Parmesan Garlic Knots are soft, fluffy, and full of buttery, garlicky flavor. Serve them with your favorite dipping sauce for a delicious side dish or appetizer any day of the week, holidays included!
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Whenever I go to my favorite pizzeria, I always get an order of garlic knots. I mean, how can I not? They're so buttery and fragrant, it's impossible to resist!
Luckily, I figured out how to make easy garlic knots at home that taste better than the ones from the pizza shop. We're talking extra herbs, lots of garlic, and a sprinkle of Parmesan.
Ingredients
For the bread dough
- Warm water
- Rapid rise yeast
- Sugar
- Bread flour
- Salt
- Nonstick cooking spray
For the knots
- Bread dough
- Butter
- Fresh thyme
- Fresh parsley
- Parmesan cheese
- Garlic
How to make garlic parmesan knots
- Combine warm water, yeast and sugar. Let the yeast dissolve and bloom.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the yeast mixture with the motor running. As the dough begins to come together, switch to a dough hook. Knead the dough in the mixer, adding a bit more flour as needed, so that the dough releases from the sides of the bowl. You should be able to touch the dough without it sticking to your fingers.
- Remove the dough from the bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size.
- While the dough is rising, preheat the oven.
- Mix the butter, thyme, parsley, garlic, and 2 tablespoons of the Parmesan in a small bowl.
- Turn the dough onto a floured surface and roll into a rectangle. Spread half the butter mixture onto the dough and fold the dough in half, covering the butter with the dough.
- Using a pizza cutter, divide the dough into 14-18 strips. Stretch each strip and tie into a knot, tucking the ends underneath. Place the knots onto a baking sheet and sprinkle with the remaining Parmesan. Bake at 375ºF until golden brown.
- Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots are out of the oven, baste with the melted butter.
Top tips
How to rise dough
My favorite tip for letting dough rise in the frigid world of Wisconsin is to turn my oven on for two minutes, turn it off, and place the dough bowl (covered with plastic wrap) in the oven. It is very important that you don't heat the oven for too long and that you remember to turn it off! Other than that, I get perfectly warm, risen dough every time.
How to tie garlic knots
After you cut your strips, grab one by both ends and cross them on your work surface like an "X" in the middle. Bring one end through the hole from underneath, drape it over the top of the strip, and tuck it back in underneath on the other side. Use the other end of the strip to do the same, tucking the ends as many times as needed and pushing up on the middle of the knot from underneath until it is a solid ball of twisted dough.
What to serve with garlic parmesan knots
I love to serve these garlic knots as an appetizer with a side of marinara for dipping.
They also make a great side dish, especially when paired with soup (like my red wine tomato soup), pasta (I recommend my penne al pomodoro), pizza, or even a simple salad.
How to store
Allow the knots to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days, or the freezer for up to 3 months. Reheat knots in the microwave or in the oven, similar to how you baked them the first time.
Tips for customizing garlic knots
- Sprinkle with crushed red pepper flakes to taste
- Add a glug of truffle oil to the melted butter mixture
- Add additional fresh herbs, like basil or oregano
- Swap the fresh herbs for an equal amount dried Italian seasoning
FAQ
Yes, you can use pre-made pizza dough, just make sure to adjust the cooking time accordingly.
Most parmesan cheese is not vegetarian, so I recommend trying to find cheese made with vegetable rennet at a store near you.
Yes! Simply swap the butter and Parmesan for your favorite vegan butter and vegan Parmesan to make a vegan version.
More bread recipes
- Garlic Butter Breadsticks
- Moist and Fluffy Cornbread
- Vegetarian Cornbread Stuffing
- Butternut Squash Rolls
- Garlic Bread Baguette
- Sweet Potato Rolls
- Blue Cheese Biscuits
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Garlic Parmesan Knots
Ingredients
Bread Dough
- 1 ¾ cups warm water
- 1 envelope rapid rise yeast
- 2 teaspoons sugar
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Knots
- ½ recipe bread dough
- 16 tablespoons butter, softened
- 1 tablespoons fresh thyme, minced
- 1 tablespoons fresh parsley, minced
- 5 Tablespoons Parmesan cheese, divided
- 6 cloves garlic, crushed or grated
Instructions
- In a large measuring cup, combine warm water, yeast and sugar. Let the yeast dissolve and bloom, about 5 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the yeast mixture with the motor running. As the dough begins to come together, switch to a dough hook. Knead the dough in the mixer, adding a bit more flour as needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough without it sticking to your fingers.
- Remove the dough from the bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, 10-20 minutes, or place in the refrigerator to rise overnight.
- If rising in the refrigerator, take the dough out and set in a warm place for 45 minutes prior to rolling out.
- While the dough is rising, preheat the oven to 375ºF.
- Mix the butter, thyme, parsley, garlic, and 2 tablespoons of the Parmesan in a small bowl.
- Turn the dough onto a floured surface and roll into a rectangle that is about 16 x 11 inches. Spread half the butter mixture onto the dough and fold the dough in half, covering the butter with the dough.
- Using a pizza cutter, divide the dough into 14-18 strips. Stretch each strip and tie into a knot, tucking the ends underneath. Place the knots onto a baking sheet and sprinkle with the remaining Parmesan. Bake until golden brown, 20-25 minutes.
- Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots are out of the oven, baste with the melted butter.
Terry Walker says
I bake most of our bread and desserts...this looks delish and I will be making it very soon! Thanks for sharing the recipe...