Garlic Knot Recipe – Easy Homemade Italian Bread with Parsley & Butter

Last Updated on 4 months by Neha Deshmukh

Garlic Knot Recipe – Easy Homemade Italian Bread with Parsley & Butter

Hey everyone! If you’re anything like me, you love a good, warm, buttery bread with your meal. And honestly, is there anything more comforting than the smell of garlic baking in the oven? I’m so excited to share my recipe for these incredibly soft and flavorful garlic knots. They’re surprisingly easy to make, and trust me, they disappear fast! I first made these for a family get-together, and they were an instant hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

These aren’t just any garlic knots. They’re pillowy soft, bursting with garlic-parsley butter, and perfect for dipping. They’re fantastic with pasta, soup, or even just as a snack. Plus, making your own bread is so satisfying! It’s a little bit of effort for a huge reward. You’ll be amazed at how much better homemade tastes.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious knots:

• 1 ½ cups (192g) all-purpose flour
• ½ teaspoon (2.5g) salt
• 1 tablespoon (15ml) oil
• 1 teaspoon (4g) sugar
• ¾ cup (177ml) warm water (110-115°F / 43-46°C)
• 1 ½ teaspoons (4g) active dry yeast
• 4 tablespoons (57g) unsalted butter
• 2 large garlic cloves, minced
• ¼ cup (30g) fresh parsley, chopped
• Garlic salt, to sprinkle

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Active Dry Yeast: This is the heart of our recipe! You want to “bloom” it – basically wake it up – by mixing it with warm water and a little sugar. It should get nice and frothy after about 10 minutes. If it doesn’t, your yeast might be old and you’ll need to start over.
• Flour Type: I usually use all-purpose flour for these, and it works beautifully. But if you want a chewier knot, bread flour is a great option! It has a higher protein content.
• Oil: Olive oil adds a lovely flavor, but vegetable oil works just fine if that’s what you have on hand.
• Garlic: Fresh garlic is always best, in my opinion. But if you’re in a pinch, you can use about ½ teaspoon of garlic powder.
• Garlic Salt: You can buy garlic salt, or easily make your own by combining salt and garlic powder. Homemade lets you control the intensity!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s proof that yeast. In a small bowl, mix the warm water and yeast with the sugar. Give it a gentle stir and let it sit for about 10 minutes, until it gets bubbly and frothy.
2. In a large bowl, combine the flour and salt. Add the proofed yeast mixture and the oil. Mix everything together until a dough forms.
3. Now, knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic. You can also use a stand mixer with a dough hook!
4. Place the dough in a lightly oiled bowl, turning to coat. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Once the dough has risen, gently punch it down to release the air. Roll it out into a roughly ½-inch (1.25cm) thick rectangle.
6. Cut the dough into strips, about ½-inch (1.25cm) wide. Tie each strip into a knot. Don’t worry about making them perfect – rustic is charming!
7. Place the knots on a baking sheet lined with parchment paper. Brush them with olive oil and let them rise for another 30-40 minutes, until they’re puffed up.
8. While the knots are rising, melt the butter in a small saucepan. Add the minced garlic and cook for about a minute, until fragrant. Stir in the chopped parsley.
9. Bake the knots in a preheated oven at 400°F (200°C) for 12-15 minutes, or until they’re golden brown.
10. As soon as they come out of the oven, brush them generously with the garlic-parsley butter and sprinkle with garlic salt.

Expert Tips

• Don’t skip the second rise! It’s what makes the knots so light and fluffy.
• Keep a close eye on the knots while they’re baking – they can burn quickly.
• For extra flavor, add a pinch of red pepper flakes to the garlic butter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Garlic Knots: Swap the butter for a good quality vegan butter substitute. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Garlic Knots: Use a gluten-free flour blend designed for yeast breads. You might need to adjust the amount of liquid slightly.
• Spice Level: Add a pinch of red pepper flakes to the garlic butter for a little kick. My husband loves this!
• Festival Adaptations: During the holidays, I like to shape some of the knots into little wreaths or Christmas trees. They’re so festive!

Serving Suggestions

These garlic knots are amazing on their own, but they’re even better with…

• A big bowl of pasta with marinara sauce
• A hearty soup, like minestrone or tomato soup
• A simple salad
• A glass of red wine (for the adults, of course!)

Storage Instructions

• Leftovers: Store leftover garlic knots in an airtight container at room temperature for up to 2 days.
• Freezing: You can freeze unbaked knots! Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

FAQs

Let’s answer some common questions!

• What type of flour is best for garlic knots? All-purpose flour works great, but bread flour will give you a chewier texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• How do I know when the yeast is active? The yeast should become frothy and bubbly after about 10 minutes when mixed with warm water and sugar.
• Can I freeze garlic knots? Yes! Freeze unbaked knots for up to 2 months.
• What is the best way to reheat garlic knots? Wrap them in foil and bake at 350°F (175°C) for about 10 minutes, or until warmed through.