Soft Garlic Knot Bread (Printable)

Pillowy soft knots infused with garlic butter, perfect for a flavorful side or snack.

# What You'll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1 cup warm water (approximately 110°F)
03 - 2 tablespoons granulated sugar
04 - 2 1/2 cups all-purpose flour (plus additional for dusting)
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil

→ Garlic Butter

07 - 1/4 cup unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt
11 - 2 tablespoons grated Parmesan cheese (optional)

# How to Make It:

01 - In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
02 - In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down the dough and divide into 12 equal pieces. Roll each into a 7-inch rope and tie into a loose knot.
07 - Place knots on the prepared baking sheet. Cover and let rest for 10 minutes.
08 - Combine melted butter, minced garlic, chopped parsley, and salt in a small bowl.
09 - Generously brush each knot with the garlic butter mixture.
10 - Bake for 15 to 18 minutes until golden brown.
11 - Remove from oven, brush again with remaining garlic butter, and sprinkle Parmesan if desired. Serve warm.

# Expert Hacks:

01 -
  • They're ridiculously easy to make and feel impressive when you pull them warm from the oven—your kitchen becomes an instant bakery
  • These knots are soft, pillowy, and absolutely addictive, whether you serve them as a side dish or snack them while they're still warm
  • Once you master the dough, you'll find yourself making these again and again because they're quicker than most breads and always deliver
02 -
  • Water temperature is the secret handshake with yeast; mess this up and your dough won't rise properly. Use a thermometer if you have one, or trust your wrist—it should feel warm like a comfortable bath, never hot.
  • Don't skip the second brush of garlic butter after baking; this is the difference between good knots and unforgettable knots. The heat helps everything meld together into pure golden deliciousness.
03 -
  • The most critical moment is the yeast activation; watch for that foamy bloom as confirmation everything will work. If your yeast doesn't foam, start fresh—dead yeast ruins everything downstream.
  • Invest 30 seconds in mincing your garlic fine rather than using pre-minced; the difference in flavor intensity and how it distributes through the butter is worth every second of effort.

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