Garlic Parmesan Knots

Garlic Parmesan Knots

Buttery, garlicky bread knots.
Course Side Dish
Cuisine Italian
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 18
Calories 149kcal
Author Lindsay Moe


Bread Dough

  • 1 3/4 cups warm water
  • 1 envelope rapid rise yeast
  • 2 teaspoons sugar
  • 4 cups bread flour, plus more for dusting
  • 2 teaspoons salt
  • Nonstick spray


  • 1/2 recipe bread dough
  • 16 tablespoons butter, softened
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 5 Tablespoons Parmesan cheese, divided
  • 6 cloves garlic, crushed or grated


  • In a liquid 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, mix the butter, thyme, rosemary, garlic, and 2 tablespoons of the Parmesan in a small bowl. Preheat the oven to 375ºF.
  • 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 until golden brown, 15-20 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.




Calories: 149kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 370mg | Potassium: 31mg | Vitamin A: 395IU | Vitamin C: 2.1mg | Calcium: 27mg | Iron: 0.3mg