Herby Parmesan Garlic Knots
These homemade buttery garlic knots are brushed with garlic butter and topped with parmesan and parsley! I love serving them with marinara or pizza sauce. So easy to make and it makes the perfect appetizer for pizza night and more!
These garlic knots are KILLER.
Like absolutely the best thing to happen to a bowl of tomato basil soup. Pillowy soft on the outside and loaded with melted butter spiked with minced garlic cloves and fresh parsley.
I can’t even begin to tell you how many times I’ve tested this recipe to make sure they’re absolutely perfect. I’ve dipped and dunked my way through so many batches that I stopped counting at six. I’ve even added a pinch of garlic powder and italian seasoning to the pizza dough so that it’s not bland. And sure you can make these from store-bought or homemade pizza dough as well. If you wanted to get even fancier, take a page out of my garlic bread recipe and add a splash of truffle oil to the melted butter. And make them even better. I love serving these with my cult-favorite pizza sauce. If you haven’t tried it yet, it’s definitely a must. You can also use a store-bought or homemade marinara sauce.
Ingredients for the best garlic knots:
- Bread flour: Bread flour has a higher protein content compared to all-purpose, and the additional protein is required when making bread to produce more gluten. The elasticity of bread comes from gluten, and that chewy texture we love from a good boule is because of gluten development. The high gluten content in bread flour delivers a crispy, crunchy outer crust while still keeping that soft and chewy center we love. It’s exactly the same reason why I like to use bread flour when I’m making Detriot-style pizza or my no knead bread recipe. You can also use all purpose flour if that’s all you have at home. You’ll probably just need an additional 1-2 tablespoons of flour.
- Instant Yeast: using instant yeast helps the garlic knots dough to rise more rapidly, and you don’t have to go through the process of activating the yeast, so it cuts down on prep time! If you have active dry yeast, you can still use it. Just make sure to activate it in the warm water with the sugar. Let it sit for 10 minutes and it should be nice and foamy adn then you can add it to the dough recipe.
- Kosher salt: helps season the flour and curbs it from rising too rapidly.
- Sugar: is food for the yeast. It also helps the garlic knots develop color in the oven as they bake.
- Seasonings: Garlic powder and Italian seasoning. Both of these ingredients are used in the garlic knots dough. The garlic flavor is more pronounced when you sure it in two ways! The Italian seasoning is also used in the melted butter that we’ll brush on the knots
- Milk Powder: This is one of my favorite ingredients to use in baked goods. It gives homemade knots a pizzeria-style flavor, texture, and tenderness to the final product. One that you can’t pinpoint while eating but you know that there’s something special about these rolls. If you can’t find it in stores, you can purchase it here.
- Warm Water: This one is pretty self explanatory!
- Olive Oil: You’ll need a couple tablespoons for the dough.
- Butter: Is the base for the garlic butter. You can use either salted or unsalted butter for this recipe.
- Garlic: Garlic cloves that are pressed or minced are added to the garlic butter so that you get bits of it throughout the garlic knots.
- Parsley: Adds a little color because we eat with our eyes first!
- Parmesan cheese: Used on top of the garlic knots once you’ve brushed them with the garlic butter.
How to make homemade garlic knots recipe:
- Make the dough. Start by adding the flour, yeast, kosher salt, garlic powder, Italian seasoning, and milk powder to the bowl of a stand mixer fitted with the dough hook attachment. Once the dry ingredients are mixed, make a well in the center and pour in the warm water and olive oil. Let the dough combine and then let the machine run for a good 10-12 minutes. You really want the gluten to develop and for the liquid to absorb into the dough.
- Let it rise. When the dough is done, place it in a large bowl sprayed with a little cooking spray, cover with plastic wrap and let it rise until it doubles in size. You can proof it in the oven on the proof setting or sometimes, I’ll heat the dryer, turn it off and then place the bowl inside. This definitely helps the dough rise quicker than if you were to just let it sit on the counter.
- Shape the knots. Start by preheating the oven. Dump the dough out onto a lightly floured surface. Divide the dough into 18 strips. Then make a long rope by rolling the dough out. Make a knot in the center and then tuck the ends under the body.
- Bake them. Line a baking sheet with parchment paper or silicone mat. Place the knots on the baking sheet about 1 1/2 inches apart. Bake them in the oven on the prepared baking sheet.
- Make garlic butter and brush. To make the butter mixture, add the butter into a small saucepan. When it melts, add the minced garlic and stir to combine. Sprinkle in the parsley and stir to combine. When the garlic knots are golden brown and done, brush them with the melted butter and then sprinkle with parmesan cheese. Serve warm with sauce!
FAQs about this recipe
I usually keep them in an airtight container in the refrigerator. They‘re just fine for 2-3 days.
I would cut back to 5 tablespoon of melted butter. Once the garlic simmers in the butter, add the parsley. Turn off the heat, remove from the stove and add 1 tablespoon of white truffle oil. Brush on the knots and sprinkle with parmesan as directed.
Yes, you can! But you may want to use a little less so it’s not too overpowering.
If you like this recipe, you might also like:
- Cheesy Garlic Pull Apart Bread
- BEST Truffle Garlic Bread
- No Knead Focaccia Bread
- Homemade Jalapeno Cheddar Bread
- No Knead Pizza Dough
- 3 cups bread flour
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- ½ teaspoon EACH: garlic power AND Italian seasoning
- 4 teaspoons milk powder (optional)
- 1 cup + 2 tablespoons warm water (105ºF)
- 2 tablespoons olive oil
- 6 tablespoons butter, melted
- ¼ teaspoon Italian seasoning
- 5 cloves garlic, grated
- 1 tablespoon parsley, minced
- 1-2 tablespoons parmesan cheese, grated
- MIX: Add the dry ingredients for the dough to the bowl of a stand mixer with a dough hook attachment. Run the mixer to combine. Make a well in the center and pour the water and oil in there. Start the mixer on low until the flour is moist, about 2 minutes. Then kick the speed up to medium-high and knead for 10-12 minutes or until the the dough pulls away from the sides of the mixer and is soft but not sticky.
- PROOF: Place the dough in a bowl that’s lightly sprayed with cooking spray. Cover and let rise for 1-2 hours, or until doubled in size.
- SHAPE: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with a piece of parchment; set aside. Dump the dough on a lightly floured surface. Divide into 18 equal pieces. Roll the dough into a 6 inch rope and make a knot in the center. I usually tuck the ends under the body.
- BAKE: Place the knots on a baking tray. Cover the tray with plastic wrap (sprayed with oil) or a lightly damp towel, and let rest for 30 minutes. Then, bake the knots for 11-14 minutes or until the tops are golden. Prepare the garlic butter while they’re baking.
- BRUSH: Melt the butter in a small saucepan over low heat. Then, add the Italian seasoning, and garlic and cook just long enough for the garlic to become fragrant, about 30 seconds. Sprinkle with parsley and a pinch of salt. When the knots are hot out of the oven brush them with the prepared garlic butter and sprinkle with grated parmesan. Serve warm with my homemade pizza sauce.
Amount Per Serving: Calories: 138Total Fat: 6gCarbohydrates: 18gProtein: 3g
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