These light and buttery garlic knots are so easy to make, and absolutely delicious! They’re the perfect complement to soups or stews!
We eat A LOT of soup at my house. Like, a lot a lot. I really can’t get enough of it! Since I prefer to cook everything in batches, I usually have a significant amount of soup stockpiled in the freezer. I spend a few days a month making several batches of soup, package it all up in reusable quart-sized containers, and then we happily eat it throughout the month. It’s a great system and it works really well for us, and I love that I always have something easy on hand when I don’t feel like cooking. When it’s soup night I usually try to pull together some form of freshly-baked bread (whether it’s tortillas, biscuits, or homemade rolls). These garlic knots are one of my favorite bread sides!
I love that they’re so simple to make, but still totally delicious! The dough is made with a handful of ingredients that are pantry staples, so I can make these any time without needing to run to the store. The buttery garlic parmesan topping is what makes these garlic knots extra delicious and takes them over the top. These knots are best on the day they’re made, but they’ll keep for 2-3 days if stored in an airtight container. I like to re-warm them in the toaster oven or air fryer to regain some of their crispness and chewiness. (And obviously brushing them with a little more melted butter can’t hurt, right?) They really are so good, and they make soup night extra delicious!
Garlic KnotsPrint Recipe
for the knots:
- 1 cup and 2 tablespoons warm water
- 1 1/4 teaspoons yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons canola oil
- 3 – 3 1/4 cups flour
for the topping:
- 3 tablespoons butter melted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 2 tablespoons grated parmesan cheese
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit until foamy and bubbly. Add the salt, oil, and two cups of flour, and mix to combine. Add the remaining flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth, then place in a greased bowl, cover and let rise for one hour. After the dough has risen, gently punch it down and divide it into 24 equal pieces. Roll each piece into a six inch long rope, then tie into a knot. Tuck the ends underneath and place on a greased or parchment lined baking sheet.
- Cover and let rise for 45 minutes to an hour, until doubled in size. During the last 10 minutes of rise time, preheat the oven to 425. Bake 12-14 minutes, until golden brown. Remove from the oven and brush with the melted butter, then sprinkle with the garlic salt, parsley, and parmesan cheese. Serve warm.