Soft Homemade Garlic Knots with Herb Butter Glaze
These pillowy soft garlic knots feature a tender yeast dough shaped into classic knots and finished with aromatic garlic herb butter. Perfect for dinner parties, family meals, or alongside pasta dishes, the extended rising time creates an exceptionally light texture that sets them apart from typical dense versions. The warm garlic butter glaze adds rich flavor while keeping the knots moist and irresistible.
Ingredients
- 5 cups all purpose flour
- 4 cups all purpose flour
- 1 tsp instant dry yeastactive dry yeast1:1baking
dissolve in warm water first
- ¼ oz instant dry yeastactive dry yeast1:1baking
dissolve in warm water first
- 1 tbsp sugar
- 2 tsp salt
- 1 cup warm water
- 1 cups warm water
- ¼ cup olive oil
- 4 tbsp olive oil
- 1 ⅜ oz butter
- 2 ¾ tbsp butter
- 2 cloves garlic
- 1 tsp parsley, chopped
Instructions
- 1
Combine flour, yeast, sugar, and salt in large bowl
- 2
Add warm water and olive oil, knead until soft elastic dough forms
- 3
Test dough stickiness with fingertip, add flour if too sticky
- 4
Transfer to lightly oiled bowl, turn to coat, cover with plastic wrap
- 5
Let rise for 1 hour
- 6
Divide dough into 15 equal balls
- 7
Shape each ball into 10 inch rope on floured surface and tie into knot
- 8
Bring underneath end over top and tuck into center
- 9
Tuck over end underneath and into center
- 10
Transfer to parchment-lined baking sheet, cover with kitchen towel
- 11
Let rise again for 45 minutes
- 12
Heat oven to 356 F
- 13
Bake for 35-45 minutes
- 14
Melt butter with chopped parsley and minced garlic
- 15
Brush glaze onto hot baked knots and serve
Tips
Test dough stickiness by touching with fingertip - if it sticks when pulled away, add more flour gradually until it releases cleanly.
Shape knots gently to avoid deflating the risen dough, working on a lightly floured surface to prevent sticking.
Brush the garlic butter glaze immediately while knots are hot for best absorption and flavor penetration.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Can make dough day before, refrigerate after first rise, bring to room temperature before shaping
Best served warm, reheat in 300F oven for 5 minutes if needed
Common Mistakes
Avoid over-flouring dough to prevent dense knots
Don't skip second rise to ensure light texture
Apply glaze while hot to avoid hardened butter
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these garlic knots?
Yes, freeze shaped unbaked knots on baking sheet, then transfer to bags. Thaw, rise 1 hour, and bake as directed.
What if my dough is too sticky to work with?
Add flour gradually, one tablespoon at a time, until dough pulls away cleanly from your finger when touched.
How long do these keep fresh?
Best within 2 days at room temperature covered, or up to 1 week refrigerated. Reheat before serving.