Parsley Garlic Knots. The fluffy bread knot coated in a delicious garlic and fresh parsley butter and baked to absolute perfection. Garlic knots are such a desirable appetizer or side dish. They go great with any Italian inspired meal and is paired well with a glass of white wine. The best part about garlic knots is when you pull the knot apart and watch the fluffy dough pull apart. It is literally magical.
Garlic Knots have had my heart for quite some time. Growing up, there was an Italian restaurant in my town that served unlimited garlic knots. I would eat so many and I couldn't stop. I would always leave that place with an overly full stomach and probably some extra garlic knots.
I have been wanting to make my own garlic knots for a while. I think I just felt intimidated by the concept of making my own dough. Honestly, I kind of just went for it, and the results were out of this world! I did not expect to get it so fluffy and perfect on the first try, but with this one I really lucked out. This recipe is probably my largest accomplishment to date.
Ingredients:
- instant yeast
- water (warm)
- sugar
- bread flour
- salt
- butter
- garlic cloves
- fresh parsley
- olive oil
Kitchen Appliances:
- KitchenAid Mixer
- KitchenAid Mixer dough hook
- mixing bowl
- baking sheet
- rolling pin
- bench scraper
- basting brush
- pizza cutter
The Steps:
To make the dough
The first step is to activate the yeast. To do this, fill a liquid measuring cup with warm water. Water should be between 110 and 115 degrees. It is important that it is not any hotter because you do not want to kill the yeast. Add in the instant yeast and sugar. Mix and then let the yeast sit so it can activate for about 10 minutes.
In your KitchenAid with a dough hook, add the yeast and water, flour, 1 tablespoon of olive oil and salt. Turn the mixer on low and increase to medium low once the flour is mixed in well. Let it mix until the dough is firm and in a ball. If the dough seems too wet, add more flour ¼ cup at a time.
Grease a baking sheet with parchment paper or pam.
Remove the dough from the mixer and add to a bowl coated in the remainder of olive oil. Cover with plastic wrap and let the dough rise for 30 minutes.
Once the dough has risen
remove the dough from the bowl onto a counter coated with flour. Divide the dough into two equal sections using the bench scraper.
Using a rolling pin, roll out the dough to about ¼ of an inch. Cut the dough into strips using a pizza cutter that are about 3 inches tall and 8 inches long. Tie the dough into a knot and set on a greased baking sheet.
Complete these steps until all of the dough is in knot form. Cover the knots with plastic wrap and let them sit for 30 minutes for one last rise. Once you cover the garlic knots, preheat the oven to 425 degrees. After 30 minutes, place the garlic knots in the oven and bake for 15-20 minutes or until knots start to become a slight golden brown.
For the Garlic Butter
Melt the butter on the stove and, using a garlic press, add fresh garlic and chopped parsley to the butter. Once the garlic knots are removed from the oven, coat each knot with the butter mixture using a basting brush. Put the garlic knots back in the oven for 3 minutes. Remove the garlic knots from the oven and coat each using the remaining garlic butter. Serve and enjoy!
What temperature should the water be to activate the yeast?
You want your water temperature to be between 110 and 115 degrees. You can go up to 120 degrees, but I usually don't go past 115. If you go above 120 at all, you will kill the yeast and your dough will not rise.
What if I don't have a dough hook?
You can do it by hand by mixing and kneading the dough, but this will take a lot more time and energy. It is definitely possible to do though.
If you love this recipe, you might also love:
- Creamy Tomato Pasta
- Creamy Lemon Pasta and Meatballs
- Spinach and Artichoke Garlic Alfredo Pizza with Pesto
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📖 Recipe
Parsley Garlic Knots
Equipment
- KitchenAid Mixer dough hook
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- bench scraper
- Basting Brush
- Pizza Cutter
Ingredients
For the dough
- 4 ¼ cup bread flour
- 2 cup warm water between 110 and 115 degrees
- 3 teaspoon instant yeast equal to one packet
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoon olive oil
For the garlic butter
- 6 garlic cloves
- 11 tablespoon butter
- 2 tablespoon fresh parsley chopped
Instructions
- The first step is to activate the yeast. To do this, fill a liquid measuring cup with warm water. Water should be between 110 and 115 degrees. It is important that it is not any hotter because you do not want to kill the yeast.
- Add in the instant yeast and sugar. Mix and then let the yeast sit so it can activate for about 10 minutes.
- In your KitchenAid with a dough hook, add the yeast and water, flour, 1 tablespoon of olive oil and salt.
- Turn the mixer on low and increase to medium low once the flour is mixed in well.
- Let it mix until the dough is firm and in a ball. If the dough seems too wet, add more flour ¼ cup at a time.
- Grease a baking sheet with parchment paper or pam.
- Remove the dough from the mixer and add to a bowl coated in the remainder of olive oil. Cover with plastic wrap and let the dough rise for 30 minutes.
- Once the dough has risen, remove the dough from the bowl onto a counter coated with flour.
- Divide the dough into two equal sections using the bench scraper.
- Using a rolling pin, roll out the dough to about ¼ of an inch.
- Cut the dough into strips using a pizza cutter that are about 3 inches tall and 8 inches long.
- Tie the dough into a knot and set on a greased baking sheet.
- Complete these steps until all of the dough is in knot form.
- Cover the knots with plastic wrap and let them sit for 30 minutes for one last rise.
- Once you cover the garlic knots, preheat the oven to 425 degrees.
- After 30 minutes, place the garlic knots in the oven and bake for 15-20 minutes or until knots start to become a slight golden brown.
- Melt the butter on the stove and, using a garlic press, add fresh garlic and chopped parsley to the butter.
- Once the garlic knots are removed from the oven, coat each knot with the butter mixture using a basting brush.
- Put the garlic knots back in the oven for 3 minutes.
- Remove the garlic knots from the oven and coat each using the remaining garlic butter.
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