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Garlic Knots Recipe

Make Garlic Knots Recipe at home: pillowy, garlicky knots brushed with herb-Parmesan butter and served warm with marinara.

Ingredients

• 1 cup warm water (105–115°F / 40–46°C)
• 1 teaspoon granulated sugar (4 g)
• 2 1/4 teaspoons instant or active dry yeast (7 g)
• 2 1/2 cups bread flour or all-purpose flour, spooned and leveled (325 g)
• 1 teaspoon fine sea salt (6 g)
• 2 tablespoons extra-virgin olive oil, plus more for greasing bowl and pan (30 ml)
• 1 tablespoon unsalted butter, melted and cooled slightly (14 g)
• 4 tablespoons unsalted butter, cut into small pieces, at room temperature (57 g)
• 2 tablespoons extra-virgin olive oil (30 ml)
• 4 large garlic cloves, finely minced (about 4 teaspoons / 16 g)
• 1/4 teaspoon fine sea salt (1.5 g)
• 1/4 teaspoon red pepper flakes (optional, for mild heat)
• 2 tablespoons finely chopped fresh flat-leaf parsley (about 8 g)
• 3 tablespoons finely grated Parmesan cheese, plus more for serving (about 18 g)
• Flaky sea salt, to finish (optional)
• Extra finely chopped fresh parsley, for garnish (optional)
• Warm marinara sauce, for serving (optional)

Instructions

Step 1: Activate the yeast

Combine the warm water and granulated sugar in a medium mixing bowl, sprinkle the yeast over the surface, stir gently until dissolved and let it sit until it becomes noticeably foamy and creamy. You want a glossy, bubbly surface — a clear visual sign the yeast is alive. If the mixture sits flat and dull, discard and start again; healthy foam will billow up with delicate, pearl-like bubbles and a faint yeasty aroma.

Step 2: Build the dough into a shaggy mass

Add the flour, fine sea salt, olive oil and melted butter to the foamy yeast bowl and stir with a wooden spoon until a shaggy, mostly cohesive dough forms. The result should be a rough, flour-dusted mass with streaks of oil and butter visible on the surface and a few dry pockets — not smooth yet, but clearly coming together into a single, tacky mass that will respond to kneading.

Step 3: Knead, oil and let it rise

Knead the dough until it becomes smooth, elastic and slightly tacky; test it by gently stretching a small piece — it should thin without tearing. Shape the dough into a tight ball, place it into the same lightly oiled mixing bowl, turn to coat, then cover and let it rise at room temperature until doubled and softly springy to the fingertip. The risen dough should look pillowy with a taut, slightly glossy skin and a faint dusting of flour where you handled it.

Step 4: Infuse the garlic butter and shape the knots

While the dough is rising, warm the room-temperature butter with olive oil over very low heat until melted, then remove from heat and stir in the minced garlic, salt and optional red pepper flakes; let it steep off-heat until fragrant and pourable. Turn the risen dough out, roll or stretch into an even rectangle, cut into uniform strips, roll each into ropes and tie into loose knots, tucking or leaving ends rustic. Place each knot on a parchment-lined rectangular baking sheet spaced evenly, cover lightly and let them puff for a short second rise.

Step 5: Brush, bake and finish with herb–Parmesan butter

Stir the garlic butter, brush about half lightly over the tops, then bake the knots on the center rack until deep golden brown and evenly colored. Immediately after removing them, stir the chopped parsley and grated Parmesan into the remaining warm butter (rewarm gently if needed), and generously brush this herb–Parmesan mixture over the hot knots so it sizzles on contact. Finish with a light scatter of flaky sea salt, extra grated Parmesan and a little fresh chopped parsley.

Step 6: Serve warm with marinara for dipping

Let the knots rest briefly on the baking sheet so they stay tender inside with a lightly crisp, buttery exterior, then serve warm within the next 30–45 minutes with a small warm bowl of marinara for dipping if desired. The final presentation should highlight the glossy, herb-speckled surfaces, melted Parmesan pockets and tender inner crumb.

Notes

• Let the yeast bloom until foamy to ensure an active rise.
• Use fresh garlic and parsley for the brightest flavor.
• Freeze extra knots on a tray, then bag for up to one month.
• Brush with warmed herb-Parmesan butter after reheating to restore gloss and flavor.