Try this Homemade Garlic Knots recipe, or contribute your own.
- 4 garlic cloves
- for the dough
- 3 cups (415 grams) bread flour plus more as needed
- 1 1/2 teaspoons (6 grams) active dry yeast
- 1 teaspoon (6 grams) fine sea salt
- 1 cup (237 ml) warm water
- olive oil to coat the bowl & brush the knots
- for the seasoning
- 4 tablespoons (56 grams) butter melted (or swap in olive oil)
- handful of fresh flat-leaf parsley chopped fine
- 1/4 cup (25 grams) grated pecorino-locatelli cheese
- Carbohydrate 0.24795 g
- Cholesterol 0 mg
- Fat 0.00375 g
- Fiber 0.0157499992847443 g
- Protein 0.0477 g
- Saturated Fat 0.0006675 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.1275 mg
- Sugar 0.232200000715256 g
- Trans Fat 0.0011325 g
- Calories 1 calories
Step-by-step
- Make the dough: In a deep bowl, whisk together 2½ cups of the flour, the yeast, and salt. Add the water. Using a wooden spoon, stir it together until it forms a wet, sticky dough. Sprinkle the remaining flour onto a clean counter or large cutting board. Dump the dough out onto the board and knead in the flour until the dough is smooth and soft, but not tacky or sticky—you may not need all of it or you may need a little extra depending on the humidity level in your kitchen.
- Dab a bit of olive oil on a paper towel and wipe it around the inside of a deep a glass or ceramic bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume (1 to 1½ hours).
- Line a sheet pan with parchment paper.
- Once it’s doubled in volume, sprinkle some flour, on a counter or cutting board. Turn the dough onto the surface and gently knead it once or twice to deflate the dough. Divide the dough into 16 equal pieces. Roll each ball into a 5-inch (12-cm) long rope. Tie the rope into a knot. Place the knots on the baking pan, and brush them with a bit of oil (this is to prevent the plastic wrap from sticking). Cover pan tightly with plastic wrap. Let rise until doubled in size (about 30 minutes).
- Preheat the oven to 425F.
- When the knots are ready, bake 15 minutes, until golden. Transfer the hot-out-of-the-oven knots to a deep heatproof bowl. Add all of the seasoning ingredients, and toss until well coated. Serve hot.
Should the dough feel tacky after incorporating the initial flour ratio? Ambient kitchen humidity dictates hydration needs, meaning the final half-cup of bread flour must be added incrementally during kneading until the surface turns smooth and soft without sticking to the board.
Fat Substitutions and Structural Consequences
Melted butter provides a rich, dairy-forward profile that browns distinctively during the final finish. Swapping butter for an equal volume of extra virgin olive oil changes the flavor profile entirely while keeping the crumb tender. Bread flour delivers the necessary protein content for a chewy matrix, whereas all-purpose flour yields a softer, more delicate bite. Grated pecorino-locatelli cheese supplies sharp salinity when tossed with the hot baked dough.
Timing and Post-Bake Handling
Bake the shaped knots at 425 degrees Fahrenheit for exactly 15 minutes until the exterior achieves a uniform golden hue. Transfer the hot-out-of-the-oven pieces directly into a deep bowl before adding the minced garlic, herbs, fat, and cheese. Tossing immediately while steam escapes ensures the seasonings adhere securely to the oiled surfaces.
