skip the second rise-it's the secret behind their airy softness that will impress your guests. Finally, try to use fresh grated Parmesan and fresh minced garlic for a truly vibrant topping.
- Doneness Cue: Look for the knots to be golden brown but still soft to the touch.
- Temperature Trick: Warm your liquids, but not too hot, to keep the yeast happy and active.
- Make-Ahead Move: You can shape the knots ahead and refrigerate before the second rise.
- Skip This Pitfall: Don't over-knead-stop once the dough is smooth and elastic to avoid dense knots.
Serve It Up
Finishing Touches
A final brush of the savory garlic Parmesan butter right out of the oven transforms these knots from good to next-level. Sprinkle a little extra fresh parsley on top for color and fresh herbal notes-this also adds a pretty touch that your friends will admire. I like adding a light sprinkle of flaky sea salt, too, just for a subtle crunch that contrasts with the rich butter.
Great Pairings
Buttery Garlic Knots pair wonderfully with almost any Italian-inspired meal, from a simple bowl of marinara to richly sauced pasta. A fresh green salad or roasted vegetables provide crispness to balance the buttery softness. I've even served these alongside soup-tomato basil or creamy mushroom are favorites-because dipping the soft knot in broth is pure comfort.
Easy Plating Wins
For casual gatherings, pile these knots on a rustic wooden board to encourage sharing. For a more polished look, arrange them in a circle on a white platter and place a small bowl of garlic-infused olive oil or marinara in the center. Garnishing with extra parsley or a sprinkle of Parmesan adds just enough elegance without extra fuss, perfect for both weeknights and entertaining.
Make-Ahead & Storage
Storing Leftovers
Store any leftover Buttery Garlic Knots in an airtight container or zip-top bag at room temperature for up to two days. You'll notice the texture softens a bit, but because of the butter, they stay moist. For best results, avoid refrigerating them as this can dry them out faster.
Freezer Notes
These knots freeze beautifully! Once completely cooled, place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They'll keep well for up to three months. To thaw, just leave them on the counter for an hour or so, or gently warm from frozen when reheating.
Reheating Buttery Garlic Knots Recipe Without Drying Out
Reheat the knots in a 350°F oven for about 8 minutes to refresh that crispy edge and warm the buttery center. Covering them loosely with foil halfway through prevents drying. If you're in a hurry, the microwave works-heat for 20 to 30 seconds and follow with a quick broil for slight crispness. Air-fryer lovers, try 4 minutes at 320°F for a fluffy yet crisp result without losing moisture.
Frequently Asked Questions
Yes, you can. Just proof the active dry yeast in warm water with a pinch of sugar for about 5 minutes before mixing it into the dry ingredients. This ensures it's alive and ready to work.
Absolutely! You can prepare the dough, refrigerate it after the first rise, and shape your knots the next day. Just allow them a bit longer for the second rise before baking.
Swap the butter for a plant-based margarine or olive oil-based spread, and omit the Parmesan or use a vegan cheese alternative. The flavor won't be quite the same, but still delicious.
Definitely! Adding dried oregano or basil into the dough can add another layer of flavor. Just be sure not to overdo it so the knots stay balanced.
Final Thoughts
Making this Buttery Garlic Knots Recipe is one of my favorite ways to bring a little magic to the kitchen without complicated steps. The process of kneading, shaping, and watching them bake fills your home with a toasty, welcoming aroma that immediately lifts the mood. Once you taste that buttery, garlicky goodness, you'll understand why I keep coming back to this recipe for guests and family alike. Don't be afraid to experiment with herbs or dipping sauces-this recipe is a perfect canvas. Most importantly, enjoy the hands-on experience and the delicious results-we're cooking together, after all.
PrintComplete Recipe
Buttery Garlic Knots Recipe
These Buttery Garlic Knots are soft, fluffy, and packed with savory garlic butter and Parmesan cheese. Perfect as a snack or a side dish, they are easy to make from scratch with a yeast dough, baked to golden perfection, and brushed with a flavorful garlic butter sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 knots
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 3 cups all purpose flour
- 2 ¼ teaspoon instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoon olive oil
Garlic Butter
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoon grated Parmesan cheese
- ¼ teaspoon salt
Instructions
- Prepare Dough: In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil, mixing until a soft dough forms.
- Knead Dough: Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise for 1 hour 30 minutes or until doubled in size.
- Shape Knots: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope approximately 8-10 inches long, then tie each rope into a knot.
- Second Rise: Place the knots on a baking sheet lined with parchment paper or a silicone mat. Cover and let them rise for 30 minutes.
- Preheat Oven: While the knots are rising, preheat your oven to 400°F (200°C).
- Bake: Bake the knots in the preheated oven for 15 minutes or until golden brown.
- Prepare Garlic Butter: While the knots bake, mix melted butter, minced garlic, chopped parsley, grated Parmesan cheese, and salt in a small bowl.
- Brush Garlic Butter: Remove the baked knots from the oven and immediately brush generously with the garlic butter mixture while still warm.
- Serve: Serve the buttery garlic knots warm as a delicious snack or side dish.
Notes
- Use warm water (about 110°F) to activate the yeast properly.
- If you prefer a stronger garlic flavor, you can add an extra clove of garlic to the butter mixture.
- Store leftover knots in an airtight container and reheat in the oven to maintain texture.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- For a gluten-free version, use a gluten-free all-purpose flour blend and adjust liquid as needed.
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