Garlic Knots

4 from 2 votes

A simple recipe for Garlic Knots gives you a flavorful, savory homemade appetizer! Includes recipes for garlic butter & tomato dipping sauce.

Prep Time20

Cook Time20

Additional Time2

Total Time2 40

Course: Appetizers and Snacks

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

For the bread

3 cups bread flour
1 packet instant dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
¼ cup butter melted
1 cup warm water
drizzle of olive oil for greasing

For the garlic butter

½ cup butter
4 cloves garlic crushed

For the topping

1 small bunch parsley finely chopped
½ cup Parmesan cheese grated
salt to taste

For the tomato dipping sauce

1 can crushed tomatoes 28 oz.
2 cloves garlic crushed
1 tablespoon white wine vinegar
2 teaspoons granulated sugar
1 teaspoon oregano or Italian seasoning

Instructions

Add the flour, yeast, sugar, and salt to a large mixing bowl. Mix together with a spoon, then pour in the melted butter and water. Mix together into a rough dough, then (if kneading by hand) turn the dough out onto a lightly floured surface and knead for 10 minutes. Alternatively, leave the dough in the bowl and add it to a stand mixer fitted with the dough hook. Mix on the lowest speed for 5 minutes.
When the dough is ready, it should be soft and pliable. Form it into a ball, then add it to a bowl lightly greased with oil. Turn the dough over in the oil to coat it, then cover it with cling wrap and leave to rise until doubled in size. This should take about 2 hours.
Line two baking trays with baking parchment.
When the dough has doubled in size, turn it out onto a lightly floured surface. Use your hands to form it into a rectangle of approximately 18 inches long.
Cut the dough into 18 strips.
Take a strip in your hands and roll it into a long rope shape of about 5 inches. Tie it in a knot, tucking the ends underneath. Place on one of the prepared baking trays. Repeat with the rest of the dough.
Leave the knots to rest for 30 minutes. Preheat the oven to 350ºF.
While the dough is resting, make the garlic butter. Melt the butter in a small saucepan, then add the crushed garlic.
After 30 minutes, brush the garlic knots with the garlic butter (you will use about half), then
bake in the oven for 20 minutes.
While the garlic knots are baking, you can prepare the tomato dipping sauce. Put the crushed tomatoes, crushed garlic, oregano, white wine vinegar, and sugar into a saucepan. Leave to simmer while the bread is in the oven.
As soon as the garlic knots are ready, brush them with the remaining butter and scatter over
the Parmesan, chopped parsley, and salt.
Serve the knots immediately alongside the tomato dipping sauce.

Notes

It’s better to use bread flour for baking bread because the protein content is higher, thus resulting in softer bread. However, this recipe will work with all-purpose flour as well.
The water should be warm but not hot. Otherwise, it will kill the yeast.
When brushing the garlic butter onto the bread, try not to add too much garlic as it does tend to burn while the bread is baking in the oven. However, there is enough garlic in the butter to flavor the knots without adding raw garlic to the tops of the bread.
As with any baked goods, garlic knots are best eaten on the day they are made. However, they will last two days if stored in an airtight container in the fridge. Any leftovers can be reheated in a warm oven for 5 minutes.

Nutrition