Description
Fluffy, buttery garlic knots inspired by classic New York pizzerias—perfectly baked, brushed with garlic butter, and ideal as a side or appetizer.
Ingredients
Scale
- 3 ½ cups bread flour
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter (melted)
- 3–4 garlic cloves, finely minced
- 2 tbsp chopped fresh parsley
- ½ tsp salt (for butter mix)
- Optional: 2 tbsp grated Parmesan
Instructions
- Preheat oven to 400°F (200°C).
- Prepare dough by combining flour, water, yeast, sugar, salt, and olive oil. Knead for 8–10 minutes by hand or 5–6 minutes in a mixer.
- Let dough rise for 1–1.5 hours until doubled in size.
- Roll out dough into ½-inch thick rectangle and cut into 1-inch strips.
- Tie each strip into a knot and place on parchment-lined baking sheet 1 inch apart.
- Cover and let rise again for 20–30 minutes.
- Brush with half of the garlic butter mixture (melted butter, garlic, parsley, salt).
- Bake for 12–15 minutes until golden brown.
- Brush remaining garlic butter on hot knots after baking.
- Optional: Sprinkle with Parmesan and serve warm with dipping sauce.
Notes
Use bread flour and the Tangzhong method for extra softness. These are freezer-friendly and can be reheated in an oven or air fryer for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 knot
- Calories: 140
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: garlic knots, bread, side dish, pizzeria, buttery garlic rolls