Soft Buttery Homemade Garlic Knots with Fresh Herbs
These pillowy soft garlic knots are made from scratch with a tender yeast dough, then brushed with aromatic garlic butter and fresh herbs. The dough requires just a 30-minute rise, making these perfect for weeknight dinners or as an appetizer for gatherings. Each knot has a golden exterior and fluffy interior, with the garlic butter soaking into every crevice. The combination of garlic powder in the dough and fresh garlic in the butter creates layers of savory flavor that pairs beautifully with pasta dishes, soups, or enjoyed on their own.
Ingredients
Instructions
- 1
Preheat oven to 400 degrees F and line baking sheet with parchment paper
- 2
Combine 1 cup bread flour with yeast, sugar, salt, and garlic powder in large bowl
- 3
Add olive oil and warm water, stir until well combined
- 4
Add another cup of flour and stir to incorporate
- 5
Add remaining flour as needed until dough forms workable, sticky ball that pulls from bowl sides
- 6
Knead dough on floured surface for 2 to 3 minutes
- 7
Grease large bowl with olive oil and place dough inside, tossing to coat
- 8
Cover tightly with plastic wrap and let rise in warm place for 30 minutes until doubled
- 9
Punch down risen dough and transfer to floured surface
- 10
Form into 15-inch log and slice into 9 equal pieces
- 11
Roll each piece into 8-inch rope and tie into knot
- 12
Place knots on prepared baking sheet and brush lightly with olive oil
- 13
Let knots proof on top of preheated oven for 10 minutes
- 14
Bake for 12 to 14 minutes until lightly golden
- 15
Melt butter with minced garlic in small saucepan over medium-low heat until fragrant
- 16
Remove from heat and stir in fresh herbs
- 17
Brush baked knots generously with garlic butter and serve warm
Tips
Check dough consistency carefully - it should be sticky and tacky but still workable with your hands. Add flour gradually to avoid tough knots.
Let the garlic butter cool slightly before brushing to prevent it from running off the warm knots too quickly.
For extra flavor, sprinkle with grated Parmesan cheese immediately after brushing with garlic butter while knots are still warm.
Good to Know
Store covered at room temperature for up to 2 days. Reheat in 300F oven for 5 minutes to refresh.
Dough can be made up to 1 day ahead and refrigerated after first rise. Bring to room temperature before shaping.
Best served warm immediately after brushing with garlic butter. Can be reheated if needed.
Common Mistakes
Don't add too much flour too quickly or knots will be dense and tough.
Avoid overbaking as knots will become dry and hard.
Let garlic butter cool slightly before brushing to prevent it sliding off the warm bread.
Substitutions
FAQ
Can I make these without a stand mixer?
Yes, this recipe is designed to be made by hand. The dough comes together easily with a wooden spoon and brief hand kneading.
What if my dough isn't rising properly?
Check that your yeast is fresh and water temperature is correct (105-115F). Place dough in a warmer spot or extend rising time if needed.
How long do these keep and can I freeze them?
Store covered at room temperature for 2 days. Freeze baked knots up to 3 months. Thaw and reheat in 300F oven for best texture.